Lemon Pepper Cajun Chicken Alfredo (Print Version)
Spiced chicken and pasta in creamy lemon-parmesan sauce with Cajun flair, finished with fresh parsley.
# Ingredients:
→ Pasta
01 -
1 pound fettuccine or linguine
→ Chicken
02 -
1 pound chicken cutlets or tenders
03 -
1 tablespoon extra virgin olive oil
04 -
2 tablespoons Cajun seasoning
05 -
Kosher salt
06 -
Black pepper
→ Sauce
07 -
4 tablespoons salted butter
08 -
3 cloves garlic, chopped
09 -
Crushed red pepper flakes
10 -
2 tablespoons lemon juice
11 -
1 cup low sodium chicken broth
12 -
1 cup heavy cream
13 -
1 1/2 cups grated parmesan cheese
14 -
2 tablespoons chopped fresh parsley
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain and set aside.
02 -
In a bowl, combine olive oil, chicken, Cajun seasoning, 2 tablespoons parmesan, and a pinch of black pepper. Mix until chicken is evenly coated.
03 -
Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the chicken and sear on both sides until deeply golden, about 5 minutes per side. Turn off the heat, pour over lemon juice, and transfer chicken to a plate.
04 -
In the same pan, melt 2 tablespoons of butter. Add garlic and crushed red pepper flakes, cooking for 1 minute until fragrant. Pour in chicken broth and heavy cream. Whisk until smooth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until slightly thickened. Stir in parmesan cheese until melted.
05 -
Toss the cooked pasta into the sauce and cook for 2 minutes over low heat until fully coated. Remove from heat, stir in fresh parsley, and serve immediately with sliced chicken on top. Garnish with additional parsley if desired.
# Helpful Notes:
01 -
For an extra creamy sauce, reserve 1/2 cup of pasta cooking water and mix into the sauce before adding the pasta.