Ingredients:

  • 5 lbs Boneless, skinless chicken breast
  • 2 tbsp High-heat cooking oil (Canola or Avocado)
  • 2 tbsp High-quality Cajun Seasoning (low sodium preferred)
  • 12 oz Fettuccine or Linguine
  • 1 tbsp Kosher Salt (for boiling water)
  • 4 tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • 1 tsp All-purpose flour (optional thickening agent)
  • 2 cups Heavy Cream (35% fat)
  • 1/2 cup Chicken Stock (low sodium)
  • 5 cups Freshly Grated Parmesan Cheese, packed
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper, freshly ground
  • Salt (To taste)
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Slice the chicken breasts horizontally into thinner cutlets (about 1/2 inch thick). Pat them dry. Generously coat both sides with the Cajun seasoning.
  2. Heat the oil in the large skillet over medium-high heat until shimmering. Sear the chicken in batches (do not overcrowd the pan) for 4–5 minutes per side until beautifully browned and the internal temperature reaches 165°F (74°C).
  3. Remove the chicken, place it on a cutting board, and tent loosely with foil. Let it rest for 5–10 minutes while you start the sauce. Reserve the skillet—do not clean it! Slice the rested chicken into strips before adding to the final dish.
  4. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the fettuccine. Cook according to package directions, aiming for al dente (firm to the bite).
  5. Just before draining, reserve about 1 cup (240ml) of the starchy pasta cooking water. Drain the pasta immediately. Do not rinse.
  6. Return the reserved skillet (with the leftover chicken bits/oil) to medium heat. Add the butter. Once melted, scrape up any browned bits (fond). Add the minced garlic and sauté for 1 minute until fragrant (do not brown the garlic!).
  7. If you prefer a slightly thicker sauce base, sprinkle in the optional flour and whisk for 30 seconds to create a light roux.
  8. Pour in the heavy cream and chicken stock. Add the smoked paprika and black pepper. Bring the mixture to a very gentle simmer (do not let it boil fiercely), stirring occasionally. Reduce the heat to low.
  9. Remove the pan completely from the heat. Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, until fully melted and smooth. Taste and adjust salt and pepper.
  10. Add the drained pasta and the sliced Cajun chicken strips directly into the Alfredo sauce in the skillet.
  11. Gently toss everything together, coating the pasta completely. If the sauce seems too thick, add the reserved pasta cooking water, a splash at a time, until the desired glossy consistency is reached.
  12. Garnish generously with fresh chopped parsley. Serve immediately.