# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream (240 ml)
08 - 1 cup freshly grated Parmesan cheese (100 g)
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt and black pepper, to taste
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese
# Method steps:
01 - Boil salted water and cook fettuccine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry and evenly coat with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until cooked through and golden. Remove and rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium and add butter to the skillet. Sauté minced garlic for 1 minute until fragrant.
05 - Stir in heavy cream, smoked paprika, and chili flakes. Simmer gently, then whisk in Parmesan until melted and sauce is smooth. Season with salt and pepper.
06 - Add cooked fettuccine to the sauce, tossing to coat completely. Add reserved pasta water gradually to achieve desired sauce consistency.
07 - Top pasta with sliced Cajun chicken. Garnish with chopped parsley and additional Parmesan cheese. Serve immediately.
