Lemon Pepper Cajun Chicken Fettuccine Alfredo
Every twirl of pasta melts in your mouth and the chicken adds a delicious buttery, spiciness with every bite!
Foto: Half Baked Harvest
Ingredients
- 1 pound linguine or fettuccini
- 1 tablespoon extra virgin olive oil
- 6 chicken cutlets or 1 pound tenders
- 2 tablespoons cajun seasoning
- 1 1/2 cups , plus 2 tablespoons parmesan cheese
- kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, chopped
- crushed red pepper flakes
- 2 tablespoons lemon juice
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Steps
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1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.2. In bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper. 3. Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.4. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 cups parmesan, then toss in the pasta. Cook 2 minutes. Remove from the heat and stir in the parsley. 5. Serve immediately topped with sliced chicken and parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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