Ingredients
- 2 chicken breasts, thinly sliced
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 8 oz pasta (fettuccine, penne, or linguine)
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season chicken with Cajun seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until fully cooked. Transfer to a plate and cover to keep warm.
- In the same skillet, reduce heat to medium, melt butter, and add garlic. Sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer for 2–3 minutes.
- Whisk in the Parmesan cheese until the sauce is smooth. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked pasta to the skillet and toss to coat with sauce.
- Slice the chicken and place on top of the pasta. Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Use shrimp instead of chicken for a seafood variation.
- Add bell peppers, spinach, or sun-dried tomatoes for extra flavor and color.
- Half-and-half can be used instead of cream for a lighter sauce.
- Reheat gently with a splash of cream or milk to restore sauce consistency.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 2g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg