Ingredients
Equipment
Method
- Trim off any fat or stringy bits from your chicken breasts, then flatten slightly with a meat tenderiser.
- Add your chicken to a large freezer bag. Sprinkle in the Cajun seasoning and lemon pepper, then give it a shake to coat evenly.
- Heat olive oil in a skillet over medium heat. Fry each breast for about 5 minutes per side, or until golden and cooked through. Remove the chicken and place it on a plate, cover with foil, and let it rest while you make the sauce, to keep it moist.
- Using that same pan you just cooked the chicken in, melt 1 stick of butter with the minced garlic on medium heat. Stir constantly so the garlic doesn’t burn.
- Drop in the cubed cream cheese and whisk slowly as it softens. It will look lumpy at first but keep whisking for about 5 minutes, until it turns creamy and smooth.
- Slowly pour in the heavy cream while stirring. It should start to thicken into a silky sauce. Stir in the shredded cheese (if using) until melted and combined. Add salt and pepper to taste.
- While your sauce simmers, boil your pasta. Fresh egg fettuccine takes just a few minutes, so they’ll be ready around the same time.
- When your noodles are ready, pour the creamy Cajun Alfredo sauce over the noodles, then slice your cooked chicken and lay it on top.A sprinkle of extra parmesan and a little black pepper on top is all it needs - enjoy!
Notes
- You can use store-bought Cajun seasoning, but we love the New Orleans blend for a deeper smoky flavor.
- Try adding sautéed mushrooms or bell peppers for a veggie boost.
- The sauce will thicken as it cools, just add a splash of cream to loosen it when reheating.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat with a splash of milk or cream
Nutrition information is automatically calculated, so should only be used as an approximation.