Cajun Chicken Fettuccine

April snow flurries in Toronto called for some comfort food. I am a sucker for Fettuccine Alfredo, but it’s been a long time since I’d had or made it. When I came across this cajun twist on a classic recipe, I was sold.

Recipe

from Half Baked Harvest
Serves 2-3

½ lb fettucini
½ tbsp olive oil
¾ lb chicken tenders or cutlets
1 tbsp cajun seasoning
¾ cups plus 2 tbsp parmesan cheese
2 tbsp salted butter
2 garlic cloves, chopped
pinch crushed red pepper flakes
1 tbsp lemon juice
½ cup chicken broth
½ cup cream
1 tbsp chopped fresh parsley
salt and pepper

Bring a pot of salted water to a boiling cook to al dente. Drain and toss with a bit of olive oil to keep from sticking together.

In a bowl, toss olive oil, chicken, cajun seasoning, 2 tbsp parmesan, and a large pinch of pepper.

Melt 2 tbsp butter in a pan over medium-high heat. Add chicken and sear until deeply golden on both sides. Turn off the heat and pour over the lemon juice. Transfer chicken to a plate.

To the same pan, add 2 tbsp butter, garlic, and chilli flakes and cook for 1 minute, until fragrant. Pour in broth and milk, and whisk until smooth. Bring sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in ¾ cup parmesan, then toss in the pasta. Cook 2 minutes. Remove from heat and stir in parsley. Serve immediately topped with sliced chicken.

Musings

This dish was delightful! Perfect for a snowy April day. Creamy and flavourful, and the crushed pepper flakes and cajun seasoning add a nice little kick.

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