Cajun Garlic Chicken Fettuccine in Creamy Mozzarella Alfredo

Servings: 4 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp Cajun seasoning, divided
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, season both sides of the chicken breasts with 1 tbsp Cajun seasoning, salt and pepper.
3. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes; then slice into strips.
4. Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in remaining 1 tbsp Cajun seasoning. Pour in chicken broth, scraping up any browned bits, and bring to a simmer.
6. Pour in heavy cream and simmer, stirring occasionally, until slightly thickened, about 3–4 minutes.
7. Reduce heat to low. Gradually stir in mozzarella and Parmesan until melted and sauce is smooth. Taste and adjust seasoning with salt and pepper if needed.
8. Return sliced chicken (and any accumulated juices) to the skillet. Toss to coat in the sauce.
9. Add cooked fettuccine and gently toss until pasta is evenly coated in the creamy sauce and heated through.
10. Divide among plates, garnish with chopped parsley if desired, and serve immediately.

Enjoy your rich, flavorful Cajun Garlic Chicken Fettuccine in Creamy Mozzarella Alfredo!