Method: Creamy Cajun Chicken Alfredo

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Toss the chicken strips with the Cajun seasoning until evenly coated. Cook the chicken for about 5-7 minutes, turning occasionally until golden brown and cooked through. Transfer to a plate and set aside.
• In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn it.
• Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce is too thick, stir in reserved pasta water to reach desired consistency.
• Return the cooked chicken strips to the skillet with the sauce. Toss in the drained fettuccine and gently mix until the pasta is coated and the chicken is heated through.
• Sprinkle freshly chopped parsley over the top for garnish. Serve immediately for the best creamy texture.