Creamy Cajun Turkey Alfredo
This Creamy Cajun Turkey Alfredo is rich, spicy, and comforting! Tender turkey breast meets a luscious Parmesan cream sauce with a smoky Cajun kick.
Servings: 4 servings
Ingredients
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound turkey breast sliced
- 1 tablespoon Cajun seasoning
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Step 1: Cook the Fettuccine
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside, reserving about ½ cup of pasta water for later use.
Step 2: Prepare the Turkey
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced turkey breast and sprinkle with Cajun seasoning, salt, and pepper. Sauté the turkey until it’s browned and cooked through, about 5-7 minutes. Remove the turkey from the skillet and set aside.
Step 3: Sauté the Garlic
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant. Be careful not to burn the garlic.
Step 4: Make the Alfredo Sauce
- Pour the heavy cream into the skillet with the garlic. Stir and let it simmer gently for 2-3 minutes, allowing it to thicken slightly. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
Step 5: Combine and Serve
- Return the cooked turkey to the skillet and stir to coat with the sauce. Add the drained fettuccine to the skillet and toss everything together until the pasta is well coated with the creamy Cajun sauce. Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Knife
- Cutting Board
- Measuring Cups and Spoons
Notes
- If your sauce becomes too thick, gradually add reserved pasta water to reach desired consistency.
- Cook garlic on medium heat carefully to avoid burning and bitterness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk.