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homemade Lemon Pepper Cajun Chicken Fettuccine Alfredo. photo
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Lemon Pepper Cajun Chicken Fettuccine Alfredo.

A creamy fettuccine alfredo tossed with lemony, cajun-seasoned chicken for a bright, spicy dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 pound linguine or fettuccine
  • 1 tablespoon extra virgin olive oil
  • 6 chicken cutlets or 1 pound tenders
  • 2 tablespoons Cajun seasoning
  • 1 1/2 cups parmesan cheese plus 2 tablespoons (reserve for tossing and topping)
  • kosher salt to taste
  • black pepper to taste
  • 4 tablespoons salted butter divided
  • 3 cloves garlic chopped
  • crushed red pepper flakes to taste
  • 2 tablespoons lemon juice
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions

  • Bring a large pot of salted water to a boil and cook the linguine or fettuccine until al dente according to package instructions; drain and set aside.
  • In a mixing bowl, combine the olive oil, chicken cutlets (or tenders), Cajun seasoning, 2 tablespoons grated Parmesan, and a generous pinch of black pepper; toss to coat evenly.
  • Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the seasoned chicken and sear until deeply golden and cooked through, about 5 minutes per side. Turn off the heat and pour the lemon juice over the chicken, then transfer the chicken to a plate.
  • Wipe the pan if needed, then return it to medium heat and add the remaining 2 tablespoons butter, chopped garlic, and crushed red pepper flakes; cook about 1 minute until fragrant.
  • Pour in the chicken broth and heavy cream, whisking to combine. Bring to a gentle simmer and cook about 5 minutes until the sauce slightly thickens.
  • Stir in 1 1/2 cups grated Parmesan until melted and smooth, then add the cooked pasta and toss in the sauce for about 2 minutes so the pasta is well coated.
  • Remove the pan from the heat, stir in the chopped parsley, slice the seared chicken, and serve the pasta topped with the sliced chicken and remaining Parmesan if desired.

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Mixing Bowl
  • Tongs or pasta fork
  • Whisk
  • Measuring Cups and Spoons

Notes

  • Homemade Cajun seasoning recipe yields about 3/4 cup.
  • Use low-sodium broth to control salt level.
  • Reserve 2 tablespoons Parmesan for tossing or topping.
  • Adjust crushed red pepper to taste for spiciness.
  • Cook pasta al dente so it finishes in the sauce.