# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese (about 100 grams)
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnishes
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese
# Directions:
01 - Boil salted water and cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - Pat chicken breasts dry and coat evenly with Cajun seasoning.
03 - Heat olive oil over medium-high heat in a large skillet. Sear chicken for 5 to 6 minutes per side until cooked through and golden brown. Remove from skillet and let rest for 5 minutes, then slice thinly.
04 - Reduce heat to medium, add butter to the skillet, and sauté minced garlic for 1 minute until fragrant.
05 - Stir in heavy cream, smoked paprika, and chili flakes. Simmer gently, then whisk in Parmesan cheese until the sauce is smooth. Season with salt and black pepper to taste.
06 - Add cooked fettuccine to the sauce, tossing to coat evenly. Gradually add reserved pasta water if needed to achieve desired sauce consistency.
07 - Top pasta with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
