# 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 (240 ml) heavy cream
08 - 1 cup (100 g) freshly grated Parmesan cheese
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese
# Directions:
01 - Boil fettuccine in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Pat chicken dry and coat evenly with Cajun seasoning.
03 - Heat olive oil over medium-high heat in a large skillet. Cook chicken 5 to 6 minutes per side until golden and cooked through. Remove, rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium, add butter, 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 until smooth. Season with salt and pepper.
06 - Toss fettuccine in the sauce, adding reserved pasta water gradually to achieve desired creaminess.
07 - Top pasta with sliced Cajun chicken. Garnish with parsley and extra Parmesan. Serve immediately.
