Creamy Cajun Chicken Alfredo

Ingredients

• 12 chicken breast(300g)
• 22 tablespoon Cajun seasoning(14g)
• 39 ounce Fettuccine pasta(255g)
• 45 tablespoon butter(70g)
• 50.25 cup flour(30g)
• 61.5 cup heavy cream(360g)
• 71 cup Parmesan cheese(100g)
• 82 tablespoon parsley(8g)
• 92 tablespoon Parmesan cheese (for garnish)(12g)

Instructions

1. 1Boil a pot of water and cook the fettuccine pasta for 10-13 minutes until al dente. Drain and set aside.
2. 2While the pasta cooks, season the chicken breasts with Cajun seasoning.
3. 3Heat a skillet over medium heat and cook the chicken on both sides until the internal temperature reaches 160°F. Remove from the skillet and let rest (it will reach 165°F while resting).
4. 4In the same skillet, melt the butter over medium heat. Add the flour and 1 tablespoon Cajun seasoning, stirring to form a roux.
5. 5Slowly whisk in the heavy cream, stirring constantly until the sauce thickens.
6. 6Add 1 cup freshly grated Parmesan cheese and stir until melted and the sauce is creamy.
7. 7Slice the rested chicken breasts.
8. 8Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss to combine.
9. 9Garnish with chopped parsley and extra Parmesan cheese before serving.