Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breasts
  • 2 teaspoons Cajun seasoning (plus more, to taste)
  • 1 tablespoon olive oil
  • 16 ounces fettucine
  • 1/2 cup butter
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 8 ounces shredded Parmesan
  • 4 ounces shredded mozzarella

Instruction

  • Pound the chicken breasts to an even thickness. Season with the Cajun seasoning, making sure to coat both sides of the chicken.
  • Bring a large pot of salted water to a boil.
  • Heat a large oven proof skillet over medium heat. Swirl in the oil to coat the pan.
  • Add the chicken to the skillet and cook through, flipping halfway through cooking, about 10 minutes.
  • Remove the chicken from the skillet and place on a cutting board to rest.
  • Add the fettucine to the boiling water and cook until al dente.
  • While the pasta is boiling, place the skillet back over medium heat and add the butter. Once melted, stir in the garlic and cook for about 30 seconds.
  • Add the heavy cream to the skillet and cook for 2-3 minutes to heat the cream. Once hot, add the cheeses and whisk together until the sauce is smooth and combined.
  • Taste and season with Cajun seasoning, as desired.
  • Drain the pasta and add it to the sauce. Toss to coat.
  • Slice or chop the chicken and serve with the pasta.