CAJUN CHICKEN ALFREDO
Creamy, cheesy Alfredo meets seriously seasoned Cajun chicken. Campfire Cajun brings bold savory heat while the rich Parmesan sauce keeps everything balanced.
SERVES 4 · PREP 10 MIN · COOK 25 MIN · TOTAL 35 MIN
INGREDIENTS
For the chicken
2 large boneless, skinless chicken breasts
1½–2 tbsp Shakeworthy Campfire Cajun
1 tbsp olive oil
1 tbsp butter
For the Alfredo
12 oz fettuccine
3 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream
1¼ cups freshly grated Parmesan
¼ tsp black pepper
½ cup reserved pasta water, as needed
Fresh parsley and Parmesan for finishing
MAKE IT
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Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve about ½ cup pasta water, then drain.
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Pound or slice the chicken breasts to an even thickness. Season generously on both sides with Shakeworthy Campfire Cajun.
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Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for about 4–6 minutes per side, depending on thickness, until browned and cooked through. Remove and let rest before slicing.
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Reduce the skillet to medium. Add 3 tablespoons butter and the garlic. Cook for about 30 seconds, just until fragrant.
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Add the heavy cream and bring to a gentle simmer. Reduce the heat and gradually stir in Parmesan until smooth and creamy.
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Add black pepper and enough reserved pasta water to get the sauce exactly where you want it. Add the fettuccine and toss until coated.
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Slice the Cajun chicken and pile it over the Alfredo. Finish with Parmesan and a little fresh parsley.
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Serve hot.