Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine pasta
- Salt and pepper to taste
- Parsley, chopped, for garnish
Feel free to substitute the Parmesan with Pecorino Romano for a sharper flavor or add some crushed red pepper flakes for extra heat if you like to turn up the spice!
Instructions
- Start by seasoning the chicken breasts generously with Cajun seasoning on both sides, pressing it in with your fingers to ensure it adheres well.
- In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced bell peppers and garlic. Sauté for about 3-4 minutes until the peppers are tender yet crisp.
- Reduce the heat to low, then pour in the heavy cream and chicken broth, stirring to combine. Let it simmer gently as you scrape up any browned bits from the bottom of the pan.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If it gets too thick, add a bit more chicken broth or cream to reach your desired consistency.
- Meanwhile, cook the fettuccine according to package instructions in a pot of boiling salted water. Drain and add it to the sauce, tossing to coat the pasta evenly.
- Slice the cooked chicken into strips and add it back to the skillet, stirring to combine with the pasta and sauce.
- Season with salt and pepper to taste, and garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International