Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain and set aside.

2. 2

   While the water heats, pound the chicken breasts to an even thickness and coat them thoroughly with the Cajun seasoning on both sides.

3. 3

   Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until blackened and fully cooked through (internal temperature of 165°F). Remove chicken to a plate to rest.

4. 4

   In the same skillet (do not wipe it out), reduce heat to medium. Add the remaining 3 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

5. 5

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes to slightly thicken, scraping up any browned bits from the chicken.

6. 6

   Reduce heat to low and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper if needed.

7. 7

   Toss the cooked fettuccine into the sauce until fully coated. If the sauce is too thick, add a splash of pasta water.

8. 8

   Slice the rested chicken into strips. Serve the pasta topped with the sliced chicken and garnish with fresh parsley.