Lemon Pepper Cajun Chicken Fettuccine Alfredo

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound linguine or fettuccini

1 tablespoon extra virgin olive oil

6 chicken cutlets or 1 pound tenders

2 tablespoons cajun seasoning

1 1/2 cups, plus 2 tablespoons parmesan cheese

kosher salt and black pepper

4 tablespoons salted butter

3 cloves garlic, chopped

crushed red pepper flakes

2 tablespoons lemon juice

1 cup low sodium chicken broth

1 cup heavy cream

2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.2. In bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper. 3. Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.4. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 cups parmesan, then toss in the pasta. Cook 2 minutes. Remove from the heat and stir in the parsley. 5. Serve immediately topped with sliced chicken and parsley.

Nutrition

• Calories: 910 kcal