Creamy Cajun Chicken Alfredo

Start by cutting the chicken breasts horizontally, forming 4 thin chicken cutlets. Transfer to a plate and drizzle 1 tablespoon of olive oil over the chicken cutlets and massage it into both sides of the chicken. Season the chicken with 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, and ½ tablespoon paprika.

Bring a large pot of water to boil, season the water with ½ teaspoon salt. Add a dash of olive oil to the pot to prevent pasta from sticking. Cook the pasta per package instructions.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil, and allow the chicken to sear 3-4 minutes prior to flipping. Cook until the internal temp is 165 degrees. Transfer to a plate, cut into strips and set it aside.

In the same skillet, reduce the heat to low and add the butter. Allow it to melt and add minced garlic. Let the garlic sauté 30-45 seconds or until fragrant and add the heavy whipping cream. Stir constantly until it starts to simmer, then add parmesan cheese. Stir constantly and season with 1/2 teaspoon Cajun seasoning and ½ teaspoon parsley. Turn off the heat and continue to stir until cheese is fully melted and the sauce has a creamy texture. Add pasta to the sauce and toss to combine.

Serve paste on a plate and top each serving with a chicken cutlet. Enjoy!