Lemon Pepper Cajun Chicken Fettuccine Alfredo.
When it comes to creating a dinner that impresses but doesn’t require hours in the kitchen, my Lemon Pepper Cajun Chicken Fettuccine Alfredo. recipe is a star player. This dish combines the creamy richness of Alfredo sauce with the zesty kick of lemon and the bold flavors of Cajun seasoning. It’s perfect for a cozy family meal or a casual dinner party. Plus, it’s easy to customize, making it a fantastic choice for any occasion.
Why It’s My Go-To
This recipe is my go-to not just for its incredible flavor, but also for the way it comes together in under 30 minutes. The marriage of tender chicken, fettuccine, and a creamy sauce is comforting yet sophisticated. The lemon and Cajun seasoning add a delightful twist, ensuring that each bite bursts with flavor. It’s a dish that truly satisfies the taste buds while being simple enough for a weeknight dinner.
Ingredient Checklist
- 1 pound linguine or fettuccine
- 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 to taste
- 4 tablespoons salted butter
- 3 cloves garlic, chopped
- Crushed red pepper flakes for garnish
- 2 tablespoons lemon juice
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Gear Checklist
- Large pot: For boiling pasta.
- Skillet: To cook the chicken and sauce.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: For stirring.
- Chef’s knife: For chopping garlic and parsley.
Lemon Pepper Cajun Chicken Fettuccine Alfredo. — Do This Next
Step 1: Cook the Pasta
In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2: Prepare the Chicken
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Season the chicken cutlets or tenders with Cajun seasoning, kosher salt, and black pepper.
Step 3: Sear the Chicken
Add the seasoned chicken to the skillet and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing into strips.
Step 4: Make the Alfredo Sauce
In the same skillet, reduce the heat to medium and add the salted butter. Once melted, add the chopped garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Step 5: Add Liquid Ingredients
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes until it starts to thicken.
Step 6: Incorporate Cheese
Gradually stir in the 1 1/2 cups of Parmesan cheese and lemon juice, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Step 7: Combine Everything
Toss the cooked pasta in the Alfredo sauce until well coated. Add the sliced chicken on top and gently mix to combine.
Step 8: Serve and Garnish
Serve the Lemon Pepper Cajun Chicken Fettuccine Alfredo hot, garnished with the remaining 2 tablespoons of Parmesan cheese, chopped parsley, and a sprinkle of crushed red pepper flakes for an extra kick.
Budget & Availability Swaps
- Chicken: You can swap chicken for shrimp or tofu for a different protein option.
- Pasta: Any type of pasta works, including gluten-free options.
- Parmesan: Pecorino Romano or nutritional yeast can be used for a different flavor profile.
- Heavy cream: Substitute with half-and-half or a plant-based cream for a lighter option.
Slip-Ups to Skip
- Don’t skip the step of reserving pasta water—it’s the secret to a perfect sauce consistency!
- Overcooking the chicken can lead to dryness; use a meat thermometer to ensure it’s cooked to 165°F.
- Be careful with the Cajun seasoning—start with less and add more to taste if you prefer a milder dish.
Best Ways to Store
Lemon Pepper Cajun Chicken Fettuccine Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of chicken broth or cream to the pan to bring back the creamy texture. It’s also freezer-friendly; just make sure to cool it completely before transferring it to a freezer-safe container for up to 2 months.
Popular Questions
Can I make this dish ahead of time?
Yes! You can prepare the chicken and the Alfredo sauce ahead of time. Just cook the pasta fresh when you’re ready to serve for the best texture.
Is there a vegetarian version of Lemon Pepper Cajun Chicken Fettuccine Alfredo?
Absolutely! You can replace the chicken with sautéed vegetables like bell peppers, zucchini, or mushrooms, and use vegetable broth instead of chicken broth.
What can I serve with this dish?
This dish pairs wonderfully with a simple side salad or some garlic bread to soak up the delicious Alfredo sauce.
Can I use a different type of cheese?
Yes! While Parmesan is traditional, you can experiment with other cheeses like Gruyère or a blend of Italian cheeses for a unique twist.
Weekend Projects
Ready to Cook?
Now that you have all the tips and tricks for creating your own delicious Lemon Pepper Cajun Chicken Fettuccine Alfredo., it’s time to get cooking! This dish is sure to become a favorite in your household, delighting families and friends alike. The combination of creamy sauce, zesty lemon, and spicy Cajun chicken is an irresistible treat that’s perfect for any occasion. Enjoy the process, savor the flavors, and most importantly, have fun in the kitchen!
Lemon Pepper Cajun Chicken Fettuccine Alfredo.
Ingredients
Equipment
Method
- In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Season the chicken cutlets or tenders with Cajun seasoning, kosher salt, and black pepper.
- Add the seasoned chicken to the skillet and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing into strips.
- In the same skillet, reduce the heat to medium and add the salted butter. Once melted, add the chopped garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes until it starts to thicken.
- Gradually stir in the 1 1/2 cups of Parmesan cheese and lemon juice, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Toss the cooked pasta in the Alfredo sauce until well coated. Add the sliced chicken on top and gently mix to combine.
- Serve the Lemon Pepper Cajun Chicken Fettuccine Alfredo hot, garnished with the remaining 2 tablespoons of Parmesan cheese, chopped parsley, and a sprinkle of crushed red pepper flakes for an extra kick.
Notes
- Reserve pasta water for perfect sauce consistency!
- Use a meat thermometer to check chicken is cooked to 165°F.
- Adjust Cajun seasoning to taste for desired spice level.
