# What you need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces fettuccine or linguine
→ Alfredo Sauce
05 - 3 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 1/4 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon red pepper flakes
→ Vegetables
12 - 3 cups fresh baby spinach
→ Garnish
13 - 1 tablespoon chopped fresh parsley
14 - Extra grated Parmesan
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil and cook the fettuccine until al dente following the package directions. Drain, reserving 1/2 cup pasta water. Set pasta aside.
02 - Pat chicken breasts dry and evenly coat both sides with Cajun seasoning. In a large skillet over medium-high heat, warm the olive oil. Sear chicken for 5 to 6 minutes per side until cooked through and golden brown; internal temperature should reach 165°F. Transfer chicken to a plate, rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in the heavy cream and bring to a gentle simmer.
04 - Stir in grated Parmesan, salt, black pepper, and red pepper flakes if preferred. Whisk until cheese melts and the sauce becomes smooth, about 2 to 3 minutes.
05 - Add fresh baby spinach to the Alfredo sauce and cook until just wilted, approximately 1 minute.
06 - Add the cooked fettuccine to the skillet, tossing thoroughly to coat with sauce. Gradually stir in reserved pasta water to achieve desired sauce consistency.
07 - Arrange sliced Cajun chicken on top of the pasta or gently fold through before serving.
08 - Sprinkle chopped fresh parsley and additional grated Parmesan over the plated pasta. Serve immediately while hot.
