Ingredients:
1 ½ lb chicken breasts or thighs, cut into small irregular strips
12 oz fettuccine
3 tbsp olive oil
4 tbsp unsalted butter
5 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp lemon zest
2 ½ tsp Cajun seasoning
1 tsp smoked paprika
1 tsp dried Italian herbs
1 tsp salt
1 tsp black pepper
1 ½ cups heavy cream
1 cup tomato sauce
4 oz cream cheese, softened and cubed
1 cup shredded mozzarella cheese
¾ cup freshly grated parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes
¼ cup reserved pasta water
Fresh parsley, chopped
Directions:
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve ¼ cup pasta water, then drain.
- Season chicken strips with Cajun seasoning, smoked paprika, Italian herbs, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until unevenly browned and fully cooked. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Stir in minced garlic and cook until fragrant.
- Add lemon juice and zest, letting it simmer briefly to blend with the butter.
- Pour in heavy cream and tomato sauce. Add garlic powder, onion powder, and crushed red pepper flakes. Simmer until slightly thickened.
- Stir in cream cheese until fully melted and smooth.
- Add mozzarella and parmesan, stirring until the sauce becomes thick, glossy, and heavily cheesy.
- Add cooked fettuccine and toss until the ribbons are completely tangled and smothered in sauce. Use reserved pasta water if needed to maintain a rich, velvety texture.
- Return the chicken to the skillet and fold into the pasta, allowing the lemon garlic butter juices to blend into the creamy Cajun tomato sauce.
- Simmer for 2–3 minutes until fully coated and indulgent with sauce pooling at the bottom. Finish with fresh parsley and serve immediately.
Cooking Time: 40 min