Spicy Cajun chicken, creamy Alfredo, wilted spinach, and fettuccine come together for a cozy southern-inspired dinner.
# 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 garlic cloves, 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 (optional)
→ Vegetables
12 - 3 cups fresh baby spinach
→ Garnish
13 - 1 tablespoon chopped fresh parsley
14 - Extra grated Parmesan cheese (optional)
# How to Make It:
01 - Boil a large pot of salted water. Cook fettuccine until al dente following package instructions. Drain and reserve 1/2 cup pasta water.
02 - Pat chicken breasts dry and season on both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side, until golden and internal temperature reaches 165°F. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Using the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and gently simmer.
04 - Add Parmesan cheese, salt, black pepper, and red pepper flakes if using. Whisk until the cheese melts and the sauce becomes smooth, about 2–3 minutes.
05 - Add spinach to the sauce and cook for 1 minute, stirring, until spinach wilts.
06 - Add cooked pasta to the skillet, tossing to evenly coat with sauce. Add reserved pasta water gradually to achieve desired consistency.
07 - Top pasta with sliced chicken. Toss gently to combine, or serve chicken over plated pasta.
08 - Sprinkle with chopped parsley and extra Parmesan. Serve immediately.
