Crispy Cajun Chicken Fettuccine Alfredo
Crispy cajun breaded chicken cutlets and creamy fettuccine alfredo are the perfect duo in this flavor-packed cajun chicken fettuccine alfredo that's sure to become a weeknight regular!
Servings 6 servings
Calories 527kcal
Ingredients
Cajun Seasoning
- 2 teaspoons paprika (regular or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Crispy Cajun Chicken
- 2 medium boneless skinless chicken breasts (about 1-1/2 lbs)
- 1 large egg
- 1/4 cup 2% or skim milk
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
Fettuccine Alfredo
- 2 tablespoons unsalted butter
- 2 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1-1/2 cups skim or 2% milk
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 12 oz fettuccine pasta (cooked according to package instructions until al dente and 1/2 cup pasta water reserved)
- 1 medium tomato, diced into 1/4-in cubes
- 1/4 cup sliced green onion
Instructions
Cajun Seasoning
- In a small bowl, combine all seasonings. Cover and store in pantry until ready to use.
Crispy Cajun Chicken
- Cut each chicken breast in half width-wise so you have 4 thin chicken cutlets. Pound chicken cutlets flat to about 1/2-in thickness between two sheets of wax paper using a meat mallet or a rolling pin.
- In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Combine breadcrumbs with 1 tablespoon Cajun seasoning mix in a third shallow bowl (set remaining Cajun seasoning aside for later)
- Dredge chicken cutlets in flour, shaking off excess. Dip cutlets in egg, then roll in breadcrumbs until fully coated. Place on a plate.
- Place 1 tablespoon butter and olive oil in a large skillet and heat over medium-high heat. Add chicken to pan and sear 3-4 minutes on first side. Flip chicken and add remaining 1 tablespoon butter and cook an additional 3-4 minutes until chicken registers 165F. Transfer to a cutting board and set aside for a moment.
Fettuccine Alfredo
- Wipe same pan you used for the chicken clean. Add butter to pan and melt over medium heat. Add remaining Cajun seasoning, garlic and saute 1-2 minutes until fragrant. Whisk in flour and cook several minutes until golden brown.
- Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in Parmesan cheese until melted.
- Fold linguine into sauce until evenly coated, thinning sauce with pasta water if needed. Season with salt and pepper to taste if needed.
- Slice chicken into thin strips and arrange on top of linguine. Top with tomato and green onion. Serve alfredo warm and enjoy!
Notes
Storing Instructions
Store fettuccine alfredo in refrigerator up to 6 days.
Nutrition
Serving: 10oz fettuccine | Calories: 527kcal | Carbohydrates: 47.1g | Protein: 40.3g | Fat: 19.7g | Saturated Fat: 9.4g | Cholesterol: 179mg | Sodium: 665mg | Potassium: 299mg | Fiber: 1.3g | Sugar: 3.2g | Calcium: 193mg | Iron: 4mg