Cajun Chicken Alfredo
Recipe: https://recipestripper.com/recipes/6e851d72-60eb-421e-bac0-a1b98723c1b0
Original source: https://www.andy-cooks.com/blogs/recipes/cajun-chicken-alfredo
Recipe image: https://www.andy-cooks.com/cdn/shop/files/20260903015645-andy-20cooks-20-20easy-20cajun-20chicken-20alfredo-20recipe.jpg?crop=center&height=1200&v=1788400608&width=1200

This is my creamy Cajun chicken Alfredo with zucchini, Parmesan and fettuccine—quick, comforting and easy to scale up for more people.
Yield: 1
Prep time: PT0H10M
Cook time: PT0H15M
Total time: PT0H25M

Ingredients
- 2 zucchini (courgettes)
- 1 chicken breast, boneless, skinless
- 1 tbsp olive oil
- 1 ½ tsp Cajun spice blend
- 100g (3.5 oz) dried fettuccine pasta
- 100ml (3.3 fl oz) thickened/heavy cream
- 30g (1 oz) Parmesan cheese
- salt to taste

Instructions
1. [PREP YOUR INGREDIENTS] Place a medium pot of lightly salted water on high heat to boil.
2. [PREP YOUR INGREDIENTS] Slice the zucchini in half lengthwise, then slice on an angle about 1cm thick.
3. [PREP YOUR INGREDIENTS] Slice the chicken into strips, a similar thickness to the courgettes.
4. [THE COOK] Preheat a medium saucier on high heat with the oil. Once the oil is hot, add the chicken, ¼ tsp salt, Cajun seasoning and courgettes. Stir to combine.
5. [THE COOK] Place the pasta into the boiling water for 8-12 minutes (depending on the brand you’re using) until al dente.
6. [THE COOK] Once the chicken becomes golden brown and the courgettes begin to sweat, turn the heat down to medium and add the cream. As the cream reduces, the chicken will finish cooking. Continue simmering for 6-7 minutes until the chicken is cooked through, the cream has thickened and become glossy. Taste and adjust the seasoning until you’re happy with the flavour. Turn the heat down to low until the pasta is ready.
7. [THE COOK] Once the pasta is cooked, use tongs to remove the pasta from the boiling water and add to the chicken. Finely grate the Parmesan cheese and toss through the sauce to combine, then plate.