Creole Chicken Alfredo
Savor the bold fusion of flavors in this Creole Chicken Alfredo—a creamy, spice-kissed twist on a classic comfort dish! Juicy, pan-seared chicken breasts are infused with the vibrant heat of Creole seasoning, perfectly complementing a rich, velvety Alfredo sauce made with Parmesan, garlic, and a touch of smoky paprika and cayenne pepper. Tossed with tender fettuccine, this one-pot masterpiece brings the best of Southern flair and Italian indulgence to your table. Ready in just 40 minutes, it’s a quick and satisfying dinner that’s as easy to prepare as it is impressive to serve. Garnish with fresh parsley for a pop of color and flavor, and enjoy a dish that will transport your taste buds straight to the Bayou!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil
- 12 ounces fettuccine pasta
- 3 tablespoons butter
- 3 pieces garlic cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons paprika
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Directions
Step 1
1. Boil a large pot of salted water and cook the fettuccine pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
2. Rub the chicken breasts generously with 2 tablespoons of Creole seasoning, ensuring an even coating.
Step 3
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked. Remove the chicken from the skillet, let rest for a few minutes, and then slice it into strips.
Step 4
4. In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 5
5. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
Step 6
6. Stir in the grated Parmesan cheese, paprika, cayenne pepper, salt, and black pepper. Continue to stir until the cheese has melted and the sauce is smooth and thickened, about 3-4 minutes.
Step 7
7. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, stir in some reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Step 8
8. Top the sauced pasta with the sliced chicken breasts. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
| Serving size | (1347.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4322.0 |
| Total Fat 265.4g | 0% |
| Saturated Fat 139.0g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 954.5mg | 0% |
| Sodium 6552.9mg | 0% |
| Total Carbohydrate 259.2g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 12.6g | |
| Protein 183.7g | 0% |
| Vitamin D 10.2IU | 0% |
| Calcium 953.3mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 993.5mg | 0% |
Source of Calories