Cajun Chicken & Roasted Red Pepper Fettuccine Alfredo

Ingredients

• 1 pound fettuccine pasta (cooked to package directions, about 12–13 minutes)
• 2 chicken breasts, cut into bite-size cubes
• olive oil, for the chicken and the pan
• 2 teaspoons salt (per chicken breast)
• Cajun seasoning, for the chicken
• black pepper, for the chicken
• minced garlic, for searing with the chicken
• roasted red peppers, drained and sliced into strips
• about 1 to 1 1/2 cups cream, for the sauce
• lemon pepper seasoning, for the sauce
• garlic powder, for the sauce
• onion powder, for the sauce
• salt, for the sauce, to taste
• fresh grated Parmesan cheese (or pre-grated), as much as you like
• fresh or dried parsley, for the sauce and garnish
• garlic bread, for serving (optional)

How to Make It

1. Bring a large pot of water to a boil, add the fettuccine, and cook to package directions (about 12–13 minutes), stirring so the noodles don't stick; drain and set aside.
2. While the pasta cooks, cut each chicken breast into even bite-size cubes.
3. Drizzle the cubed chicken with olive oil and rub to coat.
4. Season the chicken all over with salt, Cajun seasoning, and black pepper.
5. Heat a drizzle of olive oil in a large skillet over medium-high heat.
6. Add the seasoned chicken and a little minced garlic and sear, stirring, until browned and cooked through.
7. Add the sliced roasted red peppers and toss with the chicken for a minute or two.
8. Pour the cream directly into the same skillet over the chicken and peppers and bring to a simmer to loosen it.
9. Stir in the lemon pepper, garlic powder, onion powder, and salt until smooth and lump-free.
10. Taste and adjust the seasoning — add Cajun here if you want more heat, though I skip it in the sauce so the kids can eat it.
11. Stir in the Parmesan until melted and the sauce is smooth (fresh grated melts best; packaged can come out clumpy).
12. Stir in the parsley and let the sauce thicken slightly.
13. Add the drained fettuccine to the skillet and toss until the noodles are coated and the chicken and peppers are mixed throughout (add a splash more cream for creamier noodles, and re-season to taste).
14. Turn off the heat, plate the pasta, finish with extra Parmesan and a little parsley, and serve with garlic bread on the side.

Curtis's Tips

• Cut the chicken into even cubes so the pieces sear and cook at the same rate.
• Olive oil isn't just a binder for the seasoning — it really helps the texture of the chicken.
• Wash your hands before touching the chicken or the olive oil to avoid cross-contamination.
• Bring the cream to a simmer to loosen it up before adding any seasoning.
• I skip Cajun seasoning in the sauce because my kids don't eat spicy — add Cajun to taste for more heat.
• Use fresh grated Parmesan for the best melt; packaged grated has a film that makes it clumpy.
• You can always add more cream for creamier noodles — just taste and re-season if you do.
• Parsley garnish is optional; fresh or dried both work. Plate it as a date-night dish with garlic bread on the side.