Creamy Cajun Chicken Alfredo

0 Start by cutting the chicken breasts horizontally, forming 4 thin chicken cutlets. Transfer to a plate and drizzle 1 tablespoon of olive oil over the chicken cutlets and massage it into both sides of the chicken. Season the chicken with 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, and ½ tablespoon paprika.
1 Bring a large pot of water to boil, season the water with ½ teaspoon salt. Add a dash of olive oil to the pot to prevent pasta from sticking. Cook the pasta per package instructions.
2 In a large skillet over medium-high heat, add 1 tablespoon of olive oil, and allow the chicken to sear 3-4 minutes prior to flipping. Cook until the internal temp is 165 degrees. Transfer to a plate, cut into strips and set it aside.
3 In the same skillet, reduce the heat to low and add the butter. Allow it to melt and add minced garlic. Let the garlic sauté 30-45 seconds or until fragrant and add the heavy whipping cream. Stir constantly until it starts to simmer, then add parmesan cheese. Stir constantly and season with 1/2 teaspoon Cajun seasoning and ½ teaspoon parsley. Turn off the heat and continue to stir until cheese is fully melted and the sauce has a creamy texture. Add pasta to the sauce and toss to combine.
4 Serve paste on a plate and top each serving with a chicken cutlet. Enjoy!