Crispy Cajun Chicken Fettuccine

Crunchy Cajun breaded chicken over the top of fettuccine tossed in a rich, creamy Cajun alfredo sauce!

My eldest child loves chicken alfredo and also loves cajun seasoned chicken. I think he picked out this recipe when we were doing our monthly meal plan and it, of course, ended up being a keeper. The homemade cajun seasoning is awesome - so technically two new recipes here! The chicken is breaded with Cajun seasoned panko and skillet cooked to crispy perfection. The sauce is a rich alfredo like sauce with more Cajun seasoning in it. The tomatoes and green onions are the perfect addition to the salty, creamy by adding freshness and color!

What You Need:

For the Cajun Seasoning:

• 2 tsp. paprika (regular or smoked)

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. dried oregano

• 1 tsp. cayenne

• 1 tsp. salt

• 1/2 tsp. ground black pepper

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 large egg

• 1/4 cup milk

• 1/2 cup all purpose flour

• Salt and pepper to taste

• 1 cup panko breadcrumbs

• 2 Tbsp. unsalted butter, divided

• 1 Tbsp. olive oil

For the Fettuccine:

• 2 Tbsp. unsalted butter

• 2 cloves minced garlic

• 2 Tbsp. all purpose flour

• 1 1/2 cups milk

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 12 oz. fettuccine pasta

• 1 medium tomato, diced

• 1/4 cup sliced green onions

Directions:

1. For the Cajun Seasoning: In a small bowl, combine all seasonings. Set aside.

2. For the Chicken: Slice chicken in half lengthwise to create 4 thinner chicken breasts. Using a meat mallet, pound chicken to 1/2-inch thickness.

3. In a shallow bowl, whisk together egg and milk. On a plate, whisk together flour with salt and pepper. And finally on another plate, combine breadcrumbs with 1 Tbsp. prepared Cajun seasoning.

4. Prepare chicken by dredging through flour, egg mixture, then breadcrumbs - gently pressing to adhere to chicken. Place on a plate.

5. Place 1 Tbsp. butter and olive oil in a large skillet over medium high heat.

6. Add chicken to the pan and sear for 3 to 4 minutes on one side.

7. Flip and add remaining 1 Tbsp. butter. Cook for an additional 3 to 4 minutes or until chicken is cooked through. Set aside to rest.

8. For the Fettuccine: While your chicken cooks, cook fettuccine according to package directions and reserve some pasta water when draining.

9. Wipe your skillet that you cooked the chicken in clean and add 2 Tbsp. butter on medium heat.

10. Add remaining Cajun seasoning and garlic. Saute for 1 to 2 minutes until fragrant.

11. Add flour and cook for an additional 1 to 2 minutes until golden brown.

12. Slowly add milk and heavy cream, whisking constantly to make sauce smooth.

13. Cook over medium heat, stirring occasionally, until sauce has thickened.

14. Remove from heat and whisk in Parmesan cheese until melted.

15. Fold cooked pasta into sauce and toss to coat. Use pasta water to thin if needed.

16. Slice rested chicken into strips and arrange on top of fettuccine. Top with tomato and green onion to serve.

Recipe from Whole & Heavenly Oven