Ingredients:

  • 1 tbsp (8g) Smoked Paprika
  • 1 tsp (2g) Garlic Powder
  • 1 tsp (2g) Onion Powder
  • ½ tsp (1g) Dried Oregano
  • ½ tsp (1g) Cayenne Pepper
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black Pepper
  • 1.5 lb (680g) Boneless Skinless Chicken Breast, cubed into 1-inch pieces
  • 2 tbsp (30ml) Olive Oil
  • 3 cloves (15g) Garlic, minced
  • 12 oz (340g) Fettuccine pasta
  • 3 cups (710ml) Chicken Broth, low sodium
  • 1 cup (240ml) Heavy Cream
  • 1 cup (100g) Freshly Grated Parmesan Cheese
  • 2 tbsp (30g) Unsalted Butter
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Toss the cubed chicken in the homemade Cajun rub until fully coated. Do this in a bowl to ensure every side of the cube is seasoned.
  2. Heat olive oil over medium high heat and sear the chicken until it reaches a mahogany colored crust on all sides. Remove chicken from the pot and set aside on a plate.
  3. Lower heat to medium and melt the butter. Sauté the minced garlic until fragrant (about 1 minute). Don't let the garlic brown or it will turn bitter.
  4. Pour in the chicken broth and heavy cream, scraping the bottom of the pot with a spatula to release the flavorful browned bits.
  5. Add the dry pasta directly into the liquid. Bring to a gentle boil, then reduce to a simmer.
  6. Stir occasionally until the pasta is tender and the sauce has reduced to a velvety consistency. The pasta should absorb most of the liquid, leaving a thick cream.
  7. Stir the seared chicken and Parmesan cheese back in until melted and glossy.
  8. Garnish with chopped fresh parsley.