Ingredients:

  • 2 large boneless, skinless chicken breast (about 1 lb / 450 g), trimmed
  • 2 Tbsp Cajun Seasoning Blend
  • 2 Tbsp Olive Oil or Neutral Cooking Oil
  • 12 oz (340 g) Fettuccine or Linguine Pasta
  • 1 Tbsp Kosher Salt (for pasta water)
  • 2 Tbsp Unsalted Butter
  • 1/2 medium Yellow Onion (100 g), finely diced
  • 1 medium Red Bell Pepper (150 g), finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose (Plain) Flour
  • 1/2 cup (120 ml) Low Sodium Chicken Stock, warm
  • 1 cup (240 ml) Heavy Cream (Double Cream), full fat
  • 1 cup (80 g) Freshly Grated Parmesan Cheese
  • 1/2 to 3/4 cup Reserved Starchy Pasta Water (as needed)
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Chicken: Slice the chicken breasts horizontally to create four thinner cutlets (or pound them lightly to an even thickness). Pat them completely dry with kitchen paper.
  2. Season Liberally: Rub the chicken cutlets on both sides with the 2 Tbsp of Cajun seasoning.
  3. Boil Water: Set the large pot of water to boil. Salt the water heavily (it should taste like the sea).
  4. Sear Chicken: Heat the oil in the large skillet over medium-high heat until shimmering. Add the chicken, ensuring not to crowd the pan. Sear for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C).
  5. Rest and Slice: Remove the chicken from the skillet and set aside on a cutting board to rest for 5 minutes. Slice into bite-sized strips.
  6. Cook Pasta: Once the chicken is resting, add the fettuccine to the boiling water and cook according to package directions until al dente (usually 8-10 minutes).
  7. Reserve Water: Just before draining, scoop out at least 1 cup (240ml) of the starchy pasta water and set it aside. Drain the pasta and toss with a splash of oil to prevent sticking.
  8. Sauté Vegetables: Lower the heat to medium. Add the butter to the same skillet (where the chicken was cooked). Scrape up the 'fond' (browned bits) from the bottom. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened.
  9. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir constantly for 60 seconds—this helps thicken the sauce later.
  10. Form the Sauce Base: Gradually whisk in the warm chicken stock until smooth, scraping the bottom one last time. Pour in the heavy cream. Bring to a gentle simmer, then reduce the heat to low.
  11. Add Cheese: Remove the skillet from the heat (this prevents the cheese from breaking). Slowly stir in the freshly grated Parmesan cheese until completely melted and the sauce is smooth and luxurious. Taste and adjust salt and pepper.
  12. Integrate: Add the cooked pasta and the sliced chicken back into the sauce in the skillet. Toss gently to coat.
  13. Adjust Consistency: If the sauce looks too thick, gradually ladle in the reserved pasta water, a splash at a time, stirring until the sauce reaches your desired, creamy consistency.
  14. Final Check & Serve: Stir in half of the chopped parsley. Serve immediately in bowls, garnished with the remaining parsley and an optional extra grating of Parmesan.