Cajun Chicken Fettuccine Alfredo

• 1 cup butter
• 1 1/2 cup heavy cream
• 4 clove finely minced garlic
• 3 chicken breasts
• 2 pinch Cajun spice
• 1 Salt
• 1 Pepper
• 2 roma tomatos
• 1 bunch Italian parsley
• 3/4 box fettuccine pasta
• 1 packages grated parmesan cheese
• 1 Any veggies left over in your fridge!
• 3 tbsp cooking oil of choice

1. Preheat oven to 375.
2. Cut the chicken breasts into strips and rub with oil, salt, pepper, and Cajun spice.
3. Place in oven for 25-30 minutes.
4. To make things easier, I always chop my veggies first thing.
5. This includes the garlic, tomato, and the parsley, as well as any other you would like to add.
6. Put water in pot for the pasta and begin the boil for the noodles.
7. In the meantime, melt 1 cup butter over medium heat and add the chopped garlic.
8. Slowly add the cream, constantly stirring.
9. Add the pasta to the pot.
10. Cook to al dente.
11. If you are adding separate vegetables, pan fry those in butter and add a splash of red wine if you dare.
12. ;) Let that caramelize nicely.
13. Once cream/butter begins to steam, slowly add the Parmesan cheese and continue to stir.
14. Once the sauce becomes thickened, add the diced tomato and 3/4 of the chopped parsley.
15. Add cracked black pepper and salt to taste.
16. Drain pasta and add sauce.
17. Stir.
18. Place pasta, then vegetables, then chicken on a tray.
19. Cover with parsley and Parmesan cheese.
20. Enjoy!!!
21. !

butter, heavy cream, garlic, chicken breasts, cajun spice, salt, pepper, roma tomatos, italian parsley, pasta, parmesan cheese, cooking oil

Taken from cookpad.com/us/recipes/361021-cajun-chicken-fettuccine-alfredo (may not work)