I always start by pounding the chicken breasts so they’re even in thickness. This makes them cook evenly without drying out. I rub each breast with olive oil, then coat them well with Cajun seasoning. This step sets the foundation for that bold, smoky flavor.

I heat olive oil in my skillet over medium-high heat and place the chicken in. Letting it sit undisturbed for 3–4 minutes creates that golden crust. After flipping, I add a little butter and minced garlic to the pan. Cooking for another 5–6 minutes while basting with butter keeps the chicken moist and flavorful. I set it aside to rest so the juices stay locked in.

In the same skillet, I melt more butter and sauté garlic until fragrant. Then I pour in heavy cream and let it warm through. Slowly whisking in Parmesan makes the sauce creamy and thick. A pinch of Cajun seasoning adds a subtle kick that ties everything together.

While the sauce simmers, I boil the fettuccine in salted water. Just before draining, I save a bit of the starchy pasta water—it’s a lifesaver for loosening the sauce later. Once drained, the pasta stays warm until mixing.

I add a splash of the pasta water into the Alfredo sauce, then toss the noodles until they’re coated. Slicing the rested chicken and placing it over the pasta makes the dish look and taste amazing. A sprinkle of parsley or Parmesan is the final touch.