Creole Chicken Alfredo
Savor the bold fusion of flavors in this Creole Chicken Alfredo—a creamy, spice-kissed twist on a classic comfort dish! Juicy, pan-seared chicken breasts are infused with the vibrant heat of Creole seasoning, perfectly complementing a rich, velvety Alfredo sauce made with Parmesan, garlic, and a touch of smoky paprika and cayenne pepper. Tossed with tender fettuccine, this one-pot masterpiece brings the best of Southern flair and Italian indulgence to your table. Ready in just 40 minutes, it’s a quick and satisfying dinner that’s as easy to prepare as it is impressive to serve. Garnish with fresh parsley for a pop of color and flavor, and enjoy a dish that will transport your taste buds straight to the Bayou!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil
- 12 ounces fettuccine pasta
- 3 tablespoons butter
- 3 pieces garlic cloves, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons paprika
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
1. Boil a large pot of salted water and cook the fettuccine pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Rub the chicken breasts generously with 2 tablespoons of Creole seasoning, ensuring an even coating.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked. Remove the chicken from the skillet, let rest for a few minutes, and then slice it into strips.
4. In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
6. Stir in the grated Parmesan cheese, paprika, cayenne pepper, salt, and black pepper. Continue to stir until the cheese has melted and the sauce is smooth and thickened, about 3-4 minutes.
7. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, stir in some reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
8. Top the sauced pasta with the sliced chicken breasts. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
4322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.4 g | 340% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 6553 mg | 285% | |
| Total Carbohydrate | 259.2 g | 94% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.6 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 953 mg | 73% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
