Spicy Cajun Chicken Fettuccine Alfredo recipe made with easy homemade alfredo sauce made with milk. This alfredo sauce made without cream is the best homemade alfredo sauce recipe you will ever make.


CAJUN CHICKEN Chicken Breast | Cajun Seasoning Olive Oil | Fettuccine Pasta SPICY ALFREDO SAUCE Butter | Flour Milk | Parmesan Cheese Ground Chili Pepper Red Pepper Flakes | Dried Parsley

Cook the pasta according to directions. Sprinkle the chicken with the cajun seasoning on both sides. Cook chicken in olive oil in a skillet until browned on both sides and cooked through. Allow chicken to rest for a few minutes before cutting into chunks.


For the alfredo sauce, make a roux by whisking flour and seasonings into melted butter to create a thick paste. Whisk the mixture for about 3 minutes as it cooks. Slowly whisk the milk into the flour until all lumps are gone.


On medium heat slowly bring the alfredo sauce to a boil while whisking. Add the Parmesan cheese and whisk until the cheese has melted. Continue to boil until sauce thickens. Remove from heat. Stir in chili powder and red pepper flakes if desired.


 Pour the spicy alfredo sauce over the cooked noodles and stir to combine. Add 1/2 cup of Parmesan cheese. Mix half the chicken in and arrange the other half on top. Garnish with parsley and red pepper flakes. Serve with salad and garlic bread.


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