Creamy Cajun Chicken Fettuccine Alfredo

Bring a pot of heavily salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.

Place the chicken thighs between two pieces of plastic wrap and pound them to about 1/2 inch thick using a meat mallet or a rolling pin.

Coat both sides of the chicken thighs with 2 tablespoons of cajun seasoning mix, reserving the remaining teaspoon for later.

Heat olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the seasoned chicken thighs and cook for about 5 minutes, or until browned. Flip and cook for another 5 minutes until fully cooked through. Transfer the chicken to a plate and loosely cover with foil to keep warm.

In the same sauté pan, reduce heat to low, add the butter and minced garlic, and cook for about 5 minutes, or until the butter is infused with the garlic.

Add 1 cup of heavy cream to the pan, stir, and bring to a simmer. Cook for 5 minutes, stirring occasionally.

Remove the pan from heat and add in the grated parmesan cheese, remaining 1/2 cup of heavy cream, and the reserved teaspoon of cajun seasoning. Stir until the cheese has melted and the sauce is smooth.

Add the cooked fettuccine to the pan and toss to fully coat in the sauce.

Slice the chicken into strips and add to the pasta, along with any accumulated juices from the plate. Gently toss to combine and serve immediately.