Ingredients:
2 lbs chicken breast, sliced into thick strips
2 tablespoons olive oil
8 tablespoons butter, divided
10 cloves garlic, minced, divided
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1.5 teaspoons salt, divided
1 teaspoon black pepper, divided
1 lb fettuccine
2 cups heavy cream
1 cup whole milk
2 cups grated Parmesan, divided
1.5 cups shredded mozzarella
4 oz cream cheese, softened
3 tablespoons fresh parsley, chopped
Directions:
Cook fettuccine in salted boiling water until al dente, about 10-11 minutes. Drain and set aside.
Season chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken 3 minutes per side until deeply golden.
Lower heat to medium. Add 4 tablespoons butter, 5 cloves garlic, and 1/2 cup Parmesan. Toss for 1 minute. Sprinkle with 1 tablespoon parsley, transfer to a plate, and cover.
Wipe the skillet clean. Melt 4 tablespoons butter over medium heat, add 5 cloves garlic, and sauté 30 seconds.
Pour in heavy cream and milk. Simmer gently, then whisk in cream cheese until smooth.
Lower heat. Stir in remaining 1.5 cups Parmesan and mozzarella a handful at a time until thick and stretchy.
Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Using tongs, toss fettuccine in the sauce until every ribbon is coated and tangled.
Plate fettuccine in a tangled nest, Cajun chicken on the other side. Garnish with parsley.
Creamy
