A delightful twist on a classic Cajun pasta dish, combining creamy textures with bold flavors.
Cook the fettuccine in a large pot of boiling salted water until al dente. Drain and set aside.
Adding a bit of olive oil to the boiling water can help prevent the pasta from sticking.
Season the chicken breasts with 1 teaspoon of Cajun seasoning evenly.
Let the chicken rest for a few minutes after seasoning to enhance the flavor.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until fully cooked. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, add the remaining olive oil and sauté the bell pepper, mushrooms, and half of the green onions for 3-4 minutes.
Stir occasionally to prevent the vegetables from burning.
Add the garlic powder, dried basil, remaining Cajun seasoning, and salt to the skillet. Stir to combine.
Taste and adjust the seasoning as needed.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.
Keep the heat low to prevent the cream from curdling.
Slice the cooked chicken and add it to the skillet along with the cooked fettuccine. Toss to coat evenly in the sauce.
Reserve some pasta water to adjust the sauce consistency if needed.
Garnish with the remaining green onions and serve warm.
Serve immediately to enjoy the dish at its best.
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