Cajun Chicken Alfredo Pasta

This dish can be made two ways: 1. The easy weeknight throw together way, 2. The good for company restaurant style way. I thought this way extremely spicy, my husband thought it was perfect so, spice to taste. Serve with salad and bread! I made the cream cheese a range, I prefer it with less but have added more to cut the spiciness when making it for both of us, so taste and add as desired.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄4 cup butter, divided
• 2  cups half-and-half or 2  cups heavy cream
• 4 -8  ounces cream cheese
• 1⁄4 cup  grated parmesan cheese
• 8  ounces fettuccine or 8  ounces  other type pasta

• Cajun Seasoning

• 1  teaspoon black pepper
• 1  teaspoon cayenne pepper, less if desired
• 1  teaspoon onion powder
• 1  teaspoon paprika
• 1  teaspoon garlic powder
•  salt, to taste

Directions

1. Prepare noodles according to package directions and set aside.
2. Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
3. Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
4. Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
5. For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!
6. For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.