Ingredients
- 2 boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with Cajun seasoning.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until fully cooked. Remove from the skillet and set aside.
- In the same skillet, add the bell peppers, red onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
- Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
- Meanwhile, cook the fettuccine pasta according to package instructions. Drain and add to the skillet, tossing to coat the pasta in the sauce.
- Slice the cooked chicken and arrange on top of the pasta. Garnish with fresh parsley and serve hot.
Serving Information
Serving Size: 1 bowl (approximately 142g)
Nutritional Values:
- Saturated Fat: 38g
- Calories: 1461
- Protein: 76g
- Fiber: 5g
- Carbohydrates: 118g
- Sodium: 5802mg
- Fat: 75g
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