Blackened Chicken Alfredo Pasta

Cook 8 ounces pasta in salted boiling water. Be sure to reserve half to one cup of salted pasta water just before you drain the pasta in case you need to thin the sauce.

While pasta is cooking, smash or roll the 2 small boneless skinless chicken breasts in between two pieces of plastic wrap until they are about 1/2 inch thick. Coat both sides of the chicken breasts in 2 tablespoons Cajun seasoning.

In a large sauté or cast iron pan, heat 2 tablespoons olive oil over medium high heat. When oil is super hot, add the seasoned chicken breast. Allow to cook for about 5 minutes or until browned. Flip and cook for another 5 minutes. Transfer chicken to a plate and loosely tent with foil.

Add 4 tablespoons butter and 4 cloves garlic to the pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add the 1 1/2 cups heavy cream, stir, and allow to come to a simmer. Cook for 5 minutes.

While the cream mixture is simmering, slice the chicken into thin strips or small bites.

After the cream sauce has simmered, remove the pan from the heat and add in the finely grated 2 cups parmesan cheese and 1 teaspoon Cajun seasoning. Add the cooked and drained pasta. Stir to combine and thin with reserved pasta water, if needed.

Add the sliced chicken along with any juices that may have accumulated on plate. Serve and enjoy!