Cajun Chicken Alfredo Pasta

Season the chicken thighs on both sides with Cajun seasoning and a pinch of salt.

Heat a large skillet over medium‑high heat, add a little oil if needed, and sear the chicken thighs until golden brown, about 6–7 minutes per side. Transfer to a plate, let rest briefly, then slice into strips.

In the same skillet, melt the butter over medium heat and add the minced garlic. Cook, stirring constantly, for about 30 seconds until fragrant but not browned.

Pour in the heavy cream and stir to combine with the garlic butter. Bring to a gentle simmer, then add the grated Parmesan cheese. Continue stirring until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

While the sauce is thickening, bring a large pot of salted water to a boil. Cook the penne and fettuccine together according to package directions until al dente, then drain, reserving a splash of pasta water.

Add the cooked pasta to the skillet with the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, thin it with a little reserved pasta water.

Stir the sliced Cajun chicken into the pasta, mixing gently to distribute the meat throughout.

Transfer the pasta to serving plates, garnish with chopped parsley (if using), and serve immediately.