Chicken Fettuccine Alfredo

1: In a large bowl, combine chicken breast with oil, cajun seasoning, and Italian seasoning. Boil water for pasta and once boiling, add salt to water.

2: In a large, deep skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter on medium-high heat. Add chicken breasts and cook on each side for 6 minutes (or until internal temp is 165 degrees). If breasts are thick, butterfly them to create 4 pieces. Remove from skillet and allow to rest.

3: In the same skillet, heat 1 stick of butter on medium heat. Add diced onions and sauté for 2 minutes. Then add minced garlic and sauté for another minute.

4: Deglaze the pan with chicken broth, then add heavy cream and bring to a simmer on low for 7-8 minutes. After, incorporate parsley, seasonings, and parmesan cheese, whisking until melted.

5: Cook pasta in boiling salted water until al dente (about 1 minute less than package instructions). Reserve 1 cup of pasta water.

6: Once pasta is done, add it to the Alfredo sauce. Gradually add reserved pasta water until desired sauce consistency is achieved.

7: Top with cooked chicken and a sprinkle of parmesan cheese. Enjoy!