JesseEatzCrispy, golden-fried chicken breast served over a bed of al dente pasta tossed in a rich, velvety Cajun cream sauce with peppers and onions.
Season the chicken strips with half of the Cajun seasoning. Set up a breading station with one bowl of beaten egg and another bowl with the flour and cornstarch mixed together.
Dredge the chicken in the flour mixture, then the egg, then back into the flour for a double coating. Set aside.
Boil a large pot of salted water and cook the fettuccine according to package directions until al dente. Drain and set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Fry the chicken strips until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
Don't overcrowd the pan or the temperature will drop and the chicken will get greasy.
In a separate pan, melt butter over medium heat. Sauté the peppers, onions, and garlic until softened, about 5 minutes.
Pour in the heavy cream and the remaining Cajun seasoning. Simmer for 3-4 minutes until slightly thickened.
Stir in the parmesan cheese until melted and smooth. Toss the cooked pasta into the sauce until well coated.
Plate the creamy pasta and top with the crispy fried chicken strips. Garnish with fresh parsley if desired.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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