Cajun-Spiced Alfredo Pasta with Garlic Butter Chicken and Ricotta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6
Calories: ~750 per serving

Ingredients

• 4 boneless, skinless chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• Salt and black pepper, to taste
• 4 cloves garlic, minced
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup ricotta cheese
• 1 lb fettuccine pasta
• ¼ cup reserved pasta water
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Season chicken strips with Cajun seasoning, smoked paprika, salt, and pepper. Cook for 6–8 minutes until golden brown and fully cooked. Remove and set aside.
2. Make the Sauce:
   In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in heavy cream and bring to a simmer. Add Parmesan and ricotta cheese, stirring until smooth and creamy.
3. Cook the Pasta:
   While the sauce simmers, cook fettuccine according to package instructions. Reserve ¼ cup of pasta water, then drain.
4. Combine:
   Add the cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to adjust the sauce’s thickness.
5. Finish:
   Return the chicken to the skillet and mix until heated through and well combined.
6. Serve:
   Garnish with chopped parsley and serve immediately.