Cajun Fettuccine Alfredo

Ingredients

Pasta

• 8 oz fettuccine

• 3 tablespoons of coarse Kosher salt for pasta water

Cajun Alfredo Sauce 

• 1 cup heavy cream

• ¾ cup freshly grated Parmesan cheese

• 1 teaspoon ancho chile powder

• 1 teaspoon Knorr chicken bouillon powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon lemon pepper

• 1/2 teaspoon Italian seasoning

Garnish

• Chopped parsley for garnish

Directions

1. Cook the pasta:

   • Boil 8 oz fettuccine in generously salted water until al dente (about 8–10 minutes).

   • Reserve about ⅓ cup of pasta water, then drain and set pasta aside.

2. Make the sauce:

   • In a large skillet over medium heat, add 1 cup of heavy cream.

   • Bring it to a gentle simmer (do not boil).

3. Season the cream:

   • Stir in the following:

     • 1 teaspoon ancho chile powder

     • 1 teaspoon Knorr chicken bouillon powder

     • ½ teaspoon garlic powder

     • ½ teaspoon lemon pepper

     • ½ teaspoon Italian seasoning

   • Let the mixture simmer for 2–3 minutes to infuse the flavors.

4. Add the cheese:

   • Lower the heat and stir in ¾ cup Parmesan cheese.

   • Continue stirring until smooth and creamy. If the sauce is too thick, add a small splash of pasta water.

5. Combine pasta and sauce:

   • Toss the cooked fettuccine into the sauce until well coated.

6. Garnish and serve:

   • Top with chopped parsley before serving.

   • Serve with blackened chicken or your preferred protein.