Spicy Creole Chicken & Fettuccine Alfredo

Cook fettuccine according to package directions until al dente. Reserve about 240 ml of pasta water before draining. Set aside.

💡 Tipp: Rinsing pasta can remove starch that helps sauce adhere. It's best to avoid unless specifically called for.

Cut chicken thighs into bite-sized pieces. Toss with Creole seasoning until evenly coated. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

💡 Tipp: Using chicken thighs provides more flavor and moisture compared to breast meat.

Reduce skillet heat to medium. Add butter and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

💡 Tipp: Low and slow is key for garlic to release its flavor without becoming bitter.

Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted and the sauce begins to thicken. Add chopped sun-dried tomatoes, salt, and pepper.

💡 Tipp: Gradually add Parmesan cheese while whisking to ensure a smooth, lump-free sauce.

Return the cooked chicken to the skillet. Add the drained fettuccine and toss to combine with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

💡 Tipp: The starch in the pasta water acts as a natural emulsifier, helping the sauce cling to the pasta.

Stir in fresh parsley. Taste and adjust seasoning with salt and pepper if necessary.

💡 Tipp: Fresh herbs added at the end brighten the flavors of the dish.

Serve immediately, garnished with extra Parmesan cheese if desired.

💡 Tipp: Consider adding a sprinkle of red pepper flakes for an extra layer of heat.