Ingredients For the Cajun chicken 1 lb boneless, skinless chicken breast 1 tbsp olive oil 1 tsp smoked paprika 1 tsp Cajun seasoning 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp regular chili powder 1/2 tsp Italian seasoning 1/4 tsp black pepper Salt, to taste   For the Alfredo sauce 12 oz fettuccine pasta 3 tbsp unsalted butter 1 tbsp olive oil 6 garlic cloves, minced 1 tbsp all-purpose flour 1 1/2 cups heavy whipping cream 1 cup whole milk 1 cup freshly grated Parmesan cheese 1/2 tsp Cajun seasoning, or to taste 1/2 tsp Italian seasoning 1/4 tsp black pepper 1-2 tsp lemon juice  Salt, to taste 1 cup reserved pasta water, as needed  For garnish Freshly grated Parmesan cheese Chopped fresh parsley Red pepper flakes, optional   Instructions Slice chicken breasts into even cutlets. Coat with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, black pepper, and salt. Heat a skillet over medium-high heat and cook chicken for 4–6 minutes per side, until golden and cooked through (165°F). Rest for 5 minutes, then slice. Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain. In the same skillet, melt butter with olive oil over medium heat. Sauté garlic for 30–60 seconds until fragrant. Stir in flour and cook for 1 minute. Slowly whisk in heavy cream and milk until smooth. Add Cajun seasoning, Italian seasoning, black pepper, and salt. Simmer gently for 3–5 minutes until slightly thickened. Reduce heat to low and stir in Parmesan until smooth. Turn off the heat and add lemon juice. Adjust seasoning to taste. Toss in fettuccine, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta. Top with sliced Cajun chicken. Garnish with Parmesan, parsley, and red pepper flakes, if desired. Serve immediately! #Recipe #fettuccine #alfredo - @iramsfoodstory