Alfredo Sauce with Cajun Chicken

This is really a two part recipe, one is the traditional alfredo sauce and the other is the cajun chicken. We've also made this with spicy shrimp before and it's turned out really well. The chicken is blackened, cajun style, and may be added in separately to the alfredo sauce. The pictures below show the sauce served over angel hair pasta, but it goes just as well over fettucine.

Prep. Time: 15 mins.
Cooking Time: 40 mins.


Ingredients:

Sauce
1 cup Butter
3-4 Garlic Cloves
4 Cups Heavy Cream
1/2 tsp White Pepper
1 Cup Parmesian Cheese
1 1/2 Cups Mozzarella
16 oz. Angel Hair or Fettucine.

Cajun Chicken
1.5 lbs. Chicken Breasts
3 Tbsp Olive Oil
1 Tbsp Paprika
1/2 Tbsp Sea Salt
1 1/2 tsp Cayenne
3/4 tsp White Pepper
3/4 tsp Black Pepper
1/2 tsp Thyme
1/2 tsp Oregano

Directions:

Sauce
Melt the butter in a saucepan over medium heat.

Add the garlic, cream, white pepper and bring the mixture to a simmer, stirring often.

Add the Parmesan and simmer for 8-10 mins.

Add the Mozzarella and cook for 3-5 minutes, until the sauce becomes smooth.

Serve over pasta.

Chicken (optional)
Preheat the oven to 350 F.

Mix the Parika, Sea Salt, Cayenne, White Pepper, Black Pepper, Thyme and Oregano together in a large bowl.

Add in the Olive Oil.

Add the chicken breasts in to the bowl and mix them in the spices until they are thoroughly coated.

Heat 2 Tbsp of Olive Oil in a large frying pan for 5 mins. on high heat.

Place the chicken in the frying pan and cook on each side for 1 min.

Put the chicken in a separate baking dish and place in the oven for 15 mins.

Cut into bite size pieces and serve over the sauce and noodles.