A delightful twist on a classic Cajun dish, combining tender chicken, succulent shrimp, and a creamy pasta base.
Mix the cayenne, paprika, garlic powder, and onion powder in a small bowl.
Mixing the spices thoroughly ensures an even distribution of flavor.
Cut the chicken into bite-sized pieces and coat with half of the seasoning mix.
Let the chicken sit with the seasoning for a few minutes to absorb the flavors.
Cook the fettuccine according to package instructions. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat a tablespoon of olive oil in a large skillet over medium heat. Sear the chicken until browned and cooked through. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, add another tablespoon of olive oil and sauté the bell pepper and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the cream to the skillet and bring to a gentle simmer. Stir in the parmesan cheese until melted.
Simmering the cream gently prevents it from curdling.
Return the chicken and shrimp to the skillet, stirring to coat in the sauce. Simmer for 3 minutes.
Ensure the shrimp are fully cooked but not overdone.
Toss the cooked fettuccine with the sauce and serve hot.
Serve immediately to enjoy the dish at its best.
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