Cajun Chicken Alfredo

Lightly coat the chicken breasts with about 1 tbsp of olive oil. In a small bowl, combine dried parsley, oregano, chili powder, garlic powder, paprika, and cayenne pepper. Season the chicken on all sides with the spice blend, then season generously with salt.

Heat a large skillet over high heat. Once hot, add the remaining 1 tbsp of olive oil. Carefully lay the seasoned chicken breasts in the pan and sear for 3-4 minutes per side, until a nice crust forms.

Remove the seared chicken from the skillet and place it on a wire rack set over a baking sheet. Finish cooking the chicken in a preheated oven until it reaches an internal temperature of 165°F.

Reduce the heat under the skillet to medium-low. Deglaze the pan with the juice of half a lemon, scraping up any browned bits from the bottom.

Add the butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 30-60 seconds.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to cook out the raw flavor.

Pour in the heavy cream, stirring to combine with the garlic and tomato paste. Bring the sauce to a gentle simmer.

Stir in the reserved pasta water. Reduce the heat to low and add the freshly grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.

Add your cooked al dente spaghetti to the sauce and toss with tongs until every noodle is well-coated.

Allow the cooked chicken to rest for a few minutes before slicing it thinly. Arrange the sliced chicken on top of the pasta. Garnish with fresh parsley if desired, and serve immediately.