Ingredients
Scale
- 1 pound fettuccine pasta
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup Cajun seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook the fettuccine pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and diced red bell pepper. Cook until the bell pepper is softened, about 5 minutes.
- Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in the Parmesan cheese and Cajun seasoning. Season with salt and pepper.
- Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened to your liking. If the sauce becomes too thick, add a little of the reserved pasta water until it reaches the desired consistency.
- Add the cooked pasta to the skillet and toss to coat. Garnish with chopped fresh parsley and serve immediately.
Notes
For an extra kick, add a pinch of cayenne pepper. You can also add cooked chicken, shrimp, or sausage to the sauce for a heartier meal. Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Cajun Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg