Temper and flatten the chicken

• Take the chicken out of the fridge and let it sit on the counter while you prep.
• Flatten each breast slightly for even searing.

Season the chicken

• Drizzle the olive oil over the chicken and rub it in.
• Coat the chicken fully with the Cajun seasoning.

Cook the fettuccine

• Boil salted water and cook the fettuccine until just shy of al dente.
• Reserve a cup of pasta water, then drain and toss the pasta with a drizzle of olive oil to prevent clumping.

Sear the chicken

• Heat the avocado oil in a large pan over medium-high heat until shimmering.
• Add the chicken breasts and sear until blackened and cooked through.

Baste with garlic butter

• Reduce the heat to medium-low and add part of the butter with some of the minced garlic.
• Let the butter melt and baste the chicken as it finishes cooking.
• Remove the chicken and set aside to rest.

Deglaze the pan

• Pour the cooking wine into the same pan and let it simmer to deglaze.
• Melt the remaining butter over medium heat, add the rest of the minced garlic and sauté.

Build the Alfredo sauce

• Add the room temperature heavy cream, stir and bring to a low simmer.
• Add the Parmesan and stir until melted and smooth.
• Loosen with reserved pasta water until the desired consistency is reached.

Combine and serve

• Add the cooked pasta directly to the sauce and toss to coat.
• Slice the rested chicken and lay it on top.
• Sprinkle with fresh parsley or extra Parmesan.