Nickel Allergy Friendly Gluten Free Cajun Chicken Alfredo

Total time45 min

Prep time15 min

Cook time30 min

Nickel Allergy Friendly Gluten Free Cajun Chicken Alfredo

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Ingredients

4 servings

For the Cajun spice blend

1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large), sliced into ½-inch strips
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pasta

12 oz gluten free fettuccine
1 tsp salt

For the Alfredo sauce

2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups freshly grated parmesan cheese
¼ tsp black pepper
¼ tsp salt, or to taste
¼ cup reserved pasta cooking water

For serving

2 tbsp fresh parsley, chopped (optional)
extra parmesan cheese, for serving (optional)

Instructions

1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
2
Place the chicken strips in a large bowl and toss with the Cajun spice blend until every piece is evenly coated.

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