Chicken Alfredo

Ingredients

1lb skinless chicken breast 

1 16oz. Box linguine pasta

1/4 cups butter

2 cups heavy cream

1-4 clove garlic, minced

1 1/2 cups Parmesan cheese, grated

1/3 cups mozzarella cheese, (optional)

2 tsp Cajun seasoning

2 tsp Italian seasoning

 2 tablespoons extra-virgin olive oil

Directions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions.

2. Season chicken breasts to taste. Warm olive oil over medium-high heat in a large nonstick skillet. Cook chicken until golden brown or until internal temperature reaches 165 degrees F. Remove chicken from pan and cut into 1 inch-thick slices, and place to the side.

3. In the same pan, over medium-low heat, add butter, garlic heavy cream, and parmesan, whisk together until completely blended. Next add cajun season, Italian season and mozzarella cheese, whisk ingredients until well blended.

4. In a separate pan sautee mushrooms, and spinach, then add to alfredo sauce.  Allow ingredients to simmer, stirring occasionally until sauce thickens. Remove sauce from heat and immediately toss with fettuccine noodles. Serve pasta on plate and add about four slices of chicken and enjoy.