Plate of fettuccine pasta with grilled chicken in marinara sauce, garnished with parsley.

Grilled Chicken Fettuccine

Ingredients

  • 2 boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 box of fettuccine noodles

  • 4 Tablespoons of Merman’s Revenge® Cajun Seasoning

  • 3 oz of Cajun Hot Sauce

Infographic with orange icons and blue text showing a recipe's serving size, prep time, cook time, and total time. It indicates 4 servings, 5 minutes prep, 10 minutes cooking, and 15 minutes total.

Flavors Used:

A 5 fluid ounce bottle of Merman's Revenge Cajun Hot Sauce featuring a dark blue label with a colorful Mardi Gras themed crab wearing a mask and feathered headdress.
Bottle of Merman's Revenge Cajun Style Seasoning with a colorful lobster illustration and Mardi Gras purple, green, yellow, and gold decorations on the label.

Preparation Instructions

Prepare the Chicken:

  • Preheat your grill or grill pan to medium-high heat.

  • Rub the chicken breasts Merman’s Revenge® Cajun Seasoning.

  • Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for 5 minutes before slicing it into thin strips.

Cook the Fettuccine:

  • While the chicken is grilling, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Combine the Pasta and Sauce:

  • Add the cooked fettuccine to the Cajun Hot sauce, tossing gently to coat the pasta evenly.

Serve:

  • Divide the creamy fettuccine between plates or bowls.

  • Top each serving with the grilled chicken slices.

  • Garnish with freshly chopped parsley or basil, and sprinkle with extra Parmesan cheese if desired.

Optional Add-Ins:

  • You can add sautéed mushrooms, spinach, or roasted cherry tomatoes to the pasta for more flavor and texture.

  • A drizzle of lemon juice on the chicken adds a bright, fresh note.