Cajun Chicken Alfredo Sandwich

Boil a pot of water and cook the fettuccine pasta for about 8-12 minutes. Once cooked, set aside and place in cold water.

Season chicken breasts generously with Cajun seasoning and set aside to allow the seasoning to set in. During that time, cut the baguettes or mini french loaves to resemble boats.

Drizzle a generous amount of olive oil on the cut bread and toast over heat. This step is important to prevent the Alfredo sauce from making the bread soggy.

Grill the seasoned chicken until it's charred on both sides and the internal temperature reads 160°F. Remove the chicken and let it rest in a bowl (it will reach 165°F during resting, resulting in juicy chicken).

Using a skillet, make the Cajun Alfredo sauce by melting the stick of butter. Add the minced garlic cloves, Cajun seasoning, heavy cream, and freshly grated Parmesan cheese. Stir continuously until the sauce is thick and creamy.

Add the cooked fettuccine pasta and grilled chicken into the Alfredo sauce. Mix well. Stuff the mixture into the toasted bread boats and garnish with fresh parsley and extra Parmesan cheese before serving.