Woodfired Chicken Fettuccine Alfredo

Boil a pot of water and cook the pasta for about 8-12 minutes. Set aside and place in cold water. Season chicken with Cajun seasoning and set aside to allow seasoning to set in. During that time, cut the bread to look like boats. Drizzle a generous amount of olive oil on the bread and toast over the heat. This is important to keep the Alfredo sauce from getting the bread soggy. Grill chicken until it’s charred on both sides and internal reads 160°F, then rest in a bowl (it will reach 165°F in the resting period and result in juicy chicken). Using a skillet, make the Cajun Alfredo by melting butter, adding garlic, seasoning, cream, and Parmesan. Stir until thick and creamy. Add in fettuccine and chicken, then stuff the bread and garnish with parsley and Parmesan.