1 lb skinless salmon filets -OR- boneless, skinless chicken thighs
1 + 2 tbsp olive oil
1 tsp Adobo seasoning
1 + 1 tsp Italian seasoning
1 + 1 tsp Cajun seasoning -OR- jerk seasoning (wet or dry)
½ tsp salt
½ tsp black pepper
Half box (8 oz) pasta of choice (Note: fettuccine is pictured)
4 tbsp butter
½ onion, finely chopped
4 garlic cloves, minced
2 cups heavy cream (maybe more)
8 oz hand-shredded parmesan cheese (maybe more)
1) Clean and then season the chicken or salmon, first by drizzling about 1 tbsp of olive oil and rubbing it all over, then seasoning with 1 tsp each of Adobo, Italian, and Cajun or jerk seasoning, plus the salt and pepper.
2) Put a large pot of water to boil. Boil the pasta in salted water according to package instructions for al dente pasta.
3) Heat a large skillet (I used a cast iron) on medium heat. Add 2 tbsp olive oil (maybe more), ensuring that the bottom of the pan is coated. Add the salmon or chicken to the hot pan and cook on both sides. For salmon, 4 minutes on each side. For chicken, 7 minutes on each side.
4) In the skillet you used to cook the salmon or chicken, start on your sauce. On medium heat, add the butter to the pan. Then, add the minced garlic and onion to the pan. Sauté the garlic and onion until it softens and becomes translucent and fragrant.
5) Add the heavy cream, and once it begins to simmer, lower the heat to medium-low. Add 1 tsp of Italian seasoning and 1 tsp of Cajun or jerk seasoning. Once the cream begins to thicken, add the parmesan cheese. Stir until the cheese melts and the sauce is thick enough to coat the back of a spoon.
6) Add the cooked pasta to the sauce and incorporate everything well. Serve with the cooked salmon filets or sliced chicken on top of the pasta.