This Cajun Chicken Fettuccine Alfredo is one my boyfriend's favs (and mine as well). I mean what's not to like? Pasta? Cream? Cheese? Chicken with just the right amount of kick? Yum. It also makes tons of leftovers!
For this recipe you will need chicken breast, Cajun & Blackening season, garlic, chicken broth, grape tomatoes, butter, heavy whipping cream, salt, pepper, red pepper flakes, Parmesan and goat cheese.
Preheat oven to 400 degrees. Slice chicken breasts in half to thin them out (pound if needed). Rinse with cold water then rub each side with a mixture of Cajun & Blackening season. Season with salt and fresh ground pepper as well.
Add a tablespoon of butter to a large skillet and melt over medium heat. Sauté chicken for three minutes per side. Place chicken in a baking dish sprayed with nonstick cooking spray. Bake for about 10 minutes or until no longer pink on the inside. Allow to cool then slice into strips.
Add two more tablespoons of butter to the skillet and allow to melt. Sauté garlic in melted butter for about 3 minutes. Bring water to boil in a large saucepan and prepare fettuccine according to package directions. Turn heat on skillet to medium-high. Add chicken broth and grape tomatoes stirring to deglaze the pan and pick up any leftover chicken bits. Broth should come to a slight boil. Season with salt, pepper, and red pepper flakes. Push on the tops of the tomatoes to squash/release juice. They should become very tender (about 5 minutes). Turn down heat to low and stir in cream and simmer for a couple more minutes.
Turn off heat and add cheese. Leave skillet on the warm burner to allow cheese to melt and stir until incorporated.
Make sure cheese has fully melted before serving. It should have a thick consistency.
Toss sauce with cooked fettuccine and chicken and serve topped with some parsley! Enjoy!
- 1 lb chicken breasts, sliced in half lengthwise to thin
- 1 tbsp. mixture of Cajun & Blackening season
- 3 tbsp. butter
- 2 garlic cloves, minced
- ½ cup chicken broth
- 1 cup grape tomatoes, halved
- 1½ cups heavy whipping cream
- 1½ cups Parmesan
- 3 oz crumbled Goat cheese
- 1 lb fettuccine
- salt & pepper
- ½ tsp. red pepper flakes
- parsley, garnish
- Preheat oven to 400 degrees.
- Rinse chicken breasts with cold water.
- Season chicken with Cajun & Blackening spice as well as salt and pepper.
- Heat 1 tbsp. butter in a large skillet over medium heat until melted.
- Add chicken and sear for 3 minutes per side.
- Add chicken to a baking dish greased with nonstick spray.
- Bake chicken for 10 minutes, let cool, then slice into strips.
- Add remaining butter to skillet.
- Sauté garlic for about 3 minutes.
- Prepare fettuccine according to package directions in a large pot.
- Add chicken broth and grape tomatoes to skillet stirring to deglaze the pan.
- Turn heat to medium-high and bring broth to slight boil.
- Add more salt and pepper and red pepper flakes.
- Cook for about 5 minutes or until tomatoes are tender, gently pressing on them to squash/release juice into sauce.
- Turn down heat to low and stir in heavy whipping cream simmering for 2 minutes.
- Turn off heat and stir in cheeses until fully melted.
- Drain pasta then toss with sauce and chicken.
- Top with parsley.
Mobidea
I was looking up for info like this, finally I got it, thank you.