Cajun Chicken Fettuccine Alfredo
So, I’m usually not a fan of fettuccine, considering how I’m lactose intolerant, but I will make an exception for this recipe every time. K (the husband) agrees, and this is the only Alfredo sauce recipe I will be using from here on out. Seriously, it is sooo good. Huge perk: It reheats oh so well.
Ingredients
4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved – we left them out, but you can definitely add them
¼ C. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. Parmesan Cheese
3 oz. Feta Cheese
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccine
Pinch of ground nutmeg, for serving
Instructions
1
–Chicken–
2
Preheat the oven to 350 degrees F. Pound each of the chicken breasts with a meat mallet. Set flattened chicken aside. Sprinkle each side of the breasts with a good amount of blackening spice. Heat 1 Tbsp. of the butter along with the olive oil in a skillet on medium high heat, just until the butter begins to brown. Place the chicken in the pan. Cook on one side, until it is quite browned; around 3 minutes. Do this to the other side as well. Then put the chicken into a baking dish and bake for 10 more minutes, or until it is no longer pink inside. When the chicken is done, thinly slice into chunks or strips.
3
–Sauce–
4
Heat a pan over medium heat, then add the dry white wine (or chicken broth). Once that is heated add the garlic and tomatoes to the pan and saute to soften and lightly caramelize, stirring often, about 1-2 minutes. Turn the heat down and pour in the heavy cream to the pan, stirring often. Next, add the salt, pepper, and the last Tablespoon of butter. Let the mixture simmer for 3-4 more minutes, being careful to not let it burn. Take the pan off of the heat, adding the cheeses to the sauce, stirring constantly.
5
Put the sauce onto the fettuccine, and top with sliced chicken. Sprinkle with a pinch of nutmeg, if desired. Serve immediately.
Comments