Cajun Chicken Fettuccine Alfredo
Cajun Chicken Fettuccine Alfredo is a perfect meal for date night. The spicy chicken and rich cream sauce makes eating a restaurant quality meal a reality.
Ingredients
4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
1 1/2 Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
1/4 C. dry white wine (or chicken broth)
1 1/2 C. heavy cream (or half-and-half)
1 1/2 C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound fettuccine, cooked
Pinch of ground nutmeg, for garnish
Chopped parsley, for garnish
Directions
For Chicken
- Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
- Preheat oven to 350 degrees F.
- Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.
- .....
- Visit Cajun Chicken Fettuccine Alfredo @ comfortablydomestic.com for complete directions