Cajun Chicken Fettuccine Alfredo
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/cajun-chicken-fettuccine-alfredo/
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