Cajun Chicken Fettuccine Alfredo
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse chicken breasts with cold water.
  3. Season chicken with Cajun & Blackening spice as well as salt and pepper.
  4. Heat 1 tbsp. butter in a large skillet over medium heat until melted.
  5. Add chicken and sear for 3 minutes per side.
  6. Add chicken to a baking dish greased with nonstick spray.
  7. Bake chicken for 10 minutes, let cool, then slice into strips.
  8. Add remaining butter to skillet.
  9. Sauté garlic for about 3 minutes.
  10. Prepare fettuccine according to package directions in a large pot.
  11. Add chicken broth and grape tomatoes to skillet stirring to deglaze the pan.
  12. Turn heat to medium-high and bring broth to slight boil.
  13. Add more salt and pepper and red pepper flakes.
  14. Cook for about 5 minutes or until tomatoes are tender, gently pressing on them to squash/release juice into sauce.
  15. Turn down heat to low and stir in heavy whipping cream simmering for 2 minutes.
  16. Turn off heat and stir in cheeses until fully melted.
  17. Drain pasta then toss with sauce and chicken.
  18. Top with parsley.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/cajun-chicken-fettuccine-alfredo/