- ~1 ¼ lbs. chicken breast tenderlions
- 1 ½ Tbs. Cajun 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
- ¼ C. chicken broth
- 1 ½ C. half-and-half
- 1/3 C. Asiago shredded cheese
- 1 cup shredded Italian cheeses blend
- 1/4 C. goat cheese, crumbled
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 pound cooked fettuccini
- Chopped parsley, for serving
- Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
- For Chicken:
- Preheat oven to 350 degrees F.
- Pound each chicken strip flat with a flat meat mallet, between two sheets of plastic wrap. Set flattened strips on a clean plate.
- Sprinkle a heavy amount of blackening spice on both sides of each chicken strips, pressing to adhere.
- 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 ½ minutes. Work in batches so as not to crowd the pan.
- Place browned chicken strips onto a rimmed baking sheet, and bake for 10-15 minutes, or until chicken is cooked through and no longer pink inside.
- Remove chicken from the oven and thinly slice against the grain; set aside.
- If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
- Pour in the chicken broth into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
- Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
- Reduce heat to medium-low and pour the half-and-half to the pan with the tomato mixture, stirring constantly for 1 minute.
- Add the salt, pepper, and the remaining tablespoon of butter.
- Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
- Remove from heat. Add the cheeses to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
- Pour the fettuccini onto the sauce, and top with the sliced chicken.
- Toss the pasta and chicken into the sauce with tongs, until well combined.
- Turn tossed pasta into a large serving bowl.
- Sprinkle with a bit of chopped parsley.
- Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sheheartsit.com/food-drink/recipes/cajunchickenalfredo/Modified from this recipe from RecipeFirst.
Sorry, comments are closed for this post.