She {hearts} Cajun Chicken Alfredo

Cajun Chicken Alfredo
  • ~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
  1. Cook fettuccini “al-dente” according to package directions, stirring often. Drain, and rinse with hot tap water, to keep pasta from sticking. Drain again.
  2. For Chicken:
  3. Preheat oven to 350 degrees F.
  4. Pound each chicken strip flat with a flat meat mallet, between two sheets of plastic wrap. Set flattened strips on a clean plate.
  5. Sprinkle a heavy amount of blackening spice on both sides of each chicken strips, pressing to adhere.
  6. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
  7. 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.
  8. 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.
  9. Remove chicken from the oven and thinly slice against the grain; set aside.
  10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
  11. 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)
  12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
  13. Reduce heat to medium-low and pour the half-and-half to the pan with the tomato mixture, stirring constantly for 1 minute.
  14. Add the salt, pepper, and the remaining tablespoon of butter.
  15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
  16. 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.
  17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
  18. Toss the pasta and chicken into the sauce with tongs, until well combined.
  19. Turn tossed pasta into a large serving bowl.
  20. Sprinkle with a bit of chopped parsley.
  21. Serve immediately.

 

Modified from this recipe from RecipeFirst.

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megan

Megan once an elementary school teacher, burns up NC highway 64 each week traveling between her hometown and the Triangle area running a bed & breakfast and capturing memories for her amazing photography clients. However her most favorite job is Mommy to Allie Grace. Megan loves being on a boat / near the water, traveling, beach music, cupcakes, all things monogrammed, anything nautical, party planning, antiquing, & organization.

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Megan once an elementary school teacher, burns up NC highway 64 each week traveling between her hometown and the Triangle area running a bed & breakfast and capturing memories for her amazing photography clients. However her most favorite job is Mommy to Allie Grace. Megan loves being on a boat / near the water, traveling, beach music, cupcakes, all things monogrammed, anything nautical, party planning, antiquing, & organization.

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