Cajun Chicken Fettuccine Alfredo
modified from Comfortably Domestic
Ingredients:
Cajun Seasoning
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. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I used a blend of Asiago and Parmesan)
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Directions:
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. dry white wine (or chicken broth)
1 ½ C. heavy cream (or half-and-half)
1 ½ C. good quality, freshly grated Italian cheeses (I used a blend of Asiago and Parmesan)
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Directions:
Chicken-
Rinse chicken breast in cool water, and pat dry. Thinly slice the chicken and sprinkle with Cajun Seasoning and salt.
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 slices in the pan in one layer and cook for about 1 minute per side or until it is completely white with no pink showing.
Remove the chicken from the pan and let it rest until you are ready to add it at the end.
Meanwhile, cook the pasta according to package directions and begin cooking the sauce.
Meanwhile, cook the pasta according to package directions and begin cooking the sauce.
Sauce-
If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
Pour in the dry white wine (or 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 heavy cream 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 pinch of nutmeg, and a bit of chopped parsley.
Serve immediately.
If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
Pour in the dry white wine (or 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 heavy cream 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 pinch of nutmeg, and a bit of chopped parsley.
Serve immediately.
Comments