The production process is extremely simple, you just require to adhere to the techniques that we have actually created on this page. The following are the stages of how to prepare Cajun Chicken Fettuccine Alfredo.
Cajun Chicken Fettuccine Alfredo is a perfect meal for date night. The spicy chicken and rich cream sauce makes eating a restaurant quality meal a reality.
Ingredients
4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
1 1/2 Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
2 Tbs. butter, divided
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 C. (1/2 pint) grape tomatoes, halved
1/4 C. dry white wine (or chicken broth)
1 1/2 C. heavy cream (or half-and-half)
1 1/2 C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt (or more, to taste)
1/2 tsp. ground black pepper (or more, to taste)
1 pound fettuccine, cooked
Pinch of ground nutmeg, for garnish
Chopped parsley, for garnish
Directions
For Chicken
- Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
- Preheat oven to 350 degrees F.
- 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 1/2 minutes. Work in batches so as not to crowd the pan.
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