4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice
2 Tbs. butter, divided
1 Tbs. olive oil
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
3 oz. herbed goat cheese, crumbled
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 pound cooked fettuccini
Pinch of ground nutmeg, for serving
Chopped parsley, for serving
Instructions
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-
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 ½ minutes. Work in batches so as not
to crowd the pan.
Place browned chicken onto a rimmed baking sheet, and bake for
10 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.
For Sauce-
10. If the skillet looks dry, add a bit more olive oil. Re-heat the
skillet over medium heat.
11. 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)
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 heavy cream 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 grated cheeses, and goat cheese
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 pinch of nutmeg, and a bit of chopped parsley.
21. Serve immediately.
Originally Submitted
1/14/2013
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