Cook fettuccini according to directions on package.
Drain and rinse with tap water. This gets rid of the extra starchiness that makes the pasta stick together. Make sure it's fully drained again.
Rinse chicken breast and pat dry. Using a tenderizer, pound each chicken breast flat in a plastic baggie.
As far as cajun seasoning goes, I use McCormick Perfect Pinch Cajun. It's really tasty and affordable.
Generously cover both sides with cajun seasoning, salt and pepper. 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 the butter is melted.
To make sure it's really combined well, use a wooden spoon and stir until completely melted.
Cook each side for 3-5 minutes, or until browned.
Place browned chicken onto a rimmed baking sheet and bake for about 20 minutes or until cooked thoroughly.
Remove chicken from the oven and thinly slice against the grain; set aside.
We're going to work on the sauce now. Add a splash of olive oil and re-heat the skillet over medium heat.
Add the white wine or chicken broth into the pan.
Whisk for 2-3 minutes, combining all the drippings from the chicken.
Add the garlic and tomatoes (if you're using them) to the pan and continue to whisk for 2-3 minutes or until garlic is slightly browned.
Reduce heat to medium-low and pour the heavy cream into the pan.
Stir constantly for 1 minute.
Add the cream cheese and whisk until combined.
Add salt and pepper to taste. Combine.
Remove from heat. Add the Parmesan cheeses and feta cheese. Stir constantly until all the cheese has melted, and sauce is smooth.
Originally Submitted
10/28/2013
0 Out of 5 from
0 reviews
You can add this Cajun Chicken Alfredo recipe to your own private DesktopCookbook.
