Cajun Chicken Pasta (Alfredo)
♥♥♥♥♥
Serves
6
4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ 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
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 like a blend of Asiago, Parmesan, and Fontina.) - I used Parmesan from the bottle...LOL)
3 oz. herbed goat cheese, crumbled - I used Feta
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 (I omitted this)
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.
For Chicken:
1. Rinse
chicken breast in cool water, and pat dry.
2. 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.
3. Sprinkle
a heavy amount of blackening spice on both sides of each chicken breast,
pressing to adhere.
4. Preheat
oven to 350 degrees F.
5. Heat 1
Tbs. of the butter, and the olive oil in a large skillet over medium high heat,
until butter begins to brown.
6. 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.
7. Place
browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until
chicken is cooked through and no longer pink inside.
8. 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.
