4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
1 ½ Tbs. Cajun blackening spice
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, & Fontina)
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
Chopped parsley, for serving
Instructions
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.
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 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.
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.
Originally Submitted
7/21/2013
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