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Easy And Delicious Cajun Chicken Alfredo

Updated on August 13, 2012
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lilmrslay
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When Rachael isn't in her studio dyeing yarn (her real job), she's called to her passion for writing, and so here she is : )

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Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves 4

This alfredo is so tasty, and it really doesn't take a lot to bring it together.

I promise you, if you make this once, it will become a 'must have' recipe for all those who taste it.

Ingredients

  • 2 Medium Chicken Breasts
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Chicken Stock
  • 3 Garlic Cloves, Crushed
  • 1 Punnet Cherry Tomatoes, (or 1 Cup Sundried)
  • 1 Teaspoon Salt
  • 1.5 cups Cream
  • Cajun Spice
  • 1.5 Cups Mixed Italian Cheese, i.e. Parmesan, Fontina
  • Fettuccine

Putting It All Together

  1. Warm the oven to 320 degrees F
  2. Take each chicken breast and flatten with a meat mallet or rolling pin. Put your chicken between two pieces of cling film or baking paper to protect.
  3. Set the chicken breasts on a plate and sprinkle generously on each side with the cajun spice. Rub and pat the spice to get it right into the chicken.
  4. Heat the butter and olive oil in a large frying pan on medium heat. Put the chicken in the pan and cook on one side until the chicken is brown/dark brown. Turn the chicken over and do the same on the other side. The chicken should be seared on both sides.
  5. Remove the chicken from the pan and put it into the oven in a baking paper lined dish. Leave it in the oven until the rest of the dish is prepared.
  6. Fill a large saucepan with water and put on high heat to boil. Add the fettuccine when it boils and cook until al dente while you prepare the alfredo cream sauce.
  7. Now add the chicken stock to the frying pan you used to cook the chicken and stir it around for 2-3 minutes to deglaze the pan.
  8. Add the garlic and tomatoes and cook gently until soft and slightly caramalized.
  9. Reduce the heat to low, and add in the cream and the salt.
  10. Simmer the cream mixture until it starts to reduce. Simmer for a further 2-3 minutes.
  11. Remove from the heat and add the cheese blend, stirring it into the cream mixture until th cheese has completely melted and the sauce is smooth.
  12. Take the chicken out of the oven and slice in thin strips
  13. Strain the fettuccine over a colander and then put it back into the saucepan.
  14. Add the chicken and then pour the alfredo sauce over the fettuccine and chicken.
  15. Turn the pasta over to coat it all in the sauce.
  16. Serve!!

Serve with a salad and fresh Italian bread to make this recipe go a bit further, or just to really add to the experience.

Comments

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    • catsimmons profile image

      Catherine Simmons 5 years ago from Mission BC Canada

      mmmmm must save this for later! Love your instructions, very clear :-)

    • prettynutjob30 profile image

      Mary 5 years ago from From the land of Chocolate Chips,and all other things sweet.

      I love anything with noodles and chicken I will have to give this recipe a try looks very yummy voted up and awesome.

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