Thursday, October 18, 2012
Cajun Chicken Fettuccine Alfredo
This is a dish that I have tried a few different versions of and I have finally found the perfect one! Who doesn't love cajun chicken fettuccine alfredo? You really need to make this the next time you have 8 million calories to spare. This is worthy of your diet cheat day, or just the ultimate comfort meal.
My husband said he did not only like this meal, he loved it. He was ranting and raving about it, calling it restaurant quality, etc. I know that anytime I ask him for requests on what he wants for the week, this will be on it.
My favorite thing about this meal was that the ratio of sauce to pasta is perfect. The sauce just lightly coats the pasta. I hate it when the pasta is trying to swim. The cajun chicken is seasoned with just the right amount of spice. I dare say this is better than the other pasta, who shall not be named, at a chain restaurant that gave me the inspiration for this recipe. I think the main reason it is better is because of the chicken. You get nice thick, juicy, moist pieces of chicken breast and it is so delicious.
Source: Table for Two
1 lb. of Fettuccine
2 tablespoons of Butter
3-4 cloves of Garlic, minced
4 oz. of Cream Cheese, cut into cubes
1 cup of Milk
1 cup of Parmesan Chesse, grated or shaved
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
3-4 Chicken Breast
1/2 tablespoon of Cajun Seasoning, Tony's works great, this is a very rough estimation on how much I used
First, we are going to get the pasta going, cook it according to the package, al dente.
Next, pre-heat your oven to 350.
Now, let's prep the chicken. Get out your chicken breast and cut them into pieces, you want the pieces short and fat not long and skinny, that's the best description I've got, so just go with it. Now sprinkle salt over them and then your cajun seasoning, make sure it gets on all of the sides you want this chicken to be coated in the cajun.
Next, get out a skillet and place it on medium-high heat with the olive oil. When the oil has heated, sear the chicken for about 1-2 minutes on each side, until it has a golden brown color. Sprinkle some more cajun seasoning on it if you feel it has stuck to the pan, or if you just want more spice. Put the chicken in an oven-proof dish or leave it in the skillet, if it is oven-safe, in the oven. Let bake for 15 minutes or until no longer pink.
Now, the alfredo sauce. In a large saucepan heat the butter, when it is melted, add the garlic and let this brown for a minute or two, careful not to burn. Whisk in the cream cheese, while slowly adding the milk. When this mixture has been combined well, stir in the parmesan cheese and let melt. Add the salt and pepper and turn the heat to medium-low and let it bubble, stirring occasionally, until the pasta is finished.
Finally, combine the dish. There are two ways to do this combine the pasta and chicken to the sauce, or combine the pasta and top your dish with chicken, whichever way you choose, just make sure every piece of pasta is coated in this wonderful sauce before serving.
The Barbee Housewife