Cajun Chicken Fettuccine Alfredo

Cajun Chicken Fettuccine Alfredo! OH. MY. WORD. It was so so so so so so so good!! Even just the chicken is beyond delicious! we are definitely going to make this again and i doubt grilled chicken will be made any other way at our house any more!
  • 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.)
  • 3 oz. herbed goat cheese, crumbled
  • 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
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