Cajun Chicken Alfredo


Pinterest, man.

It makes my meal planning so much easier!

I saw a photo for Cajun Chicken Alfredo and immediately knew that it would be happening soon. I didn’t actually bother to follow that recipe, because I already make the simplest and yummiest Alfredo sauce out there and I figure there’s no point in messing with a good thing. So, I just sort of did my own thing and out came this crazy delicious dinner.

I hadn’t planned on photographing it and sharing it here, but once I got started I realized that was a mistake. So, I busted out my iPhone and got to town. Please forgive the not-fab photos.

I just didn’t want you to have to live one more moment without this recipe.

Anyway, this is pretty much a one pan dinner, unless you count the pot for boiling pasta, which I don’t. I only don’t count it because one pan dinners sound better than two pan dinners.

Please forgive me for the following photo:

I know you probably don’t want to look at nose holes on a food blog, but I love her little chipmunk cheeks and her pretty blue eyeball peeking at me. She makes me smile.

The husband loved this dinner. He cleaned his plate.

Do you think that’s the size of his hands in real life? They look sorta big and distorted to me. I’m concerned.

Cajun Chicken Alfredo

Ingredients:

1 pound boneless, skinless chicken breasts
Cajun Seasoning, enough to coat the chicken
16 ounces fettucini
2 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup (1 stick) butter
8 ounces Parmesan cheese, grated
4 ounces Pecorino Romano cheese, grated
salt and pepper, to taste

Directions:

Pound the chicken breasts to an even thickness. Coat the chicken in the Cajun seasoning.
Heat a large oven proof skillet over medium heat and preheat the oven to 350 degrees.
Bring a large pot of water to a boil.
Pour 1 tablespoon of the olive oil into the skillet. Add the chicken breasts and ook for 5 minutes.
Flip the chicken breasts over and cook for 3 more minutes.
Place the skillet in the oven and allow to cook through, about 5 more minutes.
Remove the skillet from the oven and place the chicken on a cutting board to rest.
Add the fettucini to the boiling water and cook until al dente.
While the pasta is boiling, place the skillet back over medium heat and add the remaining tablespoon of olive oil. Stir in the garlic and cook for 1 minute. (You could add in some sun-dried tomatoes here, but my husband would divorce me if I did such a thing.)
Add the heavy cream and butter to the skillet and cook until the butter has melted and it's heated through, stirring often.
While the butter is melting, slice the chicken into bite sized pieces.
Add the cheese to the cream mixture and stir until fully melted and combined.
Drain the pasta and add it to the alfredo sauce. Add in the chicken and toss to coat.
Salt and pepper, to taste.