Cajun Chicken Alfredo
Serves 1
Directions
- 1Drizzle 1 tbsp of olive oil over the chicken, then rub in 4 tbsp of Cajun seasoning. Make sure it's fully coated and looking bronzed.
- 2Drizzle 1 tbsp of olive oil over the chicken, then rub in 4 tbsp of Cajun seasoning. Make sure it's fully coated and looking bronzed.
- 3Drizzle 1 tbsp of olive oil over the chicken, then rub in 4 tbsp of Cajun seasoning. Make sure it's fully coated and looking bronzed.
- 4Boil salted water and cook your fettuccine until just shy of al dente (check the box time, subtract a minute). Reserve a cup of pasta water, then drain and drizzle and toss with olive oil to prevent clumping.
- 5Boil salted water and cook your fettuccine until just shy of al dente (check the box time, subtract a minute). Reserve a cup of pasta water, then drain and drizzle and toss with olive oil to prevent clumping.
- 6Boil salted water and cook your fettuccine until just shy of al dente (check the box time, subtract a minute). Reserve a cup of pasta water, then drain and drizzle and toss with olive oil to prevent clumping.
- 7In a large pan over medium-high heat, add 2 tbsp avocado oil. Once shimmering, add your chicken breasts and sear for 3–4 minutes per side until blackened.
- 8In a large pan over medium-high heat, add 2 tbsp avocado oil. Once shimmering, add your chicken breasts and sear for 3–4 minutes per side until blackened.
- 9In a large pan over medium-high heat, add 2 tbsp avocado oil. Once shimmering, add your chicken breasts and sear for 3–4 minutes per side until blackened.
- 10Reduce the heat to medium-low, toss in 2 tbsp of butter and 4 minced garlic cloves. Let the butter melt and baste the chicken as it finishes cooking. Once fully cooked, remove and set aside.
- 11Reduce the heat to medium-low, toss in 2 tbsp of butter and 4 minced garlic cloves. Let the butter melt and baste the chicken as it finishes cooking. Once fully cooked, remove and set aside.
- 12Reduce the heat to medium-low, toss in 2 tbsp of butter and 4 minced garlic cloves. Let the butter melt and baste the chicken as it finishes cooking. Once fully cooked, remove and set aside.
- 13In the same pan, pour in ¼ cup of cooking wine and let it simmer for a minute to deglaze the pan.
- 14In the same pan, pour in ¼ cup of cooking wine and let it simmer for a minute to deglaze the pan.
- 15In the same pan, pour in ¼ cup of cooking wine and let it simmer for a minute to deglaze the pan.
- 16Melt the remaining butter (6 tablespoons) over medium heat. Add your minced garlic (6 to 8 cloves) and sauté for about 2 minutes.
- 17Melt the remaining butter (6 tablespoons) over medium heat. Add your minced garlic (6 to 8 cloves) and sauté for about 2 minutes.
- 18Melt the remaining butter (6 tablespoons) over medium heat. Add your minced garlic (6 to 8 cloves) and sauté for about 2 minutes.
- 19Add 2 cups of room temperature heavy cream. Stir and bring it to a low simmer, then toss in your parmesan.
- 20Add 2 cups of room temperature heavy cream. Stir and bring it to a low simmer, then toss in your parmesan.
- 21Add 2 cups of room temperature heavy cream. Stir and bring it to a low simmer, then toss in your parmesan.
- 22Simmer for a couple of minutes while stirring until melted and smooth. As needed, loosen it with a bit of that reserved pasta water (I recommend around 1/3 cup) and simmer until your desired consistency is reached.
- 23Simmer for a couple of minutes while stirring until melted and smooth. As needed, loosen it with a bit of that reserved pasta water (I recommend around 1/3 cup) and simmer until your desired consistency is reached.
- 24Simmer for a couple of minutes while stirring until melted and smooth. As needed, loosen it with a bit of that reserved pasta water (I recommend around 1/3 cup) and simmer until your desired consistency is reached.
- 25Add the cooked pasta directly to the sauce and toss to coat.
- 26Add the cooked pasta directly to the sauce and toss to coat.
- 27Add the cooked pasta directly to the sauce and toss to coat.
- 28Slice your rested chicken and lay it on top.
- 29Slice your rested chicken and lay it on top.
- 30Slice your rested chicken and lay it on top.
- 31Sprinkle with fresh parsley and extra parmesan.
- 32Sprinkle with fresh parsley and extra parmesan.
- 33Sprinkle with fresh parsley and extra parmesan.
Ingredients
- 3 null large chicken breasts, flattened
- 3 null large chicken breasts, flattened
- 3 null large chicken breasts, flattened
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 0.75 lbs fettuccine
- 0.75 lbs fettuccine
- 0.75 lbs fettuccine
- 4 tbsp cajun seasoning
- 4 tbsp cajun seasoning
- 4 tbsp cajun seasoning
- 1.5 cups fresh parmesan cheese, grated
- 1.5 cups fresh parmesan cheese, grated
- 1.5 cups fresh parmesan cheese, grated
- 2 cups heavy cream, room temperature
- 2 cups heavy cream, room temperature
- 2 cups heavy cream, room temperature
- 0.25 cup cooking wine
- 0.25 cup cooking wine
- 0.25 cup cooking wine
- null Pasta water
- null Pasta water
- null Pasta water
- 2 tbsp avocado oil
- 2 tbsp avocado oil
- 2 tbsp avocado oil
- 0.5 cup butter
- 0.5 cup butter
- 0.5 cup butter
- 10 null fresh garlic cloves, minced
- 10 null fresh garlic cloves, minced
- 10 null fresh garlic cloves, minced
- 2 tbsp paprika
- 2 tbsp paprika
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tsp Italian seasoning
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp cayenne pepper
- 1 tsp cayenne pepper
- null fresh parsley, chopped
- null fresh parsley, chopped
- null fresh parsley, chopped
Equipment
pangarlic pressknifespatula
Tips
- Let chicken hang out on the counter while you prep to avoid uneven cooking.
- Flatten each chicken breast slightly for even searing.
- Serve with fresh parsley if you’re feeling fancy… or just extra parm if you’re feeling real.