Cajun Chicken Alfredo

Well, hey there!

I've missed you guys. I know, I've been gone for awhile. I realized that several posts involve me apologizing for my lack of consistency, and I promised myself I would stop apologizing, because, hey, I'm pretty dang busy...

...but here I go again. Apologizing. And I hope you'll forgive me. Because I couldn't live with myself if I thought I'd upset you guys. The truth is, now that school has started up, I'll be able to post more regularly. Tim was gone for half the summer (literally), so I found myself eating cereal and hot dogs most nights for dinner. I let myself go there for awhile. It wasn't pretty, and I don't recommend it.

This original recipe belongs to Comfortably Domestic, a blog that I am a HUGE fan of. Kirsten is an incredible writer and serves up wonderful dishes. I highly recommend following this blog. She also has a white chocolate buttercream that is to die for. Check it out.

While I'm not a huge cajun fan, I had to try this. I averted from this recipe quite a bit, so if you want the original, please visit their blog. For example, I used feta cheese instead of goat cheese, because they're very similar in consistency, and goat cheese kinda' freaks me out. Don't ask me why. I don't have that answer.

I normally don't cook with white wine, because we don't have it around the house, but I went ahead and reluctantly spent $5 on the finest white wine Walmart had to offer. Honestly, I think it helped. I think the wine is important. I support the use of wine in this recipe.

**This recipe has been approved as a man-friendly dish by the manliest man ever, Tim Wadsworth.**

  • 2 medium boneless skinless chicken breasts
  • Cajun seasoning spice
  • 1 Tbsp. butter
  • 1 Tbsp. cream cheese
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 cup grape tomatoes, halved (optional)
  • ¼ cup white wine (or chicken broth)
  • 1 ½ cup half-and-half
  • 1 ½ cup Parmesan cheese
  • 1/2 cup feta cheese
  • Salt and pepper
  • 1 pound cooked fettuccini

Cook fettuccini according to directions on package.

Drain and rinse with tap water. This gets rid of the extra starchiness that makes the pasta stick together. Make sure it's fully drained again.

For Chicken:

Rinse chicken breast and pat dry. Using a tenderizer, pound each chicken breast flat in a plastic baggie.

As far as cajun seasoning goes, I use McCormick Perfect Pinch Cajun. It's really tasty and affordable.

Generously cover both sides with cajun seasoning, salt and pepper. Preheat oven to 350 degrees F.

Heat 1 Tbs. of the butter and the olive oil in a large skillet over medium high heat, until the butter is melted.

To make sure it's really combined well, use a wooden spoon and stir until completely melted.

Place chicken in the pan.

Cook each side for 3-5 minutes, or until browned.

Place browned chicken onto a rimmed baking sheet and bake for about 20 minutes or until cooked thoroughly.

Remove chicken from the oven and thinly slice against the grain; set aside.

We're going to work on the sauce now. Add a splash of olive oil and re-heat the skillet over medium heat.

Add the white wine or chicken broth into the pan.

Whisk for 2-3 minutes, combining all the "drippings" from the chicken.

Add the garlic and tomatoes (if you're using them) to the pan and continue to whisk for 2-3 minutes or until garlic is slightly browned.

Reduce heat to medium-low and pour the heavy cream into the pan.

Stir constantly for 1 minute.

Add the cream cheese and whisk until combined.

Add salt and pepper to taste. Combine.

Remove from heat. Add the Parmesan cheeses and feta cheese. Stir constantly until all the cheese has melted, and sauce is smooth.

Have fun with this. It's fun to make with your spouse/significant other. Just let him do the stirring.

To check out the original recipe on Comfortably Domestic's site, click here. I'm sure they'd love to have you.

Love and new stuff,

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