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Cajun Chicken Fettuccine Alfredo

Cajun Chicken Fettuccine Alfredo

Tiffany
This is a Cajun fettuccine alfredo recipe made with Cajun-spiced chicken strips served over top sautéed garlic, mushrooms, grape tomatoes, and fettuccine pasta with a creamy Cajun sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Italian, Cajun
Servings 6 Servings
Calories 581 kcal

Equipment

Ingredients
  

Chicken

  • 1 pound Boneless Skinless Chicken Breasts
  • 1 tablespoon Cajun Seasoning
  • ½ cup All-Purpose Flour
  • Salt to taste
  • 1 tablespoon Olive Oil

Pasta Sauce

  • 12 ounces Fettuccine
  • 1 tablespoon Butter
  • 8 ounces Sliced Mushrooms
  • ½ cup Grape Tomatoes sliced in half (Can be substituted with cherry tomatoes, which are slightly bigger and sweeter)
  • 1 tablespoon Minced Garlic
  • 2 cup Heavy Whipping Cream
  • 14.5 ounce Can of Chicken Broth about 2 cups
  • ½ cup White Wine - Moscato works great!
  • 1 cup Grated Parmesan Cheese
  • 1 tablespoon Cajun Seasoning
  • ½ teaspoon Salt
  • 1 tablespoon Cornstarch optional
  • 2 tablespoons Water optional

Instructions
 

  • Butterfly chicken breasts. In a shallow dish, combine all-purpose flour and 1 tablespoon Cajun seasoning. Dredge chicken in flour and shake off any excess. Season chicken breast with salt.
  • Heat olive oil in a large pan over medium-high heat. Once the oil is hot, place chicken breasts in pan and cook for 2-4 minutes per side, until no longer pink in the center. Place chicken on cutting board and slice into thin strips.
  • In a large pot of boiling water, cook fettuccine according to package directions for al dente noodles. Place fettuccine in a strainer/colander to drain.
  • While the pasta cooks, melt butter in the same large pan the chicken cooked in. Add mushrooms and cook for 3 minutes, stirring occasionally, scraping up any brown bits left from the chicken. Add tomatoes and cook for an additional 2 minutes. Add minced garlic and cook 30-60 seconds until fragrant.
  • Add white wine, chicken broth, heavy whipping cream, grated Parmesan cheese, 1 tablespoon Cajun seasoning, and salt. Allow to simmer for 5 minutes, stirring occasionally.
  • If it has not thickened, combine 1 tablespoon cornstarch to 2 tablespoons cold water and mix well. Add to the sauce over high heat and stir. The sauce should thicken quickly. Remove from the heat.
  • Add fettuccine to the sauce and stir to coat. Place seasoned chicken strips over the top of pasta.

Nutrition

Calories: 581kcalCarbohydrates: 41gProtein: 36gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 129mgSodium: 1923mgFiber: 3gSugar: 4g