BEST Cajun Chicken Fettuccini

Whenever my kids come home from college I always try to make them something they’ll absolutely love and be excited for! This is one of those dishes! I present to you the BEST Cajun Chicken Fettuccini in this blog post! It’s made extra creamy with the addition of heavy cream and my secret ingredient, cream cheese! Just a half a block goes a long way for extra creamy silky fettuccini! If you’re looking for a real crowd pleaser I am quite sure you’re in the right spot! Let’s MAKE IT!

BEST Cajun Chicken Fettuccini

Melissa Jo

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Ingredients

  

• 4-6 chicken cutlets thin chicken breasts
• 1-2 tbsp. of olive oil
• 1 tbsp. of vegetable oil
• 4 tbsp. of butter
• 1 tsp. Tony’s Creole seasoning
• 1 tsp. Italian seasoning blend
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. smoked paprika
• salt & cracked black pepper to taste
• 5 cloves of chopped garlic
• 1/2 tsp. of crushed red pepper flakes
• 2 cups of heavy cream
• 4 oz. of cream cheese
• 1 lb. of fettuccine
• about 1/2 – 1 cup of pasta water
• 1/2 cup of grated Pecorino Romano cheese
• 2-3 cups of lightly steamed broccoli

Instructions

 

• Season room temperature patted dry chicken cutlets (use all of the seasonings listed but only half of the Tony’s creole…the other half will be used in the sauce)
• Brown chicken in skillet with 2 tbsp. of butter, olive oil, and vegetable oil at medium heat until browned and cooked through about 5-6 minutes each side
• Remove chicken and set aside on plate.
• Boil fettuccine aldente to package direction (salt the water) (once the pasta is nearly done reserve pasta water before draining the pasta)
• Remove about half of the accumulated oil from the pan and add 2 tbsp. of butter, crushed red pepper, and chopped garlic & saute until golden at medium heat. (this only takes about a minute…don’t burn the garlic)
• Lower the heat to a medium or medium low & add the heavy cream and bring to a boil, then promptly lower to a simmer. stir.
• Add the cream cheese and mix into the sauce until it melts. Then, whisk the sauce until creamy.
• Taste the sauce. Add as much salt & pepper that is needed and add the other 1/2 tsp. of Tony’s Creole seasoning. Stir.
• Add the juice that accumulated at the bottom of the plate of chicken into the sauce. Stir.
• Add about 1/2- 1 cup of pasta water into the sauce. Stir. Simmer on low about 5-10 minutes.
• Lower the heat to low. Add the pecorino romano and stir into the sauce.
• Add steamed broccoli (steam until crisp not soft) and the fettuccini into the pan and toss all together.
• Slice the chicken at a diagonal and serve on top of the dish.
• Serve & ENJOY! MAKE IT!

Notes

• Chicken breasts: purchase chicken cutlets, or chicken breasts and butterfly them before you start preparing, cover with plastic wrap and pound them so they are even.

• As with all proteins, make sure your chicken cutlets are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist breaded cutlets.

• When browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5 minutes per side.

• Cookware: You’ll need a skillet with high sides. Here is my favorite and added bonus it goes stovetop to oven: https://amzn.to/3scZEY3

The main seasoning is Tony’s Creole! Here is a link if you can’t find by you: https://amzn.to/3Xiq4XF

Tried this recipe?Let us know how it was!