BEST Cajun Chicken Fettuccini

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

Melissa Jo Real Recipes

BEST Cajun Chicken Fettuccini

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

How To:

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!

BEST Cajun Chicken Fettuccini

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Tips & Tricks:

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

Melissa Jo Real Recipes

BEST Cajun Chicken Fettuccini

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

How To:

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!

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