Cajun Chicken Alfredo

2013-08-24 22.31.33 HDRI have finally found something Adam will eat! Okay that’s a lie; he will eat anything I put in front of him. But he’s used to eating dinner that comes from a freezer bag or is ready in 2 minutes from the microwave. So having a home cooked meal most nights has been an adjustment I’m sure.

As for me, my ego is directly tied to how well my food is received. You could not like me personally, and I’d take that better than if you didn’t like my food. Weird I know. So while Adam has eaten everything I’ve given him, and hasn’t complained about any of it, I was thrilled when I made this dish and he actually ate seconds! Success! Victory! This will certainly be a recipe I keep in my back pocket.

While I love the (almost) one pan nature of this meal – you do have to boil water in another pot, but please humor me – I will say this is a bit more work than I’d like in a typical evening meal. So I think this will be reserved for more special occasions, where I don’t mind extra work or not fitting into my pants the next morning.

I will also say this has the making of a good base recipe, perhaps using some other type of vegetable or a different collection of spices on the chicken. Also I’d say feel free to use normal milk in the sauce if you’re trying to watch your fat intake. Just keep in mind it will be a thinner consistency.

Happy Eating! Enjoy!

Cajun Chicken Alfredo

Courtesy of Comfortably Domestic

Yields 6 Servings

  • 4 small boneless skinless chicken breasts
  • 1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • ¼ C. dry white wine (or chicken broth) – I used just enough to coat the bottom of the pan
  • 1 ½ C. half-and-half
  • 1 ½ C. Italian cheeses, or more (I used the Italian Blend from Trader Joes, which has Asiago, Fontina, and Parmesan, but you could use freshly grated too.)
  • 3 oz. goat cheese, crumbled
  • 1 tsp. kosher salt (or more, to taste)
  • 1/2 tsp. ground black pepper (or more, to taste)
  • 1 pound cooked pasta (I used penne)

Start with the chicken. I had thin sliced chicken breasts on hand, but if you don’t make sure to pound out the breasts with a meat mallet before cooking. Sprinkle both sides of the breasts with Cajun spice – I was very heavy handed with this – and press spices into the meat. Heat 1Tbps of butter and olive oil in a skillet pan over medium high heat, until butter begins to brown. Place chicken in pan and cook on each side until chicken is cooked. Remove from heat and place to the side. Once slightly cooled, cut into strips or bite sized pieces, depending on your preference.

2013-08-24 22.31.15 HDRNext add white wine to pan and whisk to remove the browned Cajun spices off the bottom. Add garlic and tomatoes, and cook until tomatoes are softened, stirring occasionally. Be careful not to burn the garlic. Reduce heat to medium low and add half and half, stirring constantly. Add salt, pepper, and remaining butter, stirring as the butter melts and the sauce simmers. Add the cheeses and continue stirring until all the cheese melts.

(Note: I like to work in batches when working with cheese, so start with ½ cup, stir until combined, then add another ½ cup and continue until the sauce is to your desired cheesiness.)

Remove from heat. Add cooked pasta and chicken. Toss to combine, and then eat! You could add some fresh basil or parsley if it’s on hand. This would be a great dish to serve family style, or simply out of the skillet like we did.


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