Cajun Chicken Fettuccine for #ImprovCooking
Welcome to #ImprovCookingChallenge - where for the month of February we are given the ingredients of Tomatoes and Pasta to combine in a recipe of our choosing to share with you. Find our group on Facebook if you're interested in joining in the fun; Nicole from Cookaholic Wife hosts our group!
Tomatoes and pasta!! I mean there are so many different ways you could take that - initially I thought of something in the Caprese flavor family, but then a Cajun chicken pasta made it onto my radar and so here we are!
The spice mix that is used for the chicken in this dish is wonderful - packed with amazing flavors, and not overly salty at all which I've had issues with in some of the cajun seasoning blends I've bought pre-mixed before. I like having the control of what goes in - and any leftover you have is pretty easy to use up in something like Jambalaya, Gumbo, or like I did - just rubbed all over a whole roasted turkey or chicken. Yumm!
This dish is just wonderful - so completely creamy and rich, and that flavorful herb crusted chicken really makes this one. The little pops of sundried tomato add another element of happy to this dish. I had sundried tomatoes that weren't oil packed, and think I would have preferred the oil packed ones, I think they might have a little bit of a stronger flavor profile which would have been extra delicious! Whichever type you have and use though, they are a really great addition to this dish.
See all of our delicious recipes that we're sharing with you today!
Improv Cooking Challenge: February 2021
Tomatoes & Pasta
- Cameroon Chicken & Tomato Stew with CousCous from Pandemonium Noshery
- Cajun Chicken Fettuccine from Making Miracles
- Southwest Pasta Salad from Palatable Pastime
- Baked Feta Tomato Fettuccine from Cookaholic Wife
- Pasta with Roasted Cherry Tomatoes and Pepper Sauce by Magical Ingredients
- TikTok Feta Cheese and Tomato Pasta from Our Good Life
- Mediterranean Chicken and Orzo from A Day in the Life on the Farm
- Indian Style Pink Sauce Pasta from Sneha's Recipe
Cajun Chicken Alfredo
1 lb boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening Spice Rub, recipe follows
2 Tablespoons olive oil, divided use
3 Tablespoons minced garlic, jarred
1/4 cup dry white wine
3 cups heavy cream
3/4 - 1 cup roughly chopped sun-dried tomatoes
1/2 - 3/4 cup grated Parmesan
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper, more to taste
Blackening Spice Rub:
1 Tablespoon granulated garlic
1 Tablespoon black pepper
1/2 Tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
- Preheat the oven to 350 degrees.
- Prepare the seasoning mix by combining all in a small ziploc bag or resealable container. Mix until evenly blended.
- Rub the chicken with a heavy amount of seasoning on both sides (I only used about 2 TBS total, save the extra for another use).
- Heat 1 TBS oil in a large nonstick skillet, and sear the seasoned chicken for about 3 minutes per side, until well browned. Gently move chicken to a baking sheet, and bake in the preheated oven for about 25-30 minutes, or until it reaches 165 degrees internally.
- Bring a large pot of water to a boil, and cook the fettuccine while the chicken bakes. When it reaches al dente, drain the water, and set aside.
- When chicken is almost done, clean out the skillet you used previously and heat remaining oil. Sauté the garlic for about 2 minutes, stirring occasionally. Whisk in the wine followed by the heavy cream. Bring to a simmer. When sauce has reduced by about half and thickened, stir in the seasonings, Parmesan and sundried tomatoes. Taste, adjust seasonings if desired.
- Slice or dice chicken and mix into the sauce, or slice and serve it over the top of the pasta instead if preferred.
- Mix in the pasta and toss gently to coat. Serve and enjoy!
Recipe adapted from Food