Chicken Fettuccine Alfredo {Cajun Style}

To be honest, I have never been much of a pasta lover other than spaghetti.... Until THIS dish! Oh my wow! All of the flavors work so well together, combining to make the best meal I have ever made. No lie. The BEST!

My husband is a huge fan of Chicken Alfredo... also super picky... and he agreed this is the best pasta he's ever tasted.

So be warned... you will stuff yourself silly.

We did.

Ingredients

3 small boneless skinless chicken breasts 
Cajun blackening spice (I used Zatarain's)
2 TBS butter (divided)
1 TBS olive oil
1 TBS minced garlic
2 Roma tomatoes (diced)
¼ cup chicken broth
1 ½ cups heavy cream
1 ½ cups Shredded Italian Five Cheese blend
3 oz. crumbled goat cheese
1 tsp. salt
1/2 tsp. ground black pepper
16 ounces Fettuccine noodles (cooked)

Directions

Please remember: Noodles should already be cooked, rinsed in hot water, drained and set aside. Just follow the box directions.

First, pound chicken breasts flat with a meat mallet. Set the breasts on a plate and sprinkle with blackening spice on both sides (don't be too shy with the seasoning, it gives the chicken a great flavor!) Rub the seasoning into the chicken with your fingers to ensure good, even coverage.
Preheat the oven to 350 degrees F.
In a large skillet, heat 1 TBS. of the butter, and add the olive oil, over medium high heat. Once the butter begins to brown, place the chicken in the skillet. Sear on one side, until it is very brown, this should only take a few minutes. Then flip the chicken and do the same on the other side. Place the browned chicken onto a baking sheet and bake for 10 minutes. (set pan aside, just as it is, it will be used again for the sauce!) Make sure the chicken is completely done (no longer pink inside!) Once the chicken is fully cooked, cut into strips or bite sized pieces (your preference.) Set the sliced chicken aside. 

Now on to the sauce! Re-heat the skillet you used to sear the chicken over medium heat. Pour chicken broth into the skillet and whisk all of the brown bits off the bottom of the pan. Next, add in the minced garlic and the tomatoes. Sauté until the tomatoes begin to soften. This should only take about 3-4 minutes. Now turn the heat down to medium low and add in the heavy cream. Stir constantly for 1 minute. Next, add in the salt, pepper, and the other tablespoon of butter. Keep stirring the cream mixture, letting it simmer for about 5 minutes. Remove the pan from the heat, and add in the shredded cheese and goat cheese. Stir the cheeses in until completely melted and the sauce becomes smooth. Now have a little taste of that amazing sauce. You've earned it ;) Once you've finished tasting the sauce and trying not to gobble it all up, pour the fettuccini noodles in with the sauce. Work to coat the noodles well (tongs work well.) Add in the chicken, continue to combine the sauce, noodles and chicken together until everything is well coated with all of that creamy, cheesy goodness. (

** If you are making this for small children, you may want to go ahead and take out some of the pasta and sauce mixture for them, before you add in the spicy chicken.

Original recipe credit: Comfortably Domestic