Chicken Creamy Fettuccine

Step 1

Take your room temperature chicken breasts and make sure they are patted dry. Place them on a piece of parchment paper and place another piece of parchment paper on top of the chicken breasts. Now, take a meat mallet and pound the chicken breasts until they are thin. Then season the chicken breasts on both sides with Italian seasoning, paprika, crushed red pepper flakes, salt, cracked black pepper, and 1 tbsp cajun seasoning. Set them aside.

Step 2

In a pan, heat up vegetable oil and butter on medium-high heat. Once the butter is melty, drizzle in the sun dried tomato oil. Once the pan is hot, add in the seasoned chicken breasts and let them saute on a medium heat for 5 minutes on each side until browned (DON'T MESS WITH IT). Now, transfer that pan with the chicken into a preheated 350°F oven for about 5 minutes or until fully cooked through.

Step 3

Boil your fettuccine in salted water according to package directions until al dente.

Step 4

Once the chicken is cooked through, remove it from the pan and set the chicken aside to rest. In the SAME pan with the oil (remove some of the oil if necessary) add in onions, garlic, 1 tbsp cajun seasoning, salt (to taste), and cracked black pepper (to taste). Also, add in the sun-dried tomatoes and saute that for about 5 minutes or until translucent and slightly browned.

Step 5

Then, pour in the heavy cream and add about ¾ cup of pasta water into that measuring cup. Swish the pasta water around in the measuring cup to get all the excess heavy cream out of it and then add it into the pan. Give everything a stir and bring the pan to a boil. Once the pan comes to a boil, lower it to a simmer, and let that simmer for about 5 minutes until the sauce thickens up. Add in the pecorino romano and stir it into the sauce. Now, add al dente fettuccine and toss the fettuccine with the sauce. Then, add in the chopped spinach and toss that together for a minute until the spinach wilts.

Step 6

Slice up your chicken into pieces. Add your creamy fettuccine into a bowl and top it with the sliced chicken. Garnish with more grated pecorino romano. Enjoy!