Cajun Chicken Fettuccine Alfredo

Yesterday the deHaan's had their first christmas celebration and I just had to make the meal. I started with a deep fried wonton stuffed with sharp cheddar and parmesan cheese. I then made this cajun chicken alfredo. This sauce is so creamy and filled with the best cheeses. The cajun chicken added a nice spice to the pasta. Together it made a great paring and something I will make again and again.

Ingredients:
4 small chicken breasts
1 ½ tbs Cajun blackening spice
2 tbs butter, divided
1 tbs olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine (or chicken broth)
1 1/2 cup heavy cream
1 1/2 cup good quality,grated Italian cheeses (I used a blend of asiago, parmesan, and fontina.)
3 oz. goat cheese, crumbled
1 tsp kosher salt (or more)
1/2 tsp ground black pepper (or more)
1 pound fettuccinie
Chopped parsley and basil 

Chicken:

Preheat oven to 350 degrees.

Pound each chicken breast flat with a mallet between two sheets of plastic wrap. 

Set flattened breasts on a clean plate.

Sprinkle a heavy amount of blackening spice on both sides of each chicken breast and rub into pieces.

Heat 1 tablespoon of the butter and olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes.

Flip chicken and sear the other side until very brown, about another 2 minutes.

Place browned chicken onto a greased baking sheet, and bake for 15 minutes, or until chicken is cooked through and no longer pink inside. (depends on size of chicken)

Remove chicken from the oven and thinly slice. Set aside.

Sauce:

Cook pasta according to package. While pasta is cooking start sauce. 

Using the same skillet, pour in the dry white wine (or chicken broth) into the skillet and whisk to incorporate the seasoning from the chicken, about 2 minutes. Add the garlic and tomatoes to the pan and sauté to soften, about 2 minutes.

Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for about 4 minutes. The cream will reduce slightly.

Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

Remove from heat and add chopped parsley and basil. Pour in pasta and chicken. Stir until everything is combined.

Serve!