Cajun Chicken Pasta

It was my boyfriend's birthday on Wednesday, so I made him his favorite dinner: Cajun Chicken Pasta. I normally make this with penne and dump a jar of alfredo sauce in and call it a night, but I've gotten to the point where I despise all things canned/jarred, so I figured, what the heck, I'll make my own alfredo!

I dried off the boneless skinless chicken breasts and sprinkled some of Emeril's Bayou Blast Essence on top. I preheated my oven to 350 degrees F and put the chicken on a stoneware pan to bake for 25 minutes. Then I kicked up the heat to 375 and baked another 10 minutes.

Meanwhile I set a pot of water to boil for my fettucine. In a saucepan, I melted 4 T unsalted butter and added 4 T all-purpose flour to make a white roux. Then I added a pint of heavy cream to make a bechamel. Once that was all sorts of lovely and creamy, I added 1 - 1.5 c freshly grated parmesan, and about the same amount of freshly grated locatelli romano. Seasoned with some freshly grated nutmeg (just a pinch really) and some freshly ground black pepper. Absolutely DE-LISH.

Once the water came to a boil, I salted generously, added my pasta, and cooked until al dente.

By then, the chicken was done, so I plated everything up and topped with some more grated parmesan and romano.

Everything was so scrumptious, we barely had any leftovers! The alfredo recipe was the easiest thing I think I've ever made, and by far one of the tastiest.