Fettuccine Alfredo is one of those dishes you can only eat once in a while, because it has enough butter and cream and cheese to clog your arteries on the spot. But man, does it ever taste good. But for as good as the standard Alfredo is, the Cajun version is even better if you like spicy food. Actually, it borders on being the food equivalent of crack. I’ve experimented with my own Alfredo sauces, and I just recently attempted a Cajun version….it not only passed my test but my wife's as well, so I hope you’ll give it a shot. You might try washing it down with an amber colored beer or even a light red wine like a Chianti.
1/2 pound fettuccine pasta (or one 9oz. fresh kind like Buitoni)
1/2 stick butter (I don’t mess around; there is nothing like the real thing)
2 Tbsp. olive oil
1 raw jalapeno pepper, thinly sliced (with seeds)
2 Tbsp. all-purpose flour
1/4 cup heavy cream
1/4 cup whole milk
1 wedge Laughing Cow cheese
2-3 chipotle peppers in adobo sauce, finely chopped
1 cup cooked grilled chicken, cut into small chunks (pre-packaged grilled strips are fine)
1/2 cup grated Parmesan cheese
Kosher salt & ground black pepper to taste
Cook pasta according to package directions and set aside. In a large skillet over medium high heat, melt butter and then add olive oil. Add jalapeno and sauté for a minute or so. Add flour and stir for 30 seconds, then whisk in cream, milk, Laughing Cow cheese, and chipotle peppers. Stir until sauce begins to thicken, about 2-3 minutes. If it thickens too fast, add a bit more milk until it reaches your desired consistency, which should be creamy but not runny. Add chicken, Parmesan, salt and pepper, then stir in cooked pasta and warm until heated through. Serves 2-4, depending on size of who you’re feeding and how hungry they are, and the recipe is easy to double.