Jockamo Chicken with Fettuccine in a Smoked Tasso Cream Reduction
Prep time
Cook time
Total time
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Serves: 4
  • Water, for boiling
  • 2 tablespoons table salt
  • 1 pound package fettuccine noodles
  • 4 large skinless boneless chicken breasts
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 tablespoons garlic powder
  • 2 tablespoons freshly ground black pepper
  • 2 cups all-purpose flour
  • 1 stick unsalted butter
  • 2 cups sliced mushrooms
  • I cup canola oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 tablespoon chopped rosemary
  • 2 tablespoons minced garlic
  • 1 serrano chili pepper, seeded and diced small
  • 2 cups diced tasso or smoked ham
  • 1 (12-ounce) bottle quality beer
  • 1 cup heavy whipping cream, plus more if needed
  • ½ lemon
  • ½ cup freshly grated Pecorino Romano cheese
  • ½ cup chopped fresh cilantro
  1. In a large stockpot filled half way with water over high heat, add salt and bring to a rolling boil. Add the pasta and stir to make sure all of the noodles are submerged. Let cook until al dente. Pour the noodles into a colander and run hot water over them to eliminate any starchy residue. Move the pasta to the side for later.
  2. Preheat the oven to 350ºF.
  3. Place the chicken breasts between pieces of wax paper or plastic wrap. On a hard surface, pound the thickest part of the chicken breasts with a kitchen mallet or the back of a heavy pan to a uniform thickness.
  4. Sprinkle both sides of the chicken with Cajun seasoning along with garlic powder and black pepper. Dredge the seasoned chicken pieces in flour with an even coating and place on a platter.
  5. In a large heavy oven-proof skillet over medium heat, melt 1 stick of butter. Add the sliced mushrooms and sauté until browned. Remove the mushrooms to a platter and keep warm.
  6. In the same skillet over medium heat, add the canola oil. Once the oil is hot, add the chicken and sauté until brown on both sides. Move to a paper towel-lined platter to drain.
  7. In the same skillet, pour off all but 1 tablespoon of the oil and add the onions, celery, and bell pepper. Sauté until the onions become translucent, about 5 minutes, and add the rosemary, garlic, Serrano pepper as well as the tasso and cooked mushrooms. Stir the mixture and incorporate all.
  8. Turn the heat to high and pour in half the bottle of beer. Stir the beer into the mixture with a spatula and scrape the bottom of the pan releasing all of the bits stuck to it. Bring to a slow boil and watch as the beer begins to evaporate.
  9. Reduce the heat and bring the pan to a simmer. Add the cream along with a squeeze of lemon and continue sautéing as you slowly reduce the sauce. Once it begins to thicken add the chicken back to the pan and spoon over the sauce. Move the pan to the oven for 20 minutes.
  10. Remove the pan from the oven and cut the chicken breasts into serving size portions keeping them in place in the pan. If the sauce has become too thick, add some more of the cream. Add the fettuccine noodles, spooning over the sauce and stirring to combine the noodles. Sprinkle with grated cheese and return to the oven for another 10 minutes.
  11. For serving, remove the pan from the oven and garnish with the chopped cilantro and serve in the middle of the table with crusty French bread to sop up the cream sauce.
I suggest the meaty boneless chicken breasts you can find at most meat counters — a thick piece of chicken to ensure this recipe doesn’t dry out. Be sure to use fresh rosemary -- it really makes a difference. As well, freshly grated Pecorino Romano is important.
Recipe by Acadiana Table at