Garlic-Caper Chicken & Creamy Fettuccine with Roasted Cauliflower

Garlic-Caper Chicken & Creamy Fettuccine

with Roasted Cauliflower

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To make an easy, irresistible topping for seared chicken, a duo of garlic and briny capers is quickly cooked together to bring out their flavors. It’s the perfect accompaniment to fettuccine pasta tossed with creamy, spicy ricotta and roasted cauliflower.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Garlic-Caper Chicken & Creamy Fettuccine with Roasted Cauliflower
Title
time-saving
tips & techniques
Fettuccine
How To: Quickly Halve Cherry Tomatoes
Cherry Tomatoes
Cauliflower
How To: Prep Cauliflower Florets
Garlic
Ricotta Cheese
Capers
How To: Peel Garlic
Heavy Cream
Oregano
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, cream (shaking the bottle before opening), half the grated Grana Padano, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken, skin-side down. Cook 6 to 7 minutes, occasionally pressing down with a spatula, or until the skin is browned and crispy. Flip and cook 6 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the pasta:
4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic-caper topping:
5 Make the garlic-caper topping:

To the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat.

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked pasta, add the halved tomatoes, roasted cauliflower, ricotta mixture, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the remaining grated Grana Padano. Enjoy!

Tips from Home Chefs

Get Plans

Garlic-Caper Chicken & Creamy Fettuccine

Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Grate the Grana Padano on the small side of a box grater. In a bowl, combine the ricotta, cream (shaking the bottle before opening), half the grated Grana Padano, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the cauliflower:
Cook the chicken:
3 Cook the chicken:

While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken, skin-side down. Cook 6 to 7 minutes, occasionally pressing down with a spatula, or until the skin is browned and crispy. Flip and cook 6 to 7 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Make the garlic-caper topping:
5 Make the garlic-caper topping:

To the pan of reserved fond, add a drizzle of olive oil; heat on medium-high until hot. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Turn off the heat.

6 Finish & serve your dish:

To the pot of cooked pasta, add the halved tomatoes, roasted cauliflower, ricotta mixture, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the garlic-caper topping. Garnish with the remaining grated Grana Padano. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6