Cajun Chicken Alfredo

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 1/4 cup white wine
  • 3 cups heavy cream
  • 3/4 cup grated Parmesan
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound cooked fettuccine
  • 1/2 cup sliced scallions
Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 389
what does he mean by "reduce the cream sauce by half." ? Looks good item not reviewed by moderator and published
This is the best Alfredo dish you can make at home! It's so simple and easy with a few ingredients. Thank you Guy for this divine dish!!! item not reviewed by moderator and published
I made this dish several times now, and always with success. Recently I was at my local Walmart on the noodle aisle, and a young lady came up to me to inquire if I had really been the person to drop off this dish for a reception that she was attending. I confirmed that it was likely me, and she gave her raving reviews for the dish and offered to pay me to make some for her! I will make this dish again item not reviewed by moderator and published
This was outstanding! I had some leftovers, and they were even better! I wil definitely be making this dish again! item not reviewed by moderator and published
Made this w/Jimmy's favorite garlic bread for a girlfriend, and then her parents in June '05. She was soon my wife & I have little doubt the awesomeness of this meal won her hand and Dad's blessing. It's really that great. Read more at: http://www.foodnetwork.com/recipes/jimmys-favorite-garlic-bread-recipe.html?oc=linkback item not reviewed by moderator and published
I made this last evening and it was delicious. I cut back on the heat just a bit and it was perfect for my family. This is definitely going into my regular dinner rotation. item not reviewed by moderator and published
Does anyone else use the brine from the original recipe??? The recipe he shows on 'Diners, Drive ins and Dives' is different from the one posted here. Does anyone know if it makes much of a difference in the final product, or is it a wasted step? Thanks item not reviewed by moderator and published
This was definitely a hit in my house. It was a last minute dinner at my house with friends. It was easy to make and absolutely delicious. I'm so happy that I found it. Can't wait to make it again. item not reviewed by moderator and published
I made this tonight and it was absolutely delicious I had to stop going back for seconds, thirds, and fourths!! item not reviewed by moderator and published
This is your new "go to" recipe. Not sure why I haven't reviewed it before; been making this for years. So good and so easy. Great flavor. Everyone always loves it. You must try it and it will become a regular in your repertoire. item not reviewed by moderator and published
I only brine when I have enough forethought to do it. It makes it super moist and it does taste better. item not reviewed by moderator and published

This recipe is featured in:

Spring Entertaining Guide