3 Videos | Photo: Cajun Chicken Alfredo Recipe
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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By bigray7910
Newport News, VA
on May 07, 2013
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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.
By shansana
Tomball, TX
on March 31, 2013
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This was so awesome! I watched the video & the results looked soooo good! Plus it was really simple & I had most of the ingredients at home. I was on a budget. But this is awesome. I just went into a food coma. LOL. Its not too spicy, but I do enjoy the cajun kick! To make this recipe perfect FOR ME, all it needed was mushrooms & I wouldve been in heaven. The white wine was the punch for this sauce. I used chardonnay & added some parsley for garnish.
By bankmom
on March 20, 2013
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The reviews do not lie! This was outstanding! If you like a kick then follow the recipe as is. If you like a big kick add more of the blackened seasoning. I made this on a whim and had all the ingredients except enough heavy cream so I substituted half and half... ended up with 1.5 cups of heavy cream and 1.5 cups of half and half. Totally fine. I also did not have a pre-made blackened seasoning on hand so I googled one and made it myself (basil, thyme, white pepper, black pepper, cayenne pepper, garlic powder, onion powder, paprika. This recipe was easy to prepare too. I would recommend dropping your pasta once the chicken comes out of the oven or you risk having overcooked it by the time you need to add it to the sauce. So delicious and definitely going into our rotation. I plan to experiment to attempt to make it a little more heart healthy too.
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