Cajun Chicken Alfredo

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Cajun Chicken Alfredo

Rated: 5 stars out of 5Rate itRead users' reviews (254)

RECIPE
COMMENTS & REVIEWS(254)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 20 min
Total:: 50 min

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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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Comments & Reviews

recipe Cajun Chicken Alfredo
Chrissy Cincinnati, OH 11-20-2009
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YUMMILICIOUS!
Rated: 5 stars out of 5

I just made this last night and my hubby and I couldn't stop eating it. We like spicy, so this was right up our alley. ... Great blend of flavors! Thanks Guy!Read more
recipe Cajun Chicken Alfredo
Trisha eugene, OR 11-18-2009
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Delicious!!
Rated: 5 stars out of 5

This is a great recipe! I did make some revisions: left out the sun dried tomatoes, my sister doesn't like spicy food so her... chicken wasn't blackened, so i didnt mix the chicken in with the sauce. It still turned out great! We didn't find it too spicy, so next time I might add some of the cajun seasoning into the sauce as well. This will become a regular in my house! Thanks Guy!Read more
recipe Cajun Chicken Alfredo
Liz Las Vegas, NV 11-02-2009
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Really Loved This!
Rated: 5 stars out of 5

We thorughly loved this recipe and my husband said I could make this once a week and he wouldn't get tired of it. Even... though it had an "intermediate" level attached to the recipe, I felt it was one of the easiest recipe I have tried. I love Guy and he's one of my favorite chefs and I want to thank him for making me look like a great cook!!!!! Liz Las Vegas 11-01-09Read more
recipe Cajun Chicken Alfredo
CHERI Monroe, WA 10-30-2009
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Don't overcook chicken!
Rated: 5 stars out of 5

We thought this dish was really good. However, the next time I make this dish, I will not put the cooked chicken into the... sauce while it's reducing. When I took the chicken out of the oven, it was perfectly cooked and very tender. I followed the instructions to put it in the pan with the sauce while it reduced and the chicken came out really tough. Very disappointing! So either add the chicken to the sauce after it has reduced or place the chicken on top of the pasta on your plate. I think this would work with blackened shrimp, too.Read more
recipe Cajun Chicken Alfredo
MELISSA CARPENTERSVILLE, IL 10-28-2009
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EXCELLENT - HUBBY LOVED IT TOO!
Rated: 5 stars out of 5

This was the 1st recipe I ever tried from Guy. This was very good - restuarant quality, and easy. I have my own recipe for... blackening spice - worked great! We blackened the chicken in a cast iron pan on the grill outside, eliminating any smoke issues. Brought the pan in, transferred chicken to baking dish and into oven while making sauce the same cast iron pan. Deglazing with the wine worked perfect. I forgot to add the S&P at the end, so we just added it at the table - which was fine. Sauce had a kick, but wasn't too spicy, just tasty. Using fresh grated good quality parmesan (or Parmeganno Reggiano) is a must! I'll definitely make again. Excellent comfort food for the winter. Always looking for something different to do with chicken! Thanks Guy :)Read more
recipe Cajun Chicken Alfredo
Jessica Patchogue, NY 10-28-2009
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Excellent taste but had some trouble??
Rated: 5 stars out of 5

I made my own blackening spice from one of my beloved Cooks Illustrated magazines. The chicken smoked a ton so I had my... husband stand by our smoke alarm with a dish towel the 2nd time I made this. When I added the chicken to the sauce all the delicious blackened crust came off into it. It still tasted great. I will make this again because it was a really different twist on boring alfredo... and the spicy taste is great!!! I omitted the heavy cream to avoid cardiac arrest. I used fat-free half and half and it was great!!http://www.foodnetwork.com/recipes/cajun-chicken-alfredo-recipe/reviews/index.html#stars4Read more