Cajun Chicken Alfredo

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Instead of wasting a cup of blackening, put it into a shaker and it will only take about 1 or 2 tablespoons. Make Emerils Essence recipe for blackening from this site, and replace the two tablespoons of salt with 1 tablespoon more of black pepper. And for 3 cups of cream, you need at least 1 1/2 to 1 3/4 cups of parmigianno reggiano and a stick of unsalted butter. And don't go cheap or it will just be nasty. And for crying out loud, warn people they need a outside vented oven hood or a downdraft range or their entire house will be filled with smoke.

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AWESOME!!!! I've made this a couple of times now. Both times turned out great. Didn't modify this one at all. Even the most picky kids ever liked it (minus the scallions on top and asked for the left overs the next day!

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SO DELICIOUS! I even started making it with the 0 Calorie butter spray instead of oil and with half and half instead of the heavy cream. Cuts a lot of calories and still is absolutely delicious. My family requests this one all the time

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Made this a few times and thought I had done a review. Love the heat!! (Always add more heat just because my husband and I love it! But, then again we put habeneros on just about anything! LOL : Happy cooking to all! :

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My family loved it- but I did make some modifications. I was out of white wine, and substituted beer for a different flavor. I also made a roux with a couple of teaspoons of flour prior to adding the beer. I also add the chicken and spices together in a baggie and coat the meat that way. I have made this by the exact recipe, as well as with the above changes, and we always love it. Great recipe!

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My family loves this recipe and asks for it regularly. I add chopped artichoke hearts and use homemade blackening spice. I have also substituted light cream for the heavy cream with great results. Do not use half and half, that did not stay creamy! It seems like it would be too spicy, but I think the cream really mellows the spice...just perfect.

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Last night I doubled this recipe to make for a party of about 12 and every single person loved it. This was about my 6th time making this dish, but the first time I had ever used the sun dried tomatoes and real parmesan reggiano cheese and this made a huge differance in flavor. I thought it was really good before, but making those two changes took this dish out of bounds. I used Paul Prudhomme's Redfish Blackening which has been working just fine. I don't use an entire cup of it because I don't find it necessary. I've also used just Creole seasoning too. I don't think the dish is spicey as in hot. In fact, I think when I prepare this dish again for my husband and I, I am probably going to add a pinch of red chili flakes for a little kick. This dish is the most flavorful pasta recipe I have ever made. I made a greeen salad and garlic bread on the side. I do plan to make this dish with shrimp.

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loved the blackened spiced chicken

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This recipe was easy and delicious. The sun dried tomatoes gave it the perfect flavor. Make sure not to overcooked the chicken in the oven, do 5 mins in the oven instead of 10.

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we're such huge fans of this recipe. i only make it when i really want to indulge, but the flavors are so well rounded & the richness in the sauce is amazing. for the true alfredo fan - it's a must!