Cajun Chicken Alfredo 2

Total Time:
45 min
20 min
25 min

4 servings

  • Kosher salt
  • Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
  • Blackening Spice Rub, recipe follows
  • 2 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 3 cups heavy cream
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 1 pound fettuccine
  • 3/4 cup grated Parmesan
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly sliced green onion, for garnish
  • Blackening Spice Rub:
  • 1 tablespoon granulated garlic
  • 1 tablespoon freshly cracked black pepper
  • 1/2 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.

  • Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.

  • Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

  • Remove from the oven and slice the chicken into strips on the bias.

  • In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.

  • Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

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

  • To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Blackening Spice Rub:
  • Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

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