Cajun Chicken Alfredo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 301
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 73
- Sodium
- 256
- Total: 50 min
- Active: 30 min
Ingredients
Four 5-ounce boneless, skinless chicken breasts
1 cup blackened seasoning spice mix
3 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
Kosher salt and freshly ground black pepper
1 pound fettuccine
1/2 cup sliced scallions
1/2 cup diced Roma tomato
Directions
- Bring a large pot of water to a boil.
- Slice the chicken breast into thin strips on the bias.
- Dredge the chicken strips in the blackened seasoning. Heat a large nonstick skillet over very high heat. Add 1 tablespoon oil to the pan, then add the chicken. Blacken by cooking 2 to 3 minutes on the first side without stirring. Flip the chicken pieces to blacken the other side until the chicken is cooked through, about 1 minute. Remove the chicken to a bowl and lower the heat to medium.
- Add the remaining 2 tablespoons oil to the pan. Add the garlic and cook, stirring occasionally, until lightly caramelized. Add the sun-dried tomatoes and cooked chicken.
- Deglaze the pan with white wine. Add the heavy cream, increase the heat to maintain a simmer and reduce the cream sauce by half.
- Meanwhile, generously salt the boiling water. Add the pasta and cook according to the package instructions until al dente.
- When the cream sauce is to the desired consistency, stir in 1/2 cup Parmesan, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Lift the cooked pasta straight from the boiling water into the pan with chicken and sauce. Turn to coat evenly.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions, tomato and the remaining 1/4 cup Parmesan.