Cajun Chicken Alfredo

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  5. 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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