Cajun Chicken Alfredo
Description
This is hands down the best Chicken Alfredo EVER! Make it when you want a quick but delicious meal. You, family and guests will love the kick of the Cajun spices, the creamy sauce, sun-dried tomatoes and the tender chicken. If you want it without so much
Ingredients
4 boneless, skinless chicken breasts
1 c. blackening spice
2 T. extra-virgin olive oil
3 T. garlic, minced
1 c. marinated sun-dried tomatoes, roughly chopped
1/4 c. white wine or chicken broth
3 c. heavy cream
3/4 c. grated Parmesan
1 t. sea salt
1 t. black pepper, freshly ground
1 lb. fettuccine, cooked
1/2 c. scallions, sliced
Directions
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Preheat oven to 350 degrees.
Dredge chicken breasts in blackening spice, then place in a cast iron skillet over very high heat. Blacken both sides of chicken, place in the oven for 10 minutes. 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, add sun-dried tomatoes and 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 cream sauce is the right consistency, stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta.
Place pasta on large plates, pour sauce over pasta, garnish with scallions and the remaining 1/4 cup Parmesan.
Serve.
Makes 4 servings