Cajun Chicken Alfredo
Recipes Chicken Main Dish Other ethnic food Pasta Quick and Easy
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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