Cajun Chicken Alfredo
This recipe creates a rich Cajun Chicken Alfredo. Chicken breasts are blackened for a spicy crust, then sliced and combined with a creamy sauce featuring sun-dried tomatoes, garlic, and white wine. The sauce and chicken are tossed with fettuccine, resulting in a flavorful and hearty main dish.
Equipment
- 1 Cast-iron skillet
- 1 Saute Pan
- 1 Instant-Read Thermometer For accurate chicken temperature
- 1 Large Pot For cooking fettuccine
- 1 Chef's Knife & Cutting Board
Ingredients
Main
- 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
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Notes
For true blackening, ensure your cast iron skillet is smoking hot before adding the chicken. This creates the signature crust and locks in moisture. Be mindful of ventilation as blackening can produce a lot of smoke. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. For the sauce, don't rush the cream reduction; a slow simmer allows it to thicken properly and deepen in flavor. Taste and adjust seasoning before serving. A touch of fresh lemon juice at the end can brighten the rich sauce, cutting through the richness beautifully.