Cajun Chicken Alfredo 2
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil3 tbsps
Garlic (minced)1 cup
White Wine (dry)3 cups
Heavy Cream450 g
Fettuccine3 cup
Grated Parmesan1 tsp
Fine Sea Salt1 tbsp
Granulated Garlic1 tbsp
Salt2 tsps
Ground Cumin2 tsps
Granulated Onion1 tsp
Cayenne Pepper1 tsp
Italian Seasoning1 tsp
Paprika1 tsp
Chili PowderDirections:
1
Preheat the oven to 350 degrees F
2
Bring a large pot of salted water to a boil
3
Heat a large cast-iron skillet over very high heat
4
Dredge the chicken breasts in the Blackening Spice Rub
5
Place in the cast-iron skillet
6
Blacken both sides of the chicken, 2 to 3 minutes per side
7
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes
8
Remove from the oven and slice the chicken into strips on the bias
9
In a large skillet over medium heat, heat the olive oil
10
Add the garlic and lightly brown it, 2 to 3 minutes
11
Stir in the wine
12
Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half
13
Add the sun-dried tomatoes and chicken slices
14
Meanwhile, cook the fettuccine al dente, according to the package directions
15
Drain
16
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta
17
To serve, toss the pasta with the cream sauce and serve on large rimmed plates
18
Garnish with the green onions and the remaining 1/4 cup Parmesan
19
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl
20
Store in an airtight container