Cajun Chicken Alfredo
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 tbsps
Garlic (minced)1 cup
White Wine3 cups
Heavy Cream3 cup
Grated Parmesan1 tsp
Sea Salt450 g
Fettuccine (cooked)1 cup
Scallions (sliced)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat
4
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
5
Slice in strips on the bias and set aside
6
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil
7
Add garlic and lightly caramelize
8
Then add the sun-dried tomatoes and the chicken slices
9
Deglaze the pan with the white wine
10
Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half
11
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta
12
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan