Cajun Chicken Alfredo

Spice-crusted chicken breasts are blackened in a hot skillet, then paired with fettuccine in a rich Parmesan cream sauce with garlic, sun-dried tomatoes and white wine. Scallions and additional Parmesan add a fresh finish to this hearty pasta dish.

Cajun Chicken Alfredo

Servings: 4
Prep Time: About 20 minutes
Cook Time: About 30 minutes

Ingredients:

• 4 (5-ounce) boneless, skinless chicken breasts
• Blackening spice, as needed (original recipe calls for 1 cup; Paul Prudhomme’s Chicken Magic recommended)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomatoes
• ¼ cup white wine
• 3 cups heavy cream
• ¾ cup grated Parmesan cheese, divided
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound cooked fettuccine
• ½ cup sliced scallions

Instructions:

1. Preheat the oven to 350°F.
2. Dredge the chicken breasts in the blackening spice.
3. Heat a cast-iron skillet over very high heat. Add the chicken and blacken well on both sides.
4. Transfer the skillet to the oven and cook the chicken for about 10 minutes, or until the internal temperature reaches 165°F.
5. Slice the chicken into strips on the bias and set aside.
6. Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook until lightly caramelized.
7. Add the sun-dried tomatoes and sliced chicken.
8. Deglaze the pan with the white wine.
9. Add the heavy cream, bring to a simmer and cook until the cream sauce has reduced by about half.
10. When the sauce reaches the desired consistency, stir in ½ cup Parmesan, salt and pepper.
11. Add the cooked fettuccine and toss until thoroughly coated with the sauce.
12. Arrange the pasta on large rimmed plates and spoon the chicken and sauce over the pasta.
13. Garnish with the scallions and remaining ¼ cup Parmesan.

Blackening Spice Rub:

• 1 tablespoon granulated garlic
• 1 tablespoon freshly cracked black pepper
• ½ tablespoon salt
• 2 teaspoons ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon chili powder

Combine all ingredients thoroughly. Store in an airtight container until ready to use.

Tip: The homemade blackening spice recipe makes considerably less than the 1 cup of seasoning listed in the original chicken ingredients. Rather than increasing it, I would simply use enough of the seasoning to coat the chicken well and save any remaining mixture for another use.

Source: Guy Fieri, Food Network