Cajun Chicken Alfredo
This Cajun Chicken Alfredo combines spicy blackened chicken, sun dried tomatoes, and a rich Parmesan cream sauce over fettuccine for the ultimate restaurant quality meal at home. Perfect for weeknight dinners or special occasions, it’s creamy, bold, and absolutely irresistible.
Ingredients
- 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 or chicken broth
- 3 cups heavy cream
- 3/4 cup grated Parmesan cheese divided
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Instructions
- Prepare the chicken: Preheat oven to 350°F. Coat chicken breasts generously with blackening spice. Heat a cast iron skillet over very high heat, sear chicken until both sides are blackened. Transfer skillet to oven and bake for 10 minutes, or until internal temperature reaches 165°F. Slice chicken into strips and set aside.
- Make the sauce: In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in sun dried tomatoes and sliced chicken. Deglaze with white wine. Pour in heavy cream, increase heat to a simmer, and cook until sauce reduces by half.
- Finish with cheese: Stir in 1/2 cup Parmesan, salt, and pepper. Toss the cooked fettuccine with the sauce until well coated.
- Serve: Nest pasta on plates, spoon sauce and chicken over top, and garnish with scallions and remaining 1/4 cup Parmesan.
Notes
- Substitute chicken broth for white wine if desired.
- Adjust Cajun spice to taste for more or less heat.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of cream.