Cajun Chicken Alfredo
Cajun Chicken Alfredo

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cajun chicken alfredo. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cajun Chicken Alfredo is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Cajun Chicken Alfredo is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook cajun chicken alfredo using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Cajun Chicken Alfredo:
  1. Make ready 4 each boneless, skinless chicken breast
  2. Get 1 blackening spice
  3. Make ready 2 tbsp extra-virgin olive oil (EVO)
  4. Prepare 3 tbsp minced garlic
  5. Prepare 1 cup chopped marinated sun-dried tomatoes
  6. Make ready 1/4 cup white cooking wine
  7. Get 3 cup heavy cream
  8. Make ready 3/4 cup grated Parmesan
  9. Prepare 1 tsp sea salt
  10. Prepare 1 tsp freshly ground black pepper
  11. Get 1 lb cooked fettuccine
  12. Get 1/3 cup sliced scallions
Instructions to make Cajun Chicken Alfredo:
  1. Preheat oven to 350°F
  2. Coat each chicken breast with blackening spice.
  3. Use skilled on high heat: place chicken in skillet and blacken both sides.
  4. Place in oven for 10 - 12 minutes. Ensure internal temperature has reached 165°F - 170°F.
  5. Let chicken rest and then slice into bite size strips.
  6. On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel.
  7. Add sun-dried tomatoes and chicken strips.
  8. Deglaze the pan with white wine.
  9. Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency.
  10. Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta. Note: save 1/4 cup of Parmesan for dish topping.
  11. Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta.
  12. Garnish with stallion and 1/4 cup of Parmesan.

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