Cajun Chicken Alfredo
Cajun Chicken Alfredo

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cajun chicken alfredo. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cajun Chicken Alfredo is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Cajun Chicken Alfredo is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have cajun chicken alfredo using 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Cajun Chicken Alfredo:
  1. Prepare 4 each boneless, skinless chicken breast
  2. Make ready 1 blackening spice
  3. Make ready 2 tbsp extra-virgin olive oil (EVO)
  4. Make ready 3 tbsp minced garlic
  5. Prepare 1 cup chopped marinated sun-dried tomatoes
  6. Take 1/4 cup white cooking wine
  7. Get 3 cup heavy cream
  8. Prepare 3/4 cup grated Parmesan
  9. Make ready 1 tsp sea salt
  10. Take 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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