Cajun Chicken Alfredo Dinner Recipe

Looking for a little spice in your dinner recipe tonight?  Guy Fieri’s Cajun Chicken Alfredo is a recipe to die for!  This one is a little bit more complicated, but nothing crazy or out of the ordinary.  I’m a fairly inexperienced cook but I managed it without any problems. You can too.

Dinner Recipe:
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

·         3 cups heavy cream

·         3/4 cup grated Parmesan

·         1 teaspoon sea salt

·         1 teaspoon freshly ground black pepper

·         1 pound cooked fettuccine

·         1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. 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. Slice in strips on the bias and set aside.

In a sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Enjoy some other dinner recipes as well. 

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