Cajun Chicken Alfredo

Fettuccine Alfredo…not the healthiest but still one of my fave pastas. I only make this occasionally since it has so much heavy cream in it. None the less, it’s great to indulge every now and then. Adding blackened chicken and sun-dried tomatoes just makes it better! Hope you enjoy this nommy recipe!!

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Chicken Alfredo

4-6 Servings

Ingredients:

• 3 tablespoons olive oil
• 4 (5-ounce) boneless, skinless chicken breasts
• 2 tablespoons blackening/cajun spice
• 3 tablespoons minced garlic
• 1 cup roughly chopped sun-dried tomatoes
• 1/4 cup dry white wine
• 1.5 cups heavy cream
• 3/4 cup Parmigiano Reggiano, grated, divided
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 1 pound cooked linguine (or any desired pasta)
• 1/2 cup sliced scallions (also known as green onions)

Directions:

Place 2 tablespoons of olive oil in a deep skillet/pan and place over medium-high heat. Generously season the chicken breasts in the blackening/cajun spice and place in skillet. Blacken both sides of the chicken by cooking on each side for about 7-8 minutes. Let chicken rest for about 10 minutes and then slice in strips on the bias and set aside.

While waiting for the chicken to cool, in the same pan, over medium heat, add 1 tablespoons of extra-virgin olive oil. Add garlic and lightly brown. Then add the sun-dried tomatoes and the chicken slices.

De-glaze the pan with the white wine. Add the heavy cream and increase the heat to a simmer. Continue to cook until the cream has been reduced to half.

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

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

Enjoy!!

“OK, fettuccine alfredo, time to carbo-load.” – Michael Scott, “The Office”