Cajun Chicken Alfredo
Description
Ingredients
Staples
- 1 tablespoon Kosher Salt for salting the pasta water
- 1 teaspoon Salt
Spices And Herbs
- 1 teaspoon Ground Black Pepper
- 4 tablespoon Cajun Seasoning
Oils And Vinegars
- 2 tablespoon Olive Oil
Dairy And Eggs
- 3 cup Heavy Cream
- 0.75 cup Parmigiano-Reggiano freshly grated
Poultry
- 1.25 pound Boneless Skinless Chicken Breast
Grains And Legumes
- 1 pound Fettuccine
Canned Goods
- 1 cup Marinated Sun-dried Tomatoes drained and roughly chopped
Alcoholic Beverages
- 0.25 cup Dry White Wine
Nutritional
Step by Step Instructions
- 1
Preheat the oven to 350°F.
- 2
Heat a large cast-iron skillet over high heat.
- 3
Dredge the chicken breasts in Cajun seasoning, ensuring they are evenly coated.
- 4
Place the chicken in the hot cast-iron skillet and sear for 2 to 3 minutes per side until blackened.
- 5
Transfer the chicken to a baking sheet and bake in the oven for 10 minutes.
- 6
Bring a large pot of water to a boil. Once boiling, add kosher salt.
- 7
Cook the fettuccine according to the package directions until al dente, then drain and set aside.
- 8
Heat olive oil in a large skillet over medium heat.
- 9
Add minced garlic and sauté for 2 to 3 minutes until lightly browned.
- 10
Stir in the dry white wine, scraping the bottom of the pan to deglaze.
- 11
Pour in the heavy cream and bring to a gentle simmer, cooking until the sauce is reduced by half.
- 12
Remove the chicken from the oven and slice into thin strips on the bias.
- 13
Add the sun-dried tomatoes and sliced chicken to the sauce, stirring to combine.
- 14
Once the sauce reaches the desired consistency, mix in ½ cup of Parmigiano-Reggiano, salt, and black pepper. Stir well.
- 15
Toss the cooked fettuccine with the sauce until evenly coated.
- 16
Serve on large plates and garnish with scallions and the remaining ¼ cup of Parmigiano-Reggiano.
