Recipes like this is what keeps me motivated to constantly try new one's. It is so flavorful and so creamy and delish, Im drooling thinking about it! I normally don't make my own spice rubs but this one is perfect! Try it! I am also not a huge fan of sundried tomatoes but they were so perfect in this recipe I wouldnt do without it. Thanks Guy Fieri for this one!
Cajun Chicken Alfredo
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (*see recipe below)
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
1/4 cup thinly sliced green onion, for garnish
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 very thin strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. Then add the sun-dried tomatoes and the chicken slices.
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!
*Blackening Spice Rub
2 Tblsp salt
1 Tblsp granulated garlic
1 Tblsp freshly cracked black pepper
2 tsp grouind white pepper
2 tsp onion powder
2 tsp grouind cumin
1 tsp cayenne
3 Tblsp paprika
Combine all ingredients and store tightly in a sealed container in a cool place until needed, for up to 6 months.
