Cajun chicken Alfredo
Source of Recipe
Restaurateur Guy Fieri's
Recipe Introduction
Prep time: 20 minutes Cook time: 35 minutes Serves 4-6
List of Ingredients
4 boneless, skinless chicken breasts
1 cup blackening spice (such as Paul Prudhomme's)
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 cheese, divided use
1 teaspoon sea salt
1 teaspoon black pepper
1 pound cooked fettuccine
1/2 cup sliced scallionsRecipe
Preheat the oven to 350 degrees.
Dredge the chicken breasts in the blackening spice and place them 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 the internal temperature of chicken reaches 165 degrees. Slice in strips on the bias and set aside.
In a sauté pan over medium heat, add olive oil. Add garlic and lightly caramelize. Add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is at desired consistency, stir in 1/2 cup Parmesan, and the salt, pepper and pasta.
Nest the cooked pasta on large-rimmed plates, pour sauce over pasta and garnish with scallions and the remaining 1/4 cup Parmesan.
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