Step-by-Step Guide to Prepare Super Quick Homemade Cajun Chicken Alfredo

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cajun chicken alfredo. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Cajun Chicken Alfredo is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Cajun Chicken Alfredo is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have cajun chicken alfredo using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cajun Chicken Alfredo:

1. Make ready 4 each boneless, skinless chicken breast
2. Prepare 1 blackening spice
3. Prepare 2 tbsp extra-virgin olive oil (EVO)
4. Take 3 tbsp minced garlic
5. Get 1 cup chopped marinated sun-dried tomatoes
6. Take 1/4 cup white cooking wine
7. Get 3 cup heavy cream
8. Make ready 3/4 cup grated Parmesan
9. Get 1 tsp sea salt
10. Prepare 1 tsp freshly ground black pepper
11. Prepare 1 lb cooked fettuccine
12. Prepare 1/3 cup sliced scallions

Steps to make Cajun Chicken Alfredo:

1. Preheat oven to 350°F
2. Coat each chicken breast with blackening spice.
3. Use skilled on high heat: place chicken in skillet and blacken both sides.
4. Place in oven for 10 - 12 minutes. Ensure internal temperature has reached 165°F - 170°F.
5. Let chicken rest and then slice into bite size strips.
6. On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel.
7. Add sun-dried tomatoes and chicken strips.
8. Deglaze the pan with white wine.
9. Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency.
10. Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta. Note: save 1/4 cup of Parmesan for dish topping.
11. Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta.
12. Garnish with stallion and 1/4 cup of Parmesan.

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