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Cajun Chicken Alfredo

 



Boyfriend requested pasta for this weekend so I made my cajun chicken alfredo recipe for him!  He had seconds :)  that means he likes it.  

Ingredients

* 4 (5-ounce) boneless, skinless chicken breasts (I had two chicken breasts that weighed 1.85 lbs)  
* 1 cup blackening spice (I used cajun rib rub seasoning)
* 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
* 1/2 cup sliced scallions
* Sliced cremini mushrooms

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in spice and place in a large oven safe skillet over very high heat. Blacken both sides of the chicken and place in the oven for 15 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a large skillet (I clean out the chicken pan and reuse it) over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes, mushrooms and the chicken slices.  Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.  This takes a while so be patient.  Bake some garlic bread and get a salad ready during this time.

When the cream sauce is to desired consistency, stir in Parmesan, salt, pepper, and pasta.

Pour sauce over pasta, and garnish with scallions and grated parmesan if you have any leftover.  

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