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Hello, hope you are having an incredible day today. Today, we’re going to make a special dish, cajun chicken alfredo. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Cajun Chicken Alfredo is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Cajun Chicken Alfredo is something that I’ve loved my entire life.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cajun chicken alfredo using 12 ingredients and 12 steps. Here is how you can achieve that.
Active ingredients of Cajun Chicken Alfredo:
- Take 4 each boneless, skinless chicken breast
- Prepare 1 blackening spice
- Get 2 tbsp extra-virgin olive oil (EVO)
- Take 3 tbsp minced garlic
- Make ready 1 cup chopped marinated sun-dried tomatoes
- Prepare 1/4 cup white cooking wine
- Make ready 3 cup heavy cream
- Get 3/4 cup grated Parmesan
- Take 1 tsp sea salt
- Prepare 1 tsp freshly ground black pepper
- Make ready 1 lb cooked fettuccine
- Take 1/3 cup sliced scallions
Heat oil in a large Dutch oven over medium. Cajun Chicken Alfredo It doesn't get much easier than this when you've got to get dinner on the table in a hurry and you're craving pasta. For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy.
This Is To Make Cajun Chicken Alfredo:
- Preheat oven to 350°F
- Coat each chicken breast with blackening spice.
- Use skilled on high heat: place chicken in skillet and blacken both sides.
- Place in oven for 10 - 12 minutes. Ensure internal temperature has reached 165°F - 170°F.
- Let chicken rest and then slice into bite size strips.
- On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel.
- Add sun-dried tomatoes and chicken strips.
- Deglaze the pan with white wine.
- Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency.
- Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta. Note: save 1/4 cup of Parmesan for dish topping.
- Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta.
- Garnish with stallion and 1/4 cup of Parmesan.
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top. The cajun spice adds the perfect amount of flavor to the creamy alfredo sauce! All in one pot for an easy meal and easy clean up!
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