Saturday, 9 November 2013

Cajun Chicken Alfredo

This chicken alfredo recipe is a little different from the norm as it has a Cajun spice rub on the chicken for a extra layer of flavour. In the summer I BBQ the chicken but in the winter I bake the chicken in the oven.I got this recipe from one of my Guy Fieri cookbooks. It calls for one cup of chopped sun-dried tomatoes in the recipe and it is excellent when included but sometimes I don't always have them on hand and the recipe is equally as good. The pictures in this recipe do not include the tomatoes.  I like to serve this rich creamy dish with a salad or steam/sauteed vegetables.


Kosher salt

Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)

Blackening Spice Rub, recipe follows

2 tablespoons olive oil

3 tablespoons minced garlic

1/4 cup dry white wine

3 cups heavy cream

1 Cup roughly chopped sun-dried tomatoes (optional. Good with and without)

1 pound fettuccine

3/4 cup grated Parmesan

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

1/2 cup thinly sliced green onion, for garnish

Blackening Spice Rub:

1 tablespoon granulated garlic

1 tablespoon freshly cracked black pepper

1/2 tablespoon salt

2 teaspoons ground cumin

2 teaspoons granulated onion

1 teaspoon cayenne pepper

1 teaspoon Italian seasoning

1 teaspoon paprika

1/2 teaspoon chili powder


Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove from the oven and slice the chicken into strips on the bias.
In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes if you choose to use them and chicken slices.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the Kosher salt, pepper and pasta.To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Combine spices in a small jar.

Shake shake shake.

Rub spice rub onto the chicken. You will have extra spice rub. Store in jar in a dry space.

BBQ chicken or bake in oven.

Once chicken is cooked through remove from BBQ or oven.

Wrap the plate of chicken with tin foil and set aside. This allows time for the chicken to rest before slicing.
In a large skillet over medium heat, heat the olive oil and add the garlic. Cook for about 2 minutes. Do not burn the garlic

Stir in the wine. 

Pour in the heavy cream.

Bring mixture to a simmer, and cook until sauce is reduced by half.  Add tomatoes if desired. I did not in this photo. 

Slice the chicken and add to the sauce. Stir in the cheese. 

Place in a bowl and top with remaining cheese and fresh cracked black pepper. Garnish with green onions if desired.

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