Cajun Chicken Fettuccine Alfredo
Tried and true, spicy, creamy pasta and chicken.
- Blackening Spice:
- 2 boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 Tbsp white wine
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1/2 lb cooked fettuccine
- 4-5 green onions, chopped
- Romano cheese, grated, for topping (optional)
- 1 Tbsp Paprika
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground white pepper
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried oregano leaves
- 1/2 tsp black pepper
- 1 tsp sea salt
Preparation time 20mins
Cooking time 40mins
Preheat oven to 350F.
Dredge chicken in blackening spice and place in cast iron skillet over very high heat. Blacken both sides of chicken. (Should take 2 minutes per side.)
Place blackened chicken in skillet in oven for 10 minutes.
Slice cooked chicken on the bias into strips and set aside.
In saute pan or wok over medium heat, heat oil.
Add garlic and lightly caramelize.
Deglaze pan with white wine.
Add heavy cream.
When cream sauce starts to thicken, stir in parmesan and pasta. (Do not rush this step.)
Continue to cook until cream sauce is desired consistency.
Garnish with green onions and Romano if desired.
_Time saver tips: make plenty of blackening spice ahead of time and use just 2 Tbsp instead of making it new each time. Cook pasta while waiting for chicken to cook._