Cajun Chicken Fettuccine Alfredo

Tried and true, spicy, creamy pasta and chicken.

Photo by Laura B.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

Ingredients

  • 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)

  • Blackening Spice:

  • 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

Directions

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. Add chicken. 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._

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