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Cajun Chicken Alfredo

Submitted by: Kristina_Vanni

Cajun Chicken Alfredo
2010-10-23 Main Dish
5 98

Cajun spices kick up this delectable chicken Alfredo pasta dish.

  • Servings: 4


4 Boneless/skinless Chicken Breast
2 Tbsp Paprika
1 Tbsp Chili Powder
1 Tbsp Granulated Garlic
1 Tbsp Granulated Onion Powder
½ Tbsp Cumin
½ Tbsp Cayenne
½ Tbsp Salt
½ Tbsp Black Pepper, fresh cracked
1 cup Marinated Sun Dried Tomatoes
3 Tbsp Garlic, minced
¼ cup White Wine
3 cups Heavy Cream
½ cup Roma Tomatoes, diced
¾ cup Parmesan Cheese, grated) (½ cup cooking, ¼ cup garnish
½ cup Scallions, diced
1 tsp Sea Salt
1 tsp Black Pepper, freshly cracked
1 lb Fettuccine Noodles, prepared al dente


Combine first eight spices, dredge chicken breasts in spice mix, and place in cast iron skillet with very high heat, blacken both sides of chicken and place in oven at 250 degrees for 10 min, or until internal temperature of chicken reaches 165.

In a sauté pan with medium head lightly caramelize the garlic and deglaze with white wine. Add heavy cream and increase heat to reduce cream sauce.

When cream sauce is to desired consistency, stir in ½ cup Parmesan cheese, sun dried tomatoes, salt, pepper, bias sliced chicken breast, and pasta.

Nest pasta on large rimmed plate, pour remaining sauce over pasta, and garnish with Roma tomatoes, scallions and Parmesan cheese.

Helpful Tips:

Yield: 4 portions Prep time: 30 min Cook time: 20 min