Cajun Chicken Alfredo

A creamy chicken alfredo with a touch of spice and heat from the Cajun spices.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 827kcal

Author Brandie Skibinski

Ingredients

1 pound fettuccine pasta
2 boneless skinless chicken breasts, sliced in half lengthwise to create 4 thin chicken breasts
3 teaspoons Cajun seasoning (divided use)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular)
1 teaspoon Italian seasoning
1 Tablespoon olive oil (more, as needed)
¼ cup julienned sun-dried tomatoes in oil
2 Tablespoons salted butter
6 garlic cloves, minced
¼ cup white wine (can use low sodium chicken broth)
2 cups heavy cream
2 cups freshly grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil and cook 1 pound fettuccine pasta according to the package instructions. Drain pasta and set aside.
Note: If you are concerned about the pasta sticking together, just drizzle a small bit of olive oil on the pasta and gently toss. Don't use too much or the sauce won't adhere well to the pasta later.
In a small bowl combine 2 teaspoons Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 teaspoon Italian seasoning.
Season both sides of 2 boneless skinless chicken breasts, sliced in half lengthwise to create 4 thin chicken breasts with the seasoning mixture.
Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook until it reaches an internal temperature of 165°F (flipping halfway through cooking.) Add a little more oil as needed.
When cooked, transfer the chicken to a cutting board and let it rest.
In the same skillet, add 1/4 cup julienned sun-dried tomatoes in oil, 2 Tablespoons salted butter and 6 garlic cloves, minced. Cook until the garlic becomes fragrant, about 1 minute.
Deglaze the pan with 1/4 cup white wine (scraping up all those brown bits.) Then stir in 2 cups heavy cream, 2 cups freshly grated Parmesan cheese and 1 teaspoon Cajun seasoning. Cook, stirring, until the sauce thickens (about 2 to 3 minutes).
Add the cooked fettuccine pasta to the sauce and mix until well combined.
Slice the chicken breasts and serve it on top of the pasta. Enjoy!

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition