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Blackened Chicken Alfredo

Ingredients

Cajun Seasoning

  • 2 tbsp smoked paprika
  • 2 tbsp granulated garlic
  • 2 tbsp kosher salt
  • 2 tbsp Hungarian hot paprika
  • 1 tbsp onion powder
  • 1 tbsp light brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp celery salt
  • 1 tsp dried oregano

Blackened Chicken Alfredo

  • 4 chicken breasts
  • 1 lb fettuccine noodles
  • 2 tbsp olive oil
  • 3 -4 cloves garlic
  • ½ cup white wine
  • 3 cups heavy cream
  • 1 ¼ cups parmesan cheese, freshly grated
  • ½ tsp salt
  • 1 tsp Cajun Seasoning
  • Green onions or chives to garnish

Instructions

Prep:

  • Preheat oven to 350°
  • Prepare the Cajun Seasoning
  • Heat cast iron skillet on stove top for 3-4 minutes over medium-high heat
  • Put a large pot of water on and bring to a boil
  • Grate 1 ¼ cup parmesan cheese
  • Finely chop the garlic (or use a fine grater or garlic press)
  • Chop green onions or chives for garnish

For the Chicken

  • Coat the chicken breasts with the Cajun Seasoning. Add the oil to the skillet and sear both sides of the chicken. 
  • Place the seared chicken on a baking sheet and place in a preheated oven. Bake for 10-20 minutes, depending on the size of the chicken breasts. The chicken should reach 165° using an instant read thermometer.

For the Pasta

  • Once the water comes to a boil, add the pasta and cook to al dente (slightly under done). It will continue to cook once you add it to the sauce.

For the Alfredo

  • Add the garlic to the skillet and stir for one minute. Pour in the wine to deglaze the pan and stir. Let the wine reduce slightly, then add the heavy cream. Let the heavy cream reduce by about a third, stirring frequently.
  • Add the grated parmesan, stirring constantly until the cheese is completely melted. Add the salt and the Cajun Seasoning and simmer over low heat until it reaches desired consistency.

Assembly

  • Add cooked fettuccine to the alfredo sauce and stir to coat all the pasta with the sauce. Simmer over low heat for a few minutes to allow the pasta to absorb some of the sauce.