Cajun Chicken Alfredo

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This is definitely what I consider a “James Meal” because he enjoys it considerably more than me. Although I love love LOVE blackened chicken, I’m pretty indifferent towards alfredo. I don’t really like the creamy white sauce/pasta combo that much. If you do like both alfredo and blackened chicken though, you will definitely enjoy this recipe. I hope I didn’t sway anyone away from trying it! :) Also, I’ve made this several times, sometimes with the entire 1 1/2 cups of cream and sometimes with half cream and half milk, with the addition of a little cornstarch for thickening. They taste remarkably similar so don’t be afraid to substitute some milk if the amount of cream scares you. :)

Cajun Chicken Alfredo (serves 2)

1 chicken breast, pounded to equal thickness for even cooking
blackened seasoning, enough to liberally cover the chicken breast
1 Tbs olive oil
4 cloves of garlic, minced
1 1/2 cups heavy cream
salt and pepper, to taste
1/2 cup Parmesan cheese
1/4 tsp red pepper flakes
1/4 tsp dried basil, optional
1/2 lb fettuccine, cooked

Season chicken with blackened spice and grill over medium heat until cooked thoroughly. Based on your timing, you may need to keep chicken warm in the oven after it’s grilled.

Meanwhile, in a saucepan heat oil at medium heat. Add minced garlic and cook until fragrant. Add heavy cream and stir until simmering. Slightly reduce heat and cook cream mixture until it’s reduced by half (roughly 15-20 minutes). Add in salt and pepper, cheese, red pepper flakes and basil. Mix in cooked fettuccine and divide into pasta bowls.

Chop chicken into bite sized pieces and place on top of pasta.

Adapted from Guy Fieri

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