My cute apron was calling my name and it felt like a Cajun cuisine kind of night. To my surprise, I had all the ingredients on hand, so I went for it. My Creole dishes of choice? Cajun Chicken Alfredo & Jambalaya.
The Cajun Chicken Alfredo recipe is not a new one but it took me a little bit to rack my brain on how to make it. After some online recipe research, I was ready. What I do remember from last time is that I had a heavy hand with the cayenne and pepper spices. This recipe is a bit more mild, but feel free to add red pepper flakes or more cayenne to your blackening spice.
3 boneless skinless chicken breasts
1/2 cup of blackening spice (I made my own)
2 tablespoons extra virgin olive oil
3 cloves of minced garlic
8 ounces of roasted cherry tomatoes (sun dried tomatoes work too)
1 pint of heavy cream or half n half
1/4 cup white wine
1/2 cup + 1 tablespoon grated parmesan cheese
salt & pepper to taste
1/3 cup sliced scallions
16 ounces of cooked fettuccine
Dredge the chicken breasts in blackening seasoning. If they are thick, filet them in two and dredge with the seasoning. Place in skillet over medium heat until chicken breasts are fully cooked. Set aside.
Add two tablespoons of olive oil to the skillet and then add the minced garlic and roasted tomatoes. Sauté in the skillet for 2 -3 minutes.
Slice the cooled chicken and add to the skillet. Pour white wine in the pan to deglaze and then add the heavy cream. Increase the heat to a simmer and reduce the cream sauce until you reach your desired consistency.
Once the sauce's consistency is to your liking, add the 1/2 cup of Parmesan cheese, salt and pepper. Mix in the cooked fettuccine pasta, garnish with scallions and the remaining Parmesan.