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How To Make Cajun Chicken Alfredo Sauce
Food & Drink
Cajun Chicken Alfredo
Four 5-oz boneless, skinless chicken breasts (about 1 1/4 lb)
1/2 cup Blackening Spice Rub (recipe below)
2 tblsp olive oil
3 tblsp minced garlic
1/4 cup dry white wine*
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 lb fettuccine
3/4 cup grated Parmesan cheese
1 tsp fine sea salt
1 tsp freshly ground black pepper
1/4 cup thinly sliced green onion, for garnish
Preheat the oven to 350 F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the chicken breasts in the spice mix. Place in the cast-ir
Transfer the chicken to a baking sheet and place in the oven for 10 minutes or until the internal temperature of the chicken reaches 165 F on an instant read thermometer
Remove from the oven and slice the chicken into strips on the bias
In a large skillet over medium heat, heat the olive oil. Add the garlic and lighly brown it, 2-3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer, and cook until the sauce is reduced by half. Add the sundried tomatoes and chicken slices.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
When the sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the salt, pepper, and pasta.
To serve, toss the pasta with the sauce and serve on a large rimmed plate. Garnish with 1/4 cup green onion and the remaining 1/4 cup Parmesan.**