Cajun Chicken Alfredo Pasta
This is a meal that I love to make because it's packed with flavor and can be on the table in no time, making it great for busy weeknights. It’s got that signature creamy texture of Alfredo sauce, paired with Cajun flavors that transform it into next-level comfort food.
Equipment
- Grill, Griddle, or Stovetop
- Spatula
- Medium Pot
- Large skillet
- Wooden Spoon
- instant read thermometer
- Measuring Bowls and Utensils
Ingredients
- 1.5 lbs. chicken breasts boneless
- 2-3 T blackening seasoning I used Spiceology Black Magic rub
- Olive oil as needed
- 3 T minced garlic
- 1 7 oz. jar sun-dried tomatoes, drained & chopped
- ¼ cup white wine
- 3 C heavy cream
- ¾ C shredded parmesan
- 1 lb. spaghetti cooked al dente per package instructions
- ¼ C scallions
- Salt to taste
Instructions
For the Chicken:
- Preheat both griddle burners to medium heat. Meanwhile, trim the chicken breasts of any excess fat, discarding waste & packaging as needed. Next, lightly coat the chicken breast with olive oil to act as a binder. Season the chicken breast liberally with blackening seasoning, ensuring it is well-coated. Repeat this process with the remaining chicken breasts.
- Once the griddle has preheated, add the chicken and cook for 15-20 minutes, flipping it halfway through. Leave one side of the griddle open to allow room for the sauce to cook simultaneously. Once the internal temperature registers 165 degrees, transfer the chicken to a plate and set aside until ready to use. Turn off the burner.
For the Cajun Alfredo Sauce:
- Place a large skillet on the open side of the griddle (or stovetop) with a splash of olive oil. Once the skillet becomes hot, add garlic and cook until fragrant, about 1 minute. Next, add the sundried tomatoes and cook for another minute or so. Deglaze the pan with the white wine, then add the heavy cream and 2 tablespoons of blackening seasoning.
- Bring the mixture to a boil, then lower the heat to 350 degrees and continue cooking until the sauce has reduced and become spoon thick. Add the parmesan cheese and stir until it is melted and well incorporated. Add the spaghetti and toss until the pasta is evenly coated with the Cajun sauce, then turn off the burner.
To Finish:
- Allow the chicken to rest for 5-10 minutes. Using a sharp knife, slice the chicken into slices that are ¼ to ½ inch thick.
- Add the Cajun alfredo pasta to a plate with the carved chicken. Top with scallions, serve, & enjoy!