Recipe by cwise2647
This is from Guy's Big Bite, on Food TV. It comes out great, and is similar to the cajun alfredo at Copeland's restaurant, which is now defunct in our area. I used Tony Chachere's creole seasoning because I had it on hand, and cooked the chicken on the grill. I didn't use a cup of seasoning, just sprinked the chicken with less than a tablespoon, and let it set for about a half hour. I used pinot grigio for the wine. I added a pat of butter to the olive oil, and cut back on the garlic, tomatoes, and cream (personal taste). It came out nicely spiced, not too hot. If your finished dish is not spicy enough, just add a few dashes of tabasco sauce. I dumped the chicken and pasta into the pan, and heated it all together before serving.
Top Review by pinkie
This was good. I actually saw this episode recently, and looked up the exact recipe on foodtv.com. Definitely worth making again. I usually don't have much luck with alfredo sauces, but this was delicious and easy.
- 4 (5 ounce) boneless skinless chicken breasts
- 1 cup blackening seasoning (recommended -- Paul Prudhomme's Chicken)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomato
- 1⁄4 cup white wine
- 3 cups heavy cream
- 3⁄4 cup grated parmesan cheese
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 lb cooked fettuccine
- 1⁄2 cup sliced scallion
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.