Recipe courtesy of Guy Fieri
Episode: The Sure Thing
Cajun Chicken Alfredo 2
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Kosher salt
  • Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
  • Blackening Spice Rub, recipe follows
  • 2 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 1/4 cup dry white wine
  • 3 cups heavy cream
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 1 pound fettuccine
  • 3/4 cup grated Parmesan
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly sliced green onion, for garnish
Blackening Spice Rub:
  • 1 tablespoon granulated garlic
  • 1 tablespoon freshly cracked black pepper
  • 1/2 tablespoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder

Directions

Preheat the oven to 350 degrees 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 Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. 

Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. 

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 lightly brown it, 2 to 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 sun-dried tomatoes and chicken slices. 

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. 

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. 

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Blackening Spice Rub:

Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

IDEAS YOU'LL LOVE

Afghani Chicken

Recipe courtesy of Apsara

Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

Recipe courtesy of No Author

Chicken Alfredo Pizza

Recipe courtesy of Patrick and Gina Neely

Mushroom Cajun Chicken

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c