Fettuccine Alfredo with spicy chicken in a creamy sauce

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Chicken breast sautéed in a Cajun spice blend and sun-dried tomatoes elevates the flavor of creamy Alfredo pasta, making it more savory and filling. Pan-fry the seasoned chicken in a hot skillet until golden brown, then finish cooking in the oven, then slice thinly and top with Alfredo sauce. Serve the pasta with chicken, garnished with additional grated Parmesan and green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 boneless, skinless chicken breasts (140g each)
90 gr. Cajun frying spice mix
2 tbsp. l. olive oil
3 tablespoons of crushed garlic
1 cup coarsely chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 tbsp. grated parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
450 g of cooked fettuccine pasta
0.5 cup thinly sliced green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fettuccine pasta, chicken breasts, Cajun seasoning, sun-dried tomatoes, cream, garlic, white wine, Parmesan cheese, green onions

Cooking the dish according to the recipe:

Preheat oven to 175°C.

Toss the chicken breasts in the spice mixture and place them in a cast iron skillet over high heat. Brown the chicken on both sides and roast for 10 minutes, or until the internal temperature reaches 165°F (74°C). Slice the chicken into diagonal strips and set aside.
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the garlic and sauté gently. Then add the sun-dried tomatoes and chicken pieces. Deglaze the pan with white wine. Add the heavy cream, increase the heat, and reduce the creamy sauce by half.

When the creamy sauce reaches the desired consistency, stir in 1/2 cup of Parmesan, salt, black pepper and pasta.
Divide the pasta among large plates, pour the sauce over it and sprinkle with green onions and the remaining 1/4 cup Parmesan.

Categories:

recipe / Spring dishes / Main courses / Pasta / Bird / Cajun cuisine / Guy Fieri

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