Cajun Blackened Chicken Alfredo

The first time I had Cajun Chicken Alfredo was at a great little diner not far from my house. OMG!!!! was it delish. I happen to love pasta Alfredo so this was just a beautiful twist on what is a wonderful perfect dish to begin with.
I have to give credit to the inspiration for this version to Guy Fieri from Food Network. His recipe inspired me to create one that works for our family. I would say the same to you. Take it love it and make it your own. We had this with the Cheddar biscuits I have listed on my blog and a cold glass of white wine. It made for a wonderful meal.

Again as always I double this for my growing family of Sasquatches. Enjoy!

Cajun Chicken Alfredo- Serves 4 (whaaaahaaaahaaaahaaaa)
Kosher salt
4 boneless skinless chicken breasts ( you can blacken and cook these whole or cut up into bite size pieces and blacken and cook. If you cut them up you wont have to use the oven to finish cooking them.)
1 Cup of blackening spice (whatever floats your boat. We like Paul Prudhommes blackening seasoning mix. We like all his products. You can't go wrong with Chef Paul.)
Drizzle of olive oil
2 Tbl. olive oil
3 Tbl. chopped garlic
1/2 large onion, thinly sliced (optional)
1/2 cup chopped sun dried tomatoes in oil (optional)
(I don't add this but you can throw in some chopped bell pepper if it suits your taste)
1/4 cup white wine (to deglaze the pan. Don't skip the wine if you can help it. Wine is a great flavor component. If you just can't use it deglaze with a little chicken broth.)
3 Cups heavy cream
3/4 Cup (more to your liking) grated Parmesan cheese (use the good stuff if you can, it is much better than the stuff in the plastic bottle.)
Salt and Pepper to taste
1 pound cooked fettuccine noodles (any noodle you like will work.)

chopped green onions (for garnish. I will be honest, I don't do this often. I don't have to worry about my Sasquatches liking what I cook. They don't need bumped up eye appeal.)



If you are going to cook the chicken breasts whole then turn your oven on to 350 degrees.
Put your pasta water onto boil.
Leaving whole or slice chicken into bite size pieces and coat in blackening seasoning. In cast iron skillet add a little olive oil. Not too much as the chicken wont blacken properly if you put too much. Just enough so that the chicken won't stick. Heat the cast iron skillet up over high heat and then add the chicken. If whole you will cook it till it blackens and then turn (it wont cook through so after it is blackened on both sides you will have to take the pan and put it in the oven for 8-10 minutes to finish cooking the chicken.) When done slice on bias and set aside. If you are cooking the pieces then just cook them till they are dark and remove to a bowl and set aside till later.
Add 2 Tbl. olive oil to a large pot and fry the onion and garlic for a few minutes(you would also add the bell pepper if using at this time.) Then add the sun dried tomatoes and chicken pieces. Deglaze the pan with the wine. Add in the heavy cream and simmer to reduce the cream by 1/4 to 1/2.  When the sauce is the consistency you like add in 1/2-3/4 cup of Parmesan cheese. Season with salt and pepper to taste. When pasta is done drain and add to the pan of sauce and toss together. Add cheese to taste.