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Old York Cellars

Cajun Chicken Alfredo

Cajun Chicken Alfredo
Recipe Date:
July 14, 2020
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/4 cup Old York Cellars White Wine (Select your favorite)
  • 4 boneless, skinless chicken breasts
  • 1 cup blackening spice
  • 2 tbsps extra-virgin olive oil
  • 3 tbsps minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 3 cups heavy cream
  • 3/4 cup grated Parmesan
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 lb cooked fettuccine
  • 1/2 cup sliced scallions
Directions

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 Old York Cellars White Wine of your choice. 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.

Cheers & Enjoy with your favorite glass of Old York Cellars Wine!