Sunday, May 8, 2011

Mama Sher Bear's Alfredo

I swear my Mom's first solid food as a child was Chicken Alfredo. She has always been a fan of the creamy dish as long as I can remember. I on the other hand have always craved spicy cuisines, so for this Mother's Day special I combined the two and made Cajun Chicken Alfredo. Combined with some garlic bread and a glass of wine, this meal was "yummy scrummy" as Mama Sher Bear would say. Love You Mom!

Cajun Chicken Alfredo


  • 4 (5-ounce) boneless, skinless chicken breasts
  • 1 cup blackening spice 
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 1/4 cup white wine
  • 3 cups heavy cream
  • 3/4 cup grated Parmesan
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound cooked fettuccine
  • 1/2 cup sliced scallions


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, andgarnish with scallions and the remaining 1/4 cup Parmesan.

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