Cajun Chicken Alfredo


  • 3 boneless chicken breasts
  • 1/2 cup blackening spice
  • 1 1/2 tablespoon extra virgin olive oil
  • 4 tablespoons minced garlic
  • 1/2 cup white wine
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 box pasta



  • Cover chicken with blackening seasoning and grill it/cook it.
  • Cut cooked chicken into cubes or strips.
  • Meanwhile boil a pot of water and cook pasta of choice to package directions.
  • In a saute pan, over medium heat, all olive oil. Add garlic and saute for just a minute being careful not to burn the garlic.
  • Add chicken and saute for a minute.
  • Add the white wine and de-glaze the pan for a few minutes.
  • Add the heavy cream, increase the heat to simmer and reduce the cream sauce by half.
  • When the cream sauce is to desired consistency, stir in the Parmesan, salt, pepper, and pasta. Adjust salt and pepper to taste.
  • Top pasta with Parmesan cheese and serve.

❤ Kristen Neely


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