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Blackened Chicken Alfredo Pasta Recipe

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This recipe for Blackened Chicken Alfredo Pasta is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces of pasta (we like linguini)
1 T kosher salt

Chicken:
6 boneless, skinless chicken breasts (beaten to about 1/2 inch thick)
6 T Cajun seasoning (see recipe for homemade Cajun seasoning mix)
6 T olive oil

Alfredo Sauce:
4 T butter
4 cloves garlic, minced
1 1/2 cups heavy cream
2 cups parmesan cheese finely grated
Directions:
Directions:
1. Cook pasta in salted boiling water. Reserve about a 1/2 cup just before you drain the pasta in case you need to thin the alfredo sauce

2. Coat both sides of each chicken breast with Cajun seasoning.

3. In large frying pan, heat olive oil over medium high heat. When the oil is super hot, add the seasoned chicken breasts. Allow to cook for about 5 minutes or until browned. Flip and cook the other side for another 5 minutes. Transfer chicken to plate and loosely tent with foil.

4. Add butter and garlic to pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minuts. Add the heavy cream, stir, and allow to come to simmer. Cook for 5 minutes.

5. While the cream mixture is simmering, slice the chicken into thin strips or small bites.

6. After crease sauce has simmered, remove the pan from the heat and add the finely grated parmesan cheese and cooked, drained pasta. Stir to combine and thin with reserved pasta water if needed.

7. Add the sliced chicken along with any joices that may have accumulated on the plate.
Personal Notes:
Personal Notes:
This recipe is from selfproclaimedfoodie.com

 

 

 

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