Lighter Cajun Chicken Alfredo Recipes

Steps:

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

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

Steps:

• Place chicken and blackening spice or Cajun spice in a bag and toss to coat.
• In a non-stick pan over medium high heat, cook chicken until blackened on the outside (blackening spice will turn black, Cajun will not, if you are using cajun spice just cook chicken as you normally would) There will be fumes from the blackening spice, you may want to turn on a fan. The chicken is also wonderful done on the BBQ and the fumes are better if outside.
• Remove chicken and slice into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step) and add back into the pan.
• Reduce heat add garlic and sun-dried tomatoes and saute until garlic starts to brown. De-glaze the pan with the wine.
• Add cream, bring to just about a boil and simmer until sauce begins to thicken, coaxing it along by adding the Parmesan.
• Stir in linguine and green onions or chives.

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Steps:

• Bring a large pot of water to a boil.
• Slice the chicken breast into thin strips on the bias.
• Dredge the chicken strips in the blackened seasoning. Heat a large nonstick skillet over very high heat. Add 1 tablespoon oil to the pan, then add the chicken. Blacken by cooking 2 to 3 minutes on the first side without stirring. Flip the chicken pieces to blacken the other side until the chicken is cooked through, about 1 minute. Remove the chicken to a bowl and lower the heat to medium.
• Add the remaining 2 tablespoons oil to the pan. Add the garlic and cook, stirring occasionally, until lightly caramelized. Add the sun-dried tomatoes and cooked chicken.
• Deglaze the pan with white wine. Add the heavy cream, increase the heat to maintain a simmer and reduce the cream sauce by half.
• Meanwhile, generously salt the boiling water. Add the pasta and cook according to the package instructions until al dente.
• When the cream sauce is to the desired consistency, stir in 1/2 cup Parmesan, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
• Lift the cooked pasta straight from the boiling water into the pan with chicken and sauce. Turn to coat evenly.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions, tomato and the remaining 1/4 cup Parmesan.