Two Extra Steps to spice up your Chicken Alfredo.

Well, I do enjoy regular Chicken Alfredo once in a while, but I definitely prefer this Cajun Chicken Alfredo recipe. The spicy blackend chicken just adds so much more flavor to the dish. The ingredients are mostly the same, you just need more spices and to blacken the chicken, and you are good to go. Always very satisfying to make an Alfredo sauce from scratch.

Enjoy
Linda

Cajun Pasta Alfredo with Blackened Chicken

2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons paprika
2 teaspoons garlic powder
4- 5 ounce chicken breasts
2 tablespoons oil
2 tablespoons Ghee (clarified butter)
8 garlic cloves, chopped
1 cup diced tomatoes
3 cups heavy cream
½ cup parmesan cheese
Salt and pepper to taste
12 ounces pasta of choice

In a bowl mix the 8 spices together and season the chicken breasts all over with the mix.
In a large heavy skillet, heat 2 tablespoons oil over medium high heat.
Once hot, add in the chicken and sear on both sides, turn heat down and cook until chicken is cooked through.
Transfer to a cutting board and slice into strips. Place on plate and set aside. Cook pasta according to package instructions.
Reserve 1 cup pasta water then drain, cover and keep warm.
In a large saucepan over medium heat, add in the ghee, once melted add in the garlic and cook 1 minute until fragrant.
Add in diced tomatoes and cook another 2 minutes. Add in heavy cream, parmesan cheese and season with salt and pepper to taste.
Bring to a simmer and cook for a few minutes. Add in your chicken strips and cooked pasta, toss until combined.
Simmer a couple more minutes. If sauce is a little thick add in some of the reserved pasta water.
Serve with grated parmesan cheese and chopped parsley.