Cajun Chicken Alfredo

I think an AARP convention was running through town recently, and they all had a pit stop at the local Freddy's steakburger and custard place that just opened up by me.  I was in there with my family, and there were honestly about five tables full of elderly folks.  

I walked past a table of four old women as I was holding my two-month old, and one of them said, "Oh, my!  Look at that adorable baby!"  I smiled and thanked her.  

Then, one of the piped out, "Is it a boy or a girl?"  

As I look down at her purple outfit and little pink bracelets, I reply, "A girl."  

Another one said, "What is her name?"  

"Scarlet."  

I get this all the time... "OOOH!  Like Scarlet O'Hara."  

"Yes, but I have never seen Gone with the Wind."

All four of them gasped.  "Oh, it is a wonderful movie!"  "A Classic!"  "Scarlet O'Hara is just beautiful."

"Yeah, well, I named her Scarlet because my maiden name is Redd."

One of them, who might need to get hearing aids said, "Oh, like Rhett Butler." 

"Umm... I think my hamburger is ready.  Bye ladies!"

I ate my dinner, and as I was leaving with my husband and three kids, we passed the same table of grandmas.  One said, "Are all of those yours?!"  No lady.  I plucked one from Target, one from ebay, and the other I found in a woven basket in the river.  I was tempted to give a sarcastic response, but I just smiled and nodded and thanked the dear Lord that I look ten years younger than I am.  

Now, a quick word on the actual recipe.  This is one of my new top five favorite recipes ever! My awesome neighbor let my borrow Guy Fieri Food, and it is possible that she may never get the cookbook back.  Sorry, Madison!  :)  I found this recipe in there, tried it, and ate every last bit of it from my plate.  The chicken was so tender, juicy, and flavorful.  The alfredo sauce was fantastic.  I loved it.  Loved it.  Loved it.  Did I mention that I loved it?  I will be making this over and over and over.  And over.

 Cajun Chicken Alfredo
source: Guy Fieri Food

Blackening Spice Rub:
2 T salt
1 T garlic powder
1 T freshly cracked black pepper
2 t ground white pepper
2 t onion powder
2 t cumin
1 t cayenne
3 T paprika

2 chicken breasts
1/4 c blackening rub
1 T olive oil
1 1/2 T minced garlic
2 T dry white wine
1 1/2 c heavy cream
1/2 c chopped sun-dried tomatoes (I omitted these)
1/2 pound fettuccine
1/4 c plus 2 T Parmesan cheese
1/2 t sea salt
1/2 t black pepper
2 T thinly sliced green onion

Preheat the oven to 350.  Prepare a pot of water to a boil.  Preheat a skillet over very high heat.

Place the blackening rub in a Ziplock bag.  Add the two chicken breasts and shake to coat.  Blacken the chicken in the preheated hot skillet- 2 to 3 minutes per side.

Place the chicken breasts to a baking sheet and place in the oven for ten minutes or until the chicken is cooked through (165 degrees).

Meanwhile, heat the olive oil in another skillet over medium-high heat.  Add the garlic and cook for 2 minutes.  Add the wine.  Add the heavy cream, simmer, and cook until it is reduced to about half.  If it is not thickening, you can combine 2 T cream and 2 T corn starch in a small bowl.  Stir it well.  Add it about 1 T at a time.  After each addition, let the mixture come to a simmer to see if it thickens enough.  Once it is a thickness you like, don't add any more of the cornstarch mixture.

Remove the chicken from the oven after it is cooked through.  Slice it very thinly.

Add half of the chicken and the sun-dried tomatoes (if using) to the pasta sauce.

Cook the fettuccine according to package directions.  Drain.

Add 1/4 c parmesan cheese, salt, pepper, and fettuccine to the sauce.  Toss to combine.

Scoop some of the pasta onto plates.  Top with more slices of the chicken.  Sprinkle it with green onions and the remaining Parmesan cheese.

  Be prepared to have your mind blown.

I want it again already.