Cook up a feast for Mardi Gras with Guy Fieri’s delicious cajun chicken alfredo pasta.
The “Mayor of Flavortown” and host of “Tournament of Champions” stopped by “GMA” to share his take on Mardi Gras flavors.
“You know me, I always have to add my own flavor,” Fieri said. “So today, instead of the Mardi Gras classics like jambalaya and gumbo, I’m doing my Cajun chicken alfredo.”
MORE: Make this Mardi Gras muffaletta and other tasty New Orleans staples for Fat TuesdayNot only is this pasta recipe packed with flavor, it’s also simple to make.
Check out the recipe below:
Serves: 4
Ingredients:
4 (5-ounce) boneless, skinless chicken breasts 1 cup blackening spice
2 tablespoons extra-virgin olive oil 3 tablespoons minced garlic
1 cup sliced sun-dried tomatoes, in oil 1/4 cup white wine
3 cups heavy cream
3/4 cup ground Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked penne rigate, al dente
1/2 cup sliced scallions, garnish
1/2 cup diced roma tomato, garnish
Directions:
Preheat the oven to 350 degrees F.
Dredge the chicken breast in the blackening spice and toss to coat well.
In a sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add chicken and blacken – 3-4 minutes on each side until well colored. Remove from pan and finish in oven at 350 degrees for 2-3 minutes. To the pan, add garlic and lightly caramelize. Then add the sun- dried tomatoes. De-glaze 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 has reduced to desired consistency, stir in 1/2 cup Parmesan, salt, pepper and pasta.
Place the pasta on plate, pour sauce over pasta. Slice chicken breast on bias into strips and place on top of pasta. Garnish with scallions, tomato and the remaining 1/4 cup Parmesan.