Cajun Chicken Alfredo by Guy Fieri – Diners, Drive Ins, and Dives

Cajun Chicken Alfredo from Johnny Garlic by Guy Fieri

Kolbe flank steak so here at Johnny garlic’s there’s a lot of fantastic items but one of the items that started the entire menu off was one that I cooked in college it’s called cajun chicken alfredo played enough cajun chicken alfredo and there’s your cajun chicken alfredo they’re for you I love the sun-dried tomatoes on the blackened chicken it’s spicy but not too spicy they lead us through it this guy right here my compadre my colostomy Ostrom and give us a little rundown blackening spice that’s the key to it salt pepper onion powder garlic powder cumin Italian seasoning chili cayenne pepper paprika the Fabrique it really adds that great color to it so you make the blackening spice you get this together and now onto the chicken breast I’m gonna cube up my chicken breasts and we’ll coat it okay one of the keys to making really super flavorful chicken or pork is brining it red onion kosher salt a little bit of white wine brown sugar fresh garlic cumin rosemary red chili flake time and of course fresh cracked pepper add a gallon of water Brian simmered for 30 minutes add some ice you don’t want to put any type of warm brine on the cold chicken let this brine for 24 hours and they’ll be ready to make the cajun chicken alfredo now just to give you guys a little rundown about how this started I was in a culinary class at the University of Nevada Las Vegas and the theme for our class was a Cajun theme and so I came up with all these different recipes and I thought you know I love Cajun food and being Italian I think see a little bit of the Cajun a little bit of the Italian so make an alfredo sauce and give it some Cajun influence and that’s how the cajun chicken alfredo was started so a liberal amount of the seasoning on under the chicken yeah we want complete coverage on it you know if we just put it on the outside that we’re really not getting the interior of it and it’s just a crust and that’s all on the end we want big flavor absolutely want a huge flavor little olive oil add my chicken so you get it in there let it setup so builds a cross all the way around the jam salutely with that crush building up right there now what’s happening right there where it’s becoming black is that’s not burning that’s blackening the spices that’s where this term of blackening comes from so we’re gonna get some great texture I have my darling and it’s just gonna hit the pan hit that hot oil and just go for it just maybe fifteen seconds and then he’s gonna be ready to add the cream to it look at that beautiful color that’s coming out from all the from all that paprika in the cayenne and the chili I put my fettuccine into my salted pasta water start that cooking this is a real critical step of adding the sun-dried tomato at the right time because if we add it too early it starts to bleed out makes the sauce pink have a little butter to it that’s gonna help us tighten the sauce up a bit this reduces the pastas cooked fresh ready to go and you’ll toss the two together with a little Parmesan cheese we give this a quick toss there’s mad skillz on that guy okay look at that we’re ready to plate real key right here is grabbing all that pasta nothing that pasta and then putting all the beautiful pieces of chicken sun-dried tomatoes garlic right over the top finish it with the bleep won’t touch Barbra Jean cheese don’t burn yourself thank you seeing the show you get the tender pasta the creamy sauce a little bite of that Cajun blackening spice the coating on the chicken a little bit of the crust on the chicken a touch of some parmesan not super complicated not overly processed just right down to the core basics of how it’s supposed to be done in the pasta being al dente Xstrata all right and the cajun chicken alfredo that’s one of the dishes that made Johnny garlic’s famous listen that’s it for this trip if you want to get these recipes you’ve seen from the show go to foodnetwork.com I’ll be looking for you next time on diners drive-ins and dives you