Photo from Guy Fieri’s cookbook “FOOD.”
This is a great recipe that I’ve made a few times now. Worthy of posting. It’s a fun play on regular chicken alfredo.
About 1 LB Boneless chicken breasts
Blackening spice rub (Make a batch with 2T salt, 1T granulated garlic, 1T cracked black pepper, 2t white pepper, 2t onion powder, 2t cumin, 1t cayenne, 3T paprika)
2T olive oil
3T minced garlic
1/4 cup dry white wine (or n/a substitute)
3 cups heavy cream
1 cup sun dried tomatoes roughly chopped
1 pound fettuccine
3/4 cup parm cheese (divided 1/2 cup and 1/4 cup)
1t sea salt
1t black pepper
1/4 cup sliced green onions for garnish
Rub the chicken with the blackening spice and in a hot cast iron skillet sear the chicken for about 2 minutes per side. Then place chicken on a baking sheet and place into a 350 degree oven until internal temp is 160 (10-15 minutes). When done, allow to sit for 10 minutes then slice across grain into strips. Reserve.
Meanwhile boil a large pot of water (salted). Add pasta when boiling and cook until al dente. Strain. Reserve.
Add oil to a pan and warm over med-high heat. Saute garlic for about 2-3 min. Add wine to deglaze. Stir in heavy cream, bring to simmer and cook until reduced by half. Add in the sun dried tomatoes and the chicken. Simmer until desired consistency then add 1/2 cup of the parm cheese, salt, pepper, and the pasta. Stir well.
Serve on warmed plates and garnish with more parm cheese and the green onions.