| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 cup blackening spice (recommended: Paul Prudhomme’s Chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup grated Parmesan
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Instructions
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze 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 is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1271 |
| Total Fat | 91 g |
| Saturated Fat | 49 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 61 g |
| Cholesterol | 393 mg |
| Sodium | 1049 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1271 |
| Total Fat | 91 g |
| Saturated Fat | 49 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 61 g |
| Cholesterol | 393 mg |
| Sodium | 1049 mg |
Reviews
I followed the recipe, and it turned out perfect. My family all said it was a dish they would see and taste at a nice restaurant. I will make this again.
THIS IS AMAZING! has a very creamy alfredo and a bit of spice cause i added ghost pepper to it
It was delicious. I added fresh basil instead of cajun spice and it was perfect.
I didn’t have three cups of cream, so I used an Alfredo sauce in the jar, and it was still fabulous!
Wow! So flavorful!!!
Excellent. I used chicken tenderloins with fettuccine. Would recommend it highly!
I’ve made this recipe a few times now and it turned out great. Due to the “grocery desert” I live in, I had to order the blackening spice through Amazon. I used angel hair pasta rather than fettucine.
Followed the recipe as stated except I used rigatoni. Turned out amazing. Kids loved it. Even my picky eater
This recipe is not right! It does not match video either. It tells you to fully cook the chicken before and then add it back before adding heavy cream and reducing half way. Chicken was way overcooked.
Superb!!!!!!!!!!!