Cajun Chicken Alfredo

Recipe curtesy of Guy Fieri (foodnetwork.com)

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

Directions

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.

Blackening Spice Rub:

• 1 tablespoon granulated garlic
• 1 tablespoon freshly cracked black pepper
• 1/2 tablespoon salt
• 2 teaspoons ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon chili powder

Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.