Ingredients Jump to Instructions ↓

  1. 4 (5-ounce) boneless, skinless chicken breasts

  2. 1 cup blackening spice (recommended: Paul Prudhomme's Chicken )

  3. 2 tablespoons extra-virgin olive oil

  4. 3 tablespoons minced garlic

  5. 1 cup roughly chopped marinated sun-dried tomatoes

  6. 1/4 cup white wine

  7. 3 cups heavy cream

  8. 3/4 cup grated Parmesan

  9. 1 teaspoon sea salt

  10. 1 teaspoon freshly ground black pepper

  11. 1 pound cooked fettuccine

  12. 1/2 cup sliced scallions

Instructions Jump to Ingredients ↑

  1. 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 .


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