Description

This is hands down the best Chicken Alfredo EVER! Make it when you want a quick but delicious meal. You, family and guests will love the kick of the Cajun spices, the creamy sauce, sun-dried tomatoes and the tender chicken. If you want it without so much

Ingredients

• 4 boneless, skinless chicken breasts
• 1 c. blackening spice
• 2 T. extra-virgin olive oil
• 3 T. garlic, minced
• 1 c. marinated sun-dried tomatoes, roughly chopped
• 1/4 c. white wine or chicken broth
• 3 c. heavy cream
• 3/4 c. grated Parmesan
• 1 t. sea salt
• 1 t. black pepper, freshly ground
• 1 lb. fettuccine, cooked
• 1/2 c. scallions, sliced

Steps

1. Preheat oven to 350 degrees.
2. Dredge chicken breasts in blackening spice, then place in a cast iron skillet over very high heat. Blacken both sides of chicken, place in the oven for 10 minutes. Slice in strips on the bias and set aside.
3. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize, add sun-dried tomatoes and 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.