Recipe Background
Sound the trumpets! New Orleans Alfredo is marching in with explosive flavors! Get your taste buds up and dancing with this blackened chicken breast that tastes so magnificent when twirled around some creamy, rich, Alfredo-sauce-smothered fettuccine. It's the kind of parade you'll never want to leave! Good times and even better flavors make their way in when New Orleans Alfredo is up for grabs!
Sound the trumpets! New Orleans Alfredo is marching in with explosive flavors! Get your taste buds up and dancing with this blackened chicken breast that tastes so magnificent when twirled around some creamy, rich, Alfredo-sauce-smothered fettuccine. It's the kind of parade you'll never want to leave! Good times and even better flavors make their way in when New Orleans Alfredo is up for grabs!
Ingredients
- 1 cup blackened seasoning such as Zatarain's® Blackened Seasoning
- 1 pound chicken breasts boneless and skinless
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons garlic minced
- 1 cup marinated sun-dried tomatoes roughly chopped
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup parmesan grated, divided
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 (16-ounce) package fettuccine cooked
- 1/2 cup scallions sliced, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the blackened seasoning, then evenly dredge the chicken breasts in it.
- In a cast-iron skillet over high heat, add the seasoned chicken breasts and cook, flipping once, until they are blackened on both sides.
- Transfer the skillet to the oven and cook the blackened chicken breasts until they reach an internal temperature of 165 degrees F, about 10 minutes.
- Transfer the skillet to a wire rack and place the cooked chicken breasts on a cutting board to cool slightly.
- Slice the cooked chicken breasts into even strips.
- In a sauté pan over medium heat, add the olive oil and the garlic and cook until it is fragrant.
- Add the sun-dried tomatoes and the chicken slices to the garlic mixture and stir to coat.
- Add the white wine to the chicken mixture, then use a wooden spoon to loosen the browned bits from the bottom of the pan.
- Add the heavy cream to the chicken mixture and increase the heat. Cook until it is simmering and the cream reduces by half.
- Add 1/2 cup of the parmesan, the salt, the pepper, and the cooked fettuccine to the chicken mixture and mix until it is well-coated.
- Serve the Alfredo topped with the remaining parmesan and the scallions.
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