Blackened Chicken Alfredo
 
Makes 4 to 6 Servings
Ingredients
  • 3 (6- to 8-ounce) boneless skinless chicken breasts
  • 2 tablespoons blackened seasoning
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes
  • 1 tablespoon chopped shallot
  • ½ teaspoon finely chopped garlic
  • ¼ cup dry white wine
  • 2 cups heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 1 (16-ounce) package fettuccine, cooked according to package directions
  • Garnish: chopped fresh parsley, freshly grated Parmesan cheese
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Sprinkle chicken with blackened seasoning, and rub to coat.
  3. In a large skillet, heat oil over medium-high heat. Add chicken, and cook until nicely seared, 4 to 5 minutes per side. Remove chicken from skillet, and transfer to prepared pan.
  4. Bake until firm and an instant-read thermometer inserted in thickest portion registers 165°, about 10 minutes.
  5. In same skillet, cook tomatoes over medium-high heat until lightly blistered and skins have burst open, 3 to 5 minutes. Reduce heat to medium. Add shallot and garlic, and cook for 1 minute. Add wine, scraping browned bits from bottom of skillet with a wooden spoon; cook for 2 minutes. Stir in cream; cook, stirring occasionally, until thickened and bubbly, 8 to 10 minutes. Stir in cheese until melted and well combined. Add fettuccine, tossing to coat.
  6. Slice chicken, and place on top of pasta. Garnish with parsley and cheese, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blackened-chicken-alfredo/