Cajun Chicken Alfredo Recipe

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

1. Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
2. Coat the chicken breasts with the Blackening Spice Rub. Place them in the cast-iron skillet. Sear both sides of the chicken for 2 to 3 minutes each until blackened.
3. Move the chicken to a baking sheet and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
4. Take the chicken out of the oven and cut it into strips on the diagonal.
5. In a large skillet over medium heat, warm the olive oil. Add the garlic and lightly brown for 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer, and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken strips.
6. Meanwhile, cook the fettuccine until al dente, following the package directions. Drain.
7. Once the cream sauce reaches the desired thickness, stir in 1/2 cup of the Parmesan, sea salt, pepper, and the cooked pasta.
8. To serve, mix the pasta with the cream sauce and plate on large rimmed dishes. Top with green onions and the remaining 1/4 cup Parmesan.

Blackening Spice Rub:

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