Description
A creamy and flavorful dish featuring blackened chicken, fettuccine pasta, and sun-dried tomatoes in a rich Alfredo sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons blackening seasoning
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with blackening seasoning on both sides.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side until cooked through. Remove and let rest.
- In the same skillet, add heavy cream and bring to a simmer.
- Stir in Parmesan cheese and sun-dried tomatoes, mixing until the cheese is melted and the sauce is smooth.
- Cook the fettuccine according to package instructions, then drain.
- Slice the blackened chicken and add it to the Alfredo sauce.
- Toss the cooked fettuccine in the sauce until well coated.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust the amount of blackening seasoning to taste.
- For a spicier dish, add cayenne pepper to the seasoning.
- Can substitute chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Blackened Chicken Alfredo, Sun-Dried Tomatoes, Pasta, Creamy Alfredo