Blackened Chicken Alfredo


This is a recipe adapted from Guy Fieri’s dish that won the second Food Network Star. I do not normally like cream sauces, but I love this one. I also made panzanella to go with it. Yum!

Blackened Chicken Alfredo


  • 4 boneless, skinless chicken breasts
  • 1/2 cup Rendezvous Rib Rub
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp minced garlic
  • 1 cup roughly chopped marinated sun-dried tomatoes
  • 1/4 cup white wine
  • 3 cups heavy cream
  • 3/4 cup grated Parmesan
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 pound cooked fettuccine
  • 1/2 cup sliced scallions


  1. Preheat the oven to 350 degrees.
  2. Dredge the chicken breasts in the rib rub.
  3. Heat a cast iron skillet over very high heat.
  4. Carefully place chicken in skillet.
  5. Blacken both sides of the chicken.
  6. Place in the oven until cooked, about 10 minutes.
  7. Meanwhile, cook pasta according to directions and place in a large bowl.
  8. Once chicken is done, slice in strips on the bias and cover to keep warm.
  9. In a saute pan over medium heat, heat 2 tablespoons of extra-virgin olive oil.
  10. Add garlic and lightly caramelize.
  11. Add the sun dried tomatoes.
  12. Deglaze the pan with the white wine.
  13. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  14. Stir in 1/2 cup Parmesan, salt, pepper, and chicken slices.
  15. Pour over pasta in bowl and toss.
  16. Divide among plates.
  17. Garnish with scallions and more Parmesan.

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