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1
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
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2
Heat a large cast-iron skillet over very high heat.
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3
Dredge the chicken breasts in the Blackening Spice Rub.
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4
Place in the cast-iron skillet.
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5
Blacken both sides of the chicken, 2 to 3 minutes per side.
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6
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
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7
Remove from the oven and slice the chicken into strips on the bias.
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8
In a large skillet over medium heat, heat the olive oil.
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9
Add the garlic and lightly brown it, 2 to 3 minutes.
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10
Stir in the wine.
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11
Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half.
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12
Add the sun-dried tomatoes and chicken slices.
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13
Meanwhile, cook the fettuccine al dente, according to the package directions.
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14
Drain.
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15
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
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16
To serve, toss the pasta with the cream sauce and serve on large rimmed plates.
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17
Garnish with the green onions and the remaining 1/4 cup Parmesan.
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18
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl.
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19
Store in an airtight container.
