New Orleans Alfredo

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large bowl, add the blackened seasoning, then evenly dredge the chicken breasts in it.

Step 3 -In a cast-iron skillet over high heat, add the seasoned chicken breasts and cook, flipping once, until they are blackened on both sides.

Step 4 -Transfer the skillet to the oven and cook the blackened chicken breasts until they reach an internal temperature of 165 degrees F, about 10 minutes.

Step 5 -Transfer the skillet to a wire rack and place the cooked chicken breasts on a cutting board to cool slightly.

Step 6 -Slice the cooked chicken breasts into even strips.

Step 7 -In a sauté pan over medium heat, add the olive oil and the garlic and cook until it is fragrant.

Step 8 -Add the sun-dried tomatoes and the chicken slices to the garlic mixture and stir to coat.

Step 9 -Add the white wine to the chicken mixture, then use a wooden spoon to loosen the browned bits from the bottom of the pan.

Step 10 -Add the heavy cream to the chicken mixture and increase the heat. Cook until it is simmering and the cream reduces by half.

Step 11 -Add 1/2 cup of the parmesan, the salt, the pepper, and the cooked fettuccine to the chicken mixture and mix until it is well-coated.

Step 12 -Serve the Alfredo topped with the remaining parmesan and the scallions.