Copycat Cafe DaVinci Blackened Chicken Pasta

I tell you what...one of my favorite food destinations is....Columbus Ohio.  I've been to lots of big cities, and the one place that has me craving certain dishes over and over again is this city.   We went and visited last year with friends and seriously just went from restaurant to restaurant and threw a football game in the mix.  It was glorious!  Here are just a few of our selections...

Olive Tree

Graeters

Jenis Ice Cream

North Star Cafe

And Cafe DaVinci

It's amazing how food brings people together and brings back the best of memories, isn't it?!  Anyhow, after years of weekend cravings not being fulfilled, we decided it was time to try our hand at Cafe DaVinci's blackened chicken.  It is a great mix of cajun/italian, definitely not something I would have dreamed up on my own.  Lets just say this turned out rather spectacular and cravings were satisfied!  Give it a try, just be warned this definitely has KICK :)

Copycat Cafe DaVinci Blackened Chicken Pasta

Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening Spice Rub, recipe follows
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Basalmic Glaze (bought or homemade)

Blackening Spice Rub: (or can buy pre-mixed...we bought a Zatarains brand)

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


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. 

Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. 

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. 

Remove from the oven and slice the chicken into strips on the bias. 

In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 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 slices. 

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. 

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. 

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.  Drizzle with basalmic glaze.  

Blackening Spice Rub:
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Recipe Source:  Food Network