Blackened Chicken Breast with Fettuccine Alfredo
|Categories:||Chicken, Pasta, Italian, Other Sauces|
|Keywords:||broccoli, Alfredo, tomatoes, Poultry, Blackened, fettuccine, parm|
|BLACKENED CHICKEN BREAST|
|1 Tbsp||smoked paprika|
|1 tsp||onion powder|
|1 tsp||garlic powder|
|1/2 tsp||cayenne pepper|
|1/4 tsp||black pepper|
|1/4 tsp||thyme, dried|
|1/2 tsp||oregano, dried|
|3||garlic cloves, minced|
|1 c||heavy cream|
|1/8 tsp||black pepper|
|1/2 c||parmesan cheese|
|6 oz||fettuccine pasta|
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DirectionsPat the chicken breast dry with a paper towel.
Mix all the seasonings together, and pat onto the dry chicken breast on both sides.Heat butter in a skillet, once hot add the chicken one by one and cook for 3 min each side.After the chicken is seared, bake for an additional 30 min at 375 F.FETTUCCINE ALFREDO:
Melt the butter over medium heat, and add minced garlic cook for 3-4 min until garlic is slightly brown.Slowly pour the heavy cream into the butter garlic mixture.Add the black pepper, salt, and Parmesan cheese, cook for 5-8 min or until thick. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.Cook pasta according to directions, and toss with Alfredo sauce.Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.