~ Blackened Chicken / Fettuccine Alfredo ~
I took aspects of several recipes of mine to make this dish. My family couldn't be happier with it.
Can easily double the sauce if feeding many.
The chicken makes a killer sandwich and is great added to a salad..
- 1 c
- 2 - 3 clove
- garlic, minced
- 1 3/4 c
- heavy cream
- & pepper to taste
- 1/2 c
- grated parmesan
- 3/4 c
- grated romano cheese
- 12 - 16 oz
- prepared fettuccine noodles ( box instructions )
- oil for frying and rubbing chicken
- 2 large
- boneless skinless chicken breasts - cut in half lengthwise or 4 small, thinner breasts
- 1 Tbsp
- each - paprika & sugar
- 4 tsp
- dried thyme
- 2 tsp
- onion powder, garlic powder, kosher salt
- 1 tsp
- each - cayenne or to taste & oregano
- 1 1/2 tsp
- black pepper
- 3/4 tsp
- 1/2 tsp
I then heat up my iron skillet for about 10 minutes or until smoking.
Drizzle chicken pieces with olive oil, using hands evenly coat each piece.
Either place the chicken in the baggie and shake, making sure each piece is coated evenly. Or, place seasoning on a plate and press each breast into seasoning, to evenly coat.
Once pan is hot, drizzle with about 3 tablespoons of olive oil. Place each chicken breast in pan and saute for 5 minutes on one side then flip and cook another 5 minutes. Place skillet in oven and continue cooking until juices run clear. ( this will help keep kitchen from becoming so smoky )
In a large skillet, add butter and garlic. Cook for a few minutes, stir in the cream, salt and pepper. Simmer 1 minute, then stir in the cheeses and heat until melted. Continue simmering until desired thickness, stirring constantly. Stir in nutmeg.
Sauce will thicken more as it cools. If needs thinned out, just add a bit more cream or milk.
Drain pasta and plate. Slice each breast on a diagonal and place atop fettuccine, ladle desired amount of sauce, sprinkle with more Parmesan if desired. Salt and pepper if desired.