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Home Barbque Pork Roast With Dried Sage

Blackened Chicken Alfredo With Fettuccine Noodles Recipe

Ingredients

How to make it

  • Before We Start
  • Pasta prep: You can use fresh or dried fettuccine. For fresh, roll to KitchenAid setting 6 and cut into ¼-inch ribbons. Boil just before finishing the sauce.
  • Blackening tip: Pound chicken breasts to ½-inch thick for even searing. Press seasoning firmly onto both sides before adding to hot oil.
  • Peppercorn pop: Toasting whole black peppercorns until they dance in the pan adds aromatic heat. Grind medium-fine for use in both sauce and topping.
  • Make the fresh pasta (optional)
  • If going all out, make the pasta from scratch using our recipe. Before you start cooking the chicken, get a pasta pot going since it takes a while to boil—fill ⅔ with water, salt it until it tastes like the sea, and set it on high. See Step 6 for when to roll out the dough.
  • Make the Seasoning
  • To make the cajun seasoning, combine the smoked paprika, granulated garlic, granulated onion, thyme, oregano, and cayenne pepper and stir to combine. You will end up with more than you need. Likely only 1 tbsp will be used in the recipe.
  • Toast and grind the peppercorns
  • Heat a dry 12 in skillet over medium-high heat. Add whole peppercorns and toast for 2–3 mins until they pop and become fragrant. Transfer to mortar and grind medium-fine.
  • Mix the Bouillon
  • In a medium bowl, whisk together the bouillon and hot water until dissolved. Microwave for 30–60 sec if needed to help dissolve.
  • Prep Ingredients
  • Peel and finely dice the shallot. Mince the garlic. Zest and juice the lemon. Grate the Parmesan with a microplane.
  • Roll Out The Pasta (Optional)
  • If making the pasta fresh, this is a good time to roll out the pasta and cut it into fettuccine noodles.
  • Season and sear the chicken
  • Pat chicken dry and pound to ½ in thick. Season with ¾ tsp salt and ~1 tsp cajun seasoning per breast. Press seasoning in. Heat 2 tbsp avocado oil in 12 in skillet on medium-high and sear 3–4 min per side until golden. Add butter and baste. Lower heat if needed. Cook through, then transfer to a plate.
  • Build the sauce
  • Lower heat to medium. Add shallot and garlic. Sauté 1–2 min. Stir in bouillon mixture, scraping fond. Reduce liquid by half.
  • Add cream and finish the sauce
  • Pour in cream and simmer 3–4 min. Stir in lemon zest, lemon juice, crème fraîche, and a pinch of ground pepper. Add Parmesan and stir until melted. Season with salt. Keep on low until pasta is ready.
  • Cook the pasta and combine
  • Boil pasta in salted water—1–2 min for fresh, or 8–12 min for dried. Reserve ¼ cup pasta water, then drain. Toss pasta into sauce, simmer 1–2 min. Add pasta water as needed to loosen.
  • Plate and finish
  • Slice chicken and place on top of pasta. Garnish with more Parmesan and remaining ground pepper. Enjoy!

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