Fettuccine Alfredo W Blackened Chicken Recipes

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

~ BLACKENED CHICKEN / FETTUCCINE ALFREDO ~

Steps:

• 1. In a bowl, mix all spices and pour into a large baggie, or pour onto a large plate.
• 2. Preheat oven to 350 degree F. 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 )
• 3. In meantime, make Alfredo sauce and have your pasta cooking. 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.
• 4. Remove chicken from oven and let rest for about 4 minutes. 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.
• 5. Enjoy!

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

BLACKENED CHICKEN BREAST WITH FETTUCCINE ALFREDO RECIPE - (4.1/5)

Steps:

• 1 Pat the chicken breast dry with a paper towel. Mix all the seasonings together, and pat onto the dry chicken breast on both sides. 2 Heat butter in a skillet, once hot add the chicken one by one and cook for 3 min each side. 3 After the chicken is seared, bake for an additional 30 min at 375 F. 4 FETTUCCINE ALFREDO: Melt the butter over medium heat, and add minced garlic cook for 3-4 min until garlic is slightly brown. 5 Slowly pour the heavy cream into the butter garlic mixture. 6 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. 7 Cook pasta according to directions, and toss with Alfredo sauce. 8 Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

BLACKENED CHICKEN BREAST WITH FETTUCCINE ALFREDO

Steps:

• 1. Pat the chicken breast dry with a paper towel.
• 2. Mix all the seasonings together and pat onto the dry chicken breast on both sides.
• 3. Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
• 4. After the chicken is seared, bake for an additional 30 min at 375 F.
• 5. FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
• 6. Slowly pour the heavy cream into the butter garlic mixture.
• 7. Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
• 8. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
• 9. Cook pasta according to directions and toss with Alfredo sauce.
• 10. Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

CAJUN CHICKEN ALFREDO 2

Steps:

• 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.
• 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.