Best Blackened Chicken Fettuccine Recipes

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.

~ 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!

BLACKENED CHICKEN FETTUCCINE

Steps:

• Combine the first 12 ingredients in a zip lock bag; add the chicken and seal. Put in refrigerator and marinate for 8 hours, turning the bag occasionally.
• Remove the chicken from the bag; discard the marinade.
• Cook the chicken in the melted butter in a large skillet over medium high heat for 5 minutes on each side or until well browned; remove the chicken and reserve the drippings.
• Slice the chicken diagonally and set aside.
• Cook the pasta according to the package; drain well.
• Sauté all vegetables in the dripping for 4 minutes or until crisp tender.
• Add the wine, whipping cream, and tomatoes; simmer for 5 minutes.
• Combine the water and cornstarch; stir well and add to the vegetable mixture.
• Bring to a boil, and boil for 1 minute or until thickened, stirring constantly. Remove from the heat after it thickens; add the chicken and pasta toss well.
• Sprinkle with FRESH grated parmesan cheese.

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 FETTUCCINE

Steps:

• Mix blackening spices together in a shallow dish.
• Heat a heavy frying pan over medium-high heat. Pat chicken dry (if needed use a mallet and plastic wrap to lightly tenderize achieving an even thickness) and use blackening spice mix to cover both sides of chicken pieces, until evenly coated.
• Place in hot, ungreased pan. Cook on each side until spices are blackened and fragrant and chicken is cooked through, about 5-6 minutes total. Set chicken aside on a plate and cover to rest.
• While chicken is cooking, bring a large stock pot of salted water to a boil over high heat (optional: add a splash of vegetable oil to reduce clumping and foaming). Cook pasta until Al dente, for Artesian about 8 minutes, commercial about 12 minutes.
• While pasta is boiling, wipe out frying pan used for chicken. Turn heat to medium and add olive oil and garlic to the pan. Cook garlic until fragrant, but not brown, 1-2 minutes. Add half-and-half and turn heat down to medium-low. Simmer and reduce, about 8-10 minutes.
• Drain pasta and slice chicken on a bias.
• To the sauce, add sun-dried tomatoes, and chicken, 1/2c parmesan cheese. Stir until cheese is melted. Add hot noodles to sauce; combine. Plate and top with green onions and more parmesan cheese.
• *** Substitutions and Modifications ***.
• OPTIONS: in my usual Dolce Piquant style!
• -Sweet ripe roasted red bell peppers.
• -Balsamic Vinegar brushed over the rested chicken before slicing
• -Crushed red pepper flakes.
• Also pairs well with
• -Hearty robust herb marinara sauces, classic spinach pesto sauces, angel hair, spaghetti or penne pasta.
• SUBTITUTES:
• HALF-AND HALF: substitute every 1 cup Half/Half with 4-1/2 teaspoons soft melted butter plus 1 cup whole milk, blend well.
• ONION: 1 small fresh onion = 1/3 cup freshly minced onion (fresh will not sear like a powder spice; flakes) 1/3 cup freshly minced onion = 1 tablespoon dried onion flakes, 1 tablespoon dried onion flakes = 1 teaspoon onion powder.
• OLIVE OIL: if trading for EVOO, use care cooking, it's lower smoking point will not survive high heat.
• TABLE SALT: use a conservatively lesser amount (Kosher flakes/granules tend to be larger; so by volume, 1 teaspoon Kosher contains less crystals and minerals than table salt. Kosher salt provides a desired salty flavor without as much sodium as table salt).
• http://www.switcheroo.com/Salt.html#kosher, http://www.livestrong.com/article/531609-does-kosher-salt-have-less-sodium/.

"FETTUCCINE" ALFREDO W/ BLACKENED CHICKEN

Steps:

• 1) Place the cashews in a bowl of water that's been heated to a boil and soak for 30 minutes 2) Meanwhile, rub the chicken all over with the Cajun Spice Rub and heat a grill to medium-high. Grill the chicken on both sides. Cut into thin strips. 3) Peel the zucchini and slice off the ends. Using a spiral slicer or julienne peeler, turn the zucchini into long noodles, discarding the seeded portion. Bring a large pot of water to boil. Add the zucchini noodles and boil for 3-5 minutes. Use tongs to remove the noodles, placing them on a baking sheet lined with paper towels. Sprinkle with 1/4 tsp sea salt. Set aside to "sweat" until the sauce is done. 4) Place the asparagus in the zucchini water and return to a boil. Blanch for 2-3 minutes, until slightly tender and bright green. Drain the asparagus and wipe the pan dry. 5) Return the pan to the heat. Add the olive oil, asparagus, leek, mushrooms and prosciutto. Saute for 5 minutes over medium-high heat. Reduce the heat to low. 6) Drain the cashews and place in a blender with the 2 cups of water. Add the lemon juice, garlic, white pepper, nutmeg and remaining teaspon of salt. Blend until smooth 7) Add the sauce to the prosciutto mixture and simmer for 7-10 minutes. 8) Place the noodles and chicken in a large bowl, add the sauce and toss to combine. Garnish with toasted pine nuts.