Blackened Chicken Alfredo Recipe Simple Comfort Food Chisel & Fork

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Cook the Noodles - Get a large pot of salted water on the stove for the noodles. While the water is heating, start prepping the chicken. Cook the noodles al dente. Prep and Cook the Chicken - Coat the breasts with oil and seasoning. Throw them on the grill and cook until 165°F.

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While the chicken and the pasta are cooking make the sauce: In a medium-sized pan add the butter and press the garlic cloves over. Let cook for 2-3 minutes until golden and fragrant. Add the evaporated milk and the parmesan cheese and let cook for 3 more minutes. Slice the blackened chicken breast and set it aside.

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Cook the pasta in a pot of boiling, salted water until al dente. Drain in a colander but reserve 1/4 cup of the pasta water. While the pasta is cooking, melt the butter in a medium sauce pan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil.

Blackened Chicken Alfredo Recipe Simple Comfort Food Chisel & Fork

Internal temp should be at least 165 degrees. Remove from heat. In another large skillet over medium heat, add butter and onions. Cook for a few minutes until onions are soft. Add the garlic, basil, parsley, black pepper and cook for another minute. Slowly pour in the heavy cream while stirring.

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Preheat oven to 400F. In a pasta pot, get salted water boiling. Season both sides of chicken breast with blackening seasoning and rub it in. In a cast iron skillet over medium/high heat, add 2 tbsp butter. Once melted and bubbling hot, add the chicken breast. Sear chicken on each side for 2 minutes.

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Instructions. In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions. Reserve a cup of the pasta water for later. Drain and wash the pasta with cold water to prevent it from overcooking. Make the blackened chicken seasoning.

Blackened Chicken Alfredo Recipe Simple Comfort Food Chisel & Fork

Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil; set aside. In a shallow bowl add blackening seasoning. Dredge chicken breast into blackening seasoning, shaking off excess. Heat a large cast iron skillet over high heat. Add olive oil. Add chicken to skillet, and cook until both sides are blackened, approximately 2 to 3.

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Step 5: Make Alfredo Sauce. To the drippings left in the skillet from the chicken, melt some butter then add fresh garlic and the remaining 1 tablespoon Blackening seasoning; cook for 3 minutes to infuse the butter with garlic flavor and bloom the spices.

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In a small bowl, combine smoked paprika, oregano, thyme, garlic powder, onion powder and salt. Whisk to combine and set aside. Pat the chicken breast dry and season liberally with blackening seasoning. Heat a large skillet to medium heat with olive oil. When oil is hot, add the chicken and sear for 6-7 minutes per side.

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Add one teaspoon of the leftover blackening seasoning, Cajun seasoning blend, or Creole seasoning blend, stir to combine, and cook for another minute. Do not let the mixture boil. Slowly add the parmesan cheese and whisk until it is melted and the sauce is smooth. Add the pasta and toss to combine.

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Instructions. Preheat oven to 375 degrees F. Heat griddle on medium low to medium. While griddle is heating up, pound out chicken breasts so that each breast is uniform in thickness. Then, season both sides of each piece of chicken with your blackening seasoning (or substitute all-purpose seasoning of your choice).

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Reserve the remaining seasoning for later. Heat 2 tablespoon olive oil over medium-high heat in large skillet. Add the chicken to the skillet and cook for 4-5 minutes per side or until blackened and cooked through. Set aside. In the same skillet, lower the heat to medium and add the butter and cream.

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Heat a skillet over medium-high heat. Once hot, melt 1 tablespoon of butter. Place the chicken breasts on the pan and cook for 3 to 4 minutes. Flip the chicken breasts over, and cook for another 4 minutes on the other side. Remove the chicken from the pan onto a plate and leave any tidbits on the pan for extra flavor.

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While the pasta is cooking, heat a skillet over medium heat. Add the blackened chicken and cook on each side 1-2 minutes until heated through. Remove from skillet, slice the chicken, and set aside. In the skillet, heat the butter and pressed garlic until it begins to bubble and becomes fragrant.

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Make the alfredo sauce. In a large skillet, heat butter over medium-high heat and add in the sliced green onion, chopped sun dried tomatoes, dried basil, garlic powder, salt, and pepper. After about 2 minutes, add in the whipping cream. Bring the heat down to low and let simmer, then add the Parmesan cheese.

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Bake the chicken. Transfer the chicken to the prepared baking dish and bake until the chicken registers 165 degrees Fahrenheit with an instant-read thermometer. Make the alfredo sauce. Whisk together the heavy cream and the butter in a large skillet. Allow to simmer, then stir in the parmesan cheese until it is melted.