Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Blackened Chicken Pasta Alfredo

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It was a cheesy night at our house. After all the turkey and dressing, Steve was craving pasta and chicken. I couldn’t agree more. I decided to make a Grilled Blackened Chicken Pasta Alfredo. I love the way the spiciness of the chicken is mellowed out by the cheesiness of the sauce.

Oh, wait! My Semi-Homemade Cheddar And Chive Drop Biscuits. We must be crazy! I’ve always said, “everything in moderation.” Honestly, we do watch our portions, it’s just we both love food, and with me having a food blog, it’s important that everything’s in moderation. Click on the link at the bottom of this post to get my biscuit recipe.

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Colander-Style Spoon


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Bechamel Sauce


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Flat Leaf Italian Parsley


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Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: indoor grill pan, 6-quart saucepot, 10-cup food processor

Ingredients For Blackened Chicken:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
1 tablespoon of Kosher salt
2 tablespoons of blackened seasoning

Ingredients For Alfredo Sauce:
2 cups of whole milk, *scalded
1 cup of heavy cream, *scalded
1/2 stick (4 tablespoons) of all-purpose flour
1 teaspoon of nutmeg, freshly grated
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 cup of Parmigiano-Reggiano cheese, freshly grated
1/4 cups of fresh Italian flat-leaf parsley, finely chopped (substitute 2 tablespoons dried)

Sprinkle the blackened seasoning on both sides of the chicken cutlets.

Preheat an indoor grill pan over medium-high. Arrange the cutlets on the grill. Grill for 3 to 4 minutes on the first side, 2 to 3 minutes on the other side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need a little longer on the grill. Move to a meat-safe cutting board, slice the chicken on the bias and transfer to an oven-safe platter.

Note: Cover the platter with foil, place the sliced chicken into a 225-degrees F. oven to keep warm.

The next step is to make the bechamel sauce.

In a large deep-sided pan over low heat melt 4 tablespoons of butter, add the flour and whisk together to form a *roux. Once the butter/flour mixture forms a smooth paste, around 3 to 4 minutes. Be sure to reach into the corners of the pan the prevent the paste from scorching. The key is you want to cook the raw smell out of the flour but you don’t want the flour and butter to brown in the process. You’re looking for a white *roux.

Slowly add the hot milk and cream mixture whisking the whole time. Slowly pour with one hand while whisking with the other. Once all the milk’s been added it usually seems as thin as plain milk. Add freshly grated nutmeg, garlic powder, Kosher salt, and freshly cracked black pepper.

Bring the milk/cream up to a gentle simmer, whisking frequently, until the sauce is the consistency you want, around 10 minutes.

Note: Take a spoon and dip it into the bechamel sauce. Draw a line down the back of the spoon with your finger. If the sauce stays separated then the bechamel is done.

Off the heat add the grated cheese and freshly chopped Italian parsley, stir to combine.

While making the Alfredo sauce, have a large saucepot of salted boiling water ready on the back burner. Now all you need to do is to cook the pasta according to package instructions. Do Not discard any of the pasta water.

Note:  If the sauce needs thinning out ladle small amounts of the starchy pasta cooking water and toss. Add the pasta water only after you’ve combined the pasta and sauce.

Finish the dish by adding the beautiful grilled blackened chicken, freshly chopped Italian flat-leaf parsley, toss to combine. Top with a sprinkling of the Parmigiano-Reggiano cheese. This is my Grilled Blackened Chicken Pasta Alfredo.

*Scalded milk:  Is milk heated to a near boil. Small bubbles will appear around the rim of the pot when the milk is just under the boiling point.


Semi-Homemade Drop Biscuits


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