Let's Dish With Linda Lou

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

Blackened Chicken Pasta Alfredo

on December 1, 2014

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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 blackened chicken in an Alfredo sauce. I love the way the spiciness of the chicken is mellowed out by the cheesiness of the sauce. Oh wait, and my cheddar biscuits to go along side. 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, well, like I was saying, we are careful with our portions at every meal. Enough about that, let me tell you how I made this amazing dish.

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So I started out with 2 boneless, skinless chicken breasts. I sliced length wise to make them thinner, so they would cook faster. I drizzled all the chicken with olive oil, then seasoned them with Kosher salt, black pepper, and a blackened seasoning blend. I rubbed all this all over all the chicken breasts until all of them were coated evenly. I heated my grill pan until it was smoking hot and then placed the chicken on. I let them grill on the first side for about 4 minutes, then flipped them for another 3 minutes or so.

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Once they were cooked through, I took them off to rest while I started cooking the pasta and the Alfredo sauce.

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In a large pan I started with half a stick of unsalted butter that I started melting. To that I added 1/2 a cup of flour on med heat, that I whisked until the flour was completely cooked out. Once the flour was cooked out I added 2 cups of whole milk that I poured in slowly, while still whisking. I added in 1 teaspoon of Kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of freshly grated nutmeg. After the sauce had thicken to where it coated the back of a spoon, Off the heat I added in 3/4’s of a cup of freshly grated Parmigiano-Reggiano cheese. Finally I tossed in 2 tablespoons of freshly chopped flat leaf Italian parsley. Now the pasta had been cooking in boiling salted water for around 8 minutes or so. I wanted to take the pasta out when it was just under the Al dente stage, because it would finish cooking in the sauce with the chicken.

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I then sliced the blacken chicken up on the bias. and reserved some of the starchy pasta cooking liquid to thin the sauce out a bit. Sometime a cheese sauce can get a little to thick and this pasta water is the cure for just that. I tossed the pasta into the sauce, and stirred the pasta with the cheese sauce all together. Then added the blackened chicken and tossed that through. I wanted a small simple salad to go with my pasta dish, but Steve had his heart set on cheddar biscuits. I just couldn’t say no, especially with that face he made.

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