I love 💗Pappardelle. Those wide pasta noodles grab onto the sauce perfectly. For my Pappardelle Alfredo with Blackened Chicken, I start with the chicken.

Prep time: 10 minutes
Cook time: 30 minutes (time may vary depending on the amount of chicken you are using)
Total Time: 40 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (6-quart) saucepot, 1 (3-quart) saucepot, deep-sided frying pan (rondeau), 1 (10-cup) food processor, Microplane, chef’s knife, cutting board

Ingredients for the Homemade Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper, freshly ground
1 teaspoon cayenne pepper

Ingredients:
8 chicken cutlets, 1/4-inch thick
6 tablespoons of olive oil
10 tablespoons (1 stick plus 2 tablespoons) of unsalted butter
1 package (1 pound) of Pappardelle (substitute Fettuccine)
1 bunch (1 pound) of fresh asparagus (blanched and cut on the bias into 2-inch pieces), optional
1/4 cup of blackened seasoning
1 quart of heavy whipping cream, 2 (16-ounce) containers
1 teaspoon of nutmeg, freshly grated
1 teaspoon garlic powder
1 teaspoon kosher salt
1 1/2 teaspoons of black pepper, freshly ground
1 cup of Parmigiano-Reggiano cheese, freshly grated
1/4 cup of Italian flat-leaf parsley, finely chopped
Garnishes:
1/4 cup of Parmigiano-Reggiano cheese, freshly grated
1/4 cup of Italian flat-leaf parsley, finely chopped

Instructions for the Blackened Seasoning.
In a small mixing bowl, add all the spices along with the Kosher salt and freshly ground pepper, and stir to combine. Store in an airtight container in a cool, dry place.

Instructions for the Blackened Chicken:
Sprinkle the blackened seasoning on both sides of the chicken cutlets.

In a preheated cast-iron skillet over medium heat, melt 2 tablespoons of butter and 2 tablespoons of olive oil. Start with 3 cutlets in the skillet, and cook for 3-4 minutes per 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 in the skillet. Once the first batch is finished, slice the chicken on the bias, and transfer to an oven-safe platter. Repeat the process two more times until the remaining chicken cutlets are cooked and sliced. 

Cover with the platter foil, and place it in a 225°F oven to keep the chicken warm while finishing the remaining chicken cutlets.

Instructions:
Next, *blanch the asparagus in boiling salted water for just a minute or two. Using a large hand-held strainer or slotted spoon, transfer the blanched asparagus right into a bowl of ice water to shock them and stop their cooking. Once the asparagus has cooled, remove from the water and slice the spears about 2 inches on the bias. Set aside.

In a large deep-sided pan (rondeau), melt 4 tablespoons of butter over medium heat. Add the heavy cream, freshly grated nutmeg, and garlic powder, and whisk to combine. Reduce the heat to low, add the kosher salt and fresh-ground black pepper, stirring occasionally, until sauce comes to a simmer and begins to thicken, 3-5 minutes. Turn the heat off before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

At this point, the alfredo sauce and chicken are done; next is to cook the pasta.

While making the Alfredo sauce, have a large saucepot of boiling salted water ready on the back burner. Now all you need to do is cook the pasta (Pappardelle or Fettuccine) according to package instructions, 8-12 minutes. Do not discard any of the pasta water.

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.
Reserve the rest of the hot pasta water on the back burner.

After I’ve tossed the pasta through, add the blanched asparagus tips to the hot pasta water to heat through before adding it to the finished pappardelle alfredo. Toss to combine.

Finish the dish by arranging the sliced blackened chicken on top of the pasta alfredo. Garnish with more freshly grated Parmigiano-Reggiano cheese and fresh Italian flat-leaf parsley. This dish is so delicious and comforting, I’m sure you’ll make it again and again. Serve immediately.

There you have it, Pappardelle Alfredo With Blackened Chicken.

Notes:
1) *Blanch: Blanching (scalding vegetables in boiling salted water for a short time) cleanses the surface of dirt and organisms, brightens the color, and helps retain the vitamins. Transfer the blanched vegetables into an ice bath to stop the cooking process and lock in the color.

2) Make sure you have all the ingredients prepped and measured in advance, for ex., cheese grated and the chicken seasoned.

3) Times may vary depending on the amount of chicken you are using.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/