Let's Dish With Linda Lou

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Pappardelle Alfredo With Blackened Chicken

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

Flat Leaf Italian Parsley



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Olive Oil

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Cast-Iron Skillet

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Colander-Style Spoon

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Flat Leaf Italian Parsley




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Prep time: 10 minutes (make sure you have all the ingredients prepped and measured in advance, for ex., cheese grated, and the chicken seasoned)
Cook time: 30 minutes (time may vary depending on the amount of chicken)
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, large oven-safe serving platter, Microplane, chef’s knife

8 chicken cutlets, 1/4-inch thick
6 tablespoons of olive oil
10 tablespoons (1 stick plus 2 tablespoons) of butter, unsalted
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
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, extra for garnish
1/4 cups of fresh Italian flat-leaf parsley, finely chopped

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning.
In a small mixing bowl, add all the spices along with the Kosher salt and fresh ground pepper, stir to combine. Store in an air-tight container in a cool dry place.

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, cook for 3 to 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. 

Note: Cover with the platter foil, place it into a 225-degrees F. oven to keep chicken warm while finishing the remaining chicken cutlets.

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 ice water to shock them and stop their cooking. Once the asparagus has cooled down, remove the asparagus from the water and slice the spears on the bias, 2 inches in length. Set aside.

In a large deep-sided pan(rondeau) over medium heat melt 4 tablespoons of butter. Add the heavy cream, freshly grated nutmeg and garlic powder, 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 to 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 salted boiling water ready on the back burner. Now all you need to do is to cook the pasta (Pappardelle or Fettuccine) according to package instructions, 8 to 12 minutes. 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.
Reserve the rest of the hot pasta water on the back burner.

After I’ve tossed the pasta through and made any adjustments needed to the sauce, add the blanched asparagus tips into hot the 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 that I’m sure once you try it, you’ll be making Pappardelle Alfredo With Blackened Chicken again and again.

Serve immediately.

*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.

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Birthday Cake Shake


Who doesn’t love a great milkshake, and I don’t mean the healthy smoothie version. I just mean your everyday milkshake, but with a twist. I was watching “The Chew” last week and they came up with a birthday cake shake. Crazy right?  I grabbed the blender and went to work on making my Birthday Cake Shake.

Top the milkshake with whipped cream, or even pipe on your favorite cake frosting then add the sprinkles. Yum!… All good things in moderation. The little girl in me couldn’t stop smiling!



Homemade Vanilla Bean Ice Cream



Prep Time: 10 minutes
Equipment: Blender

1 pint of  Homemade Vanilla Bean Ice Cream (link below for recipe)
1/2 cup of whole milk, cold
1/4 cup of Ducan Hines French Vanilla cake mix
Colored sprinkles for garnish

In a blender add the vanilla bean ice cream, milk, and cake mix, blend until smooth and thick. Top with a few colored sprinkles.
Note: You can adjust the thickness of your milkshake by adding more milk.

You can get crazy with the idea of birthday cake milkshakes. I’m keeping my Birthday Cake Shake pretty simple, but don’t let that stop you. Let your imagination run wild. Top the shake with whipped cream, or even pipe on your favorite cake frosting then add the sprinkles. Yum!… All good things in moderation.

Homemade Vanilla Bean Ice Cream

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Skillet Cornbread


I’ve had quite of few different recipes for making cornbread over the years but this one has to be my favorite. Now, this recipe for my Skillet Cornbread is a traditional southern way to make cornbread. You’ll need a Cast Iron Skillet for this dish.

I believe everyone who loves to cook, needs to have a cast-iron skillet in their arsenal.  The pan is heavy all around and so it distributes heat evenly, not only that, you can cook just about anything you want in cast-iron.


Corn Meal

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Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: 25 minutes, time may vary slightly
Total Time: 55 minutes
Equipment: 1 (10-inch) cast-iron skillet, 2 large mixing bowls, whisk

1 1/4 cups coarsely ground yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons of baking powder
1 teaspoon of kosher salt
1/4 cup of  granulated sugar
1/2 teaspoon of baking soda
2 lightly beaten eggs
1/4 of mayonnaise
1 cup of buttermilk
1/3 cup of whole milk
5 tablespoons of Crisco shortening

Preheat oven to 425-degrees F.
Start by melting 3 tablespoons of shortening a small saucepan, then set aside to cool. In the first mixing bowl add the cornmeal, all-purpose flour. baking powder, and Kosher salt whisk to combine.

In the second mixing bowl add the lightly beaten eggs, and granulated sugar, whisk those together until sugar is completely blended with the eggs. Next, add the baking soda, milk, and buttermilk, whisk together. Pour in the cooled shortening, mix to combine.

Tip: Start your ingredients in two separate bowls. Mix as much as you want but once you combine the dry ingredients with the wet, you DO NOT want to overmix, to ensure the finished cornbread is tender.

Adjust oven temperature to 375-degrees F.

Carefully remove the skillet from the oven. Add the remaining 2 tablespoons of shortening to the skillet. Make sure the shortening coats the bottom and sides of the pan.

Carefully pour the batter into the skillet and spread it evenly throughout the pan. You will see the shortening bubbling around the edges of the pan. Place the skillet in the center of the oven.

Bake for about 25 minutes, until the center is firm, the top is golden brown, and a toothpick inserted into the center comes out clean. The top should be golden brown.

Note: Since all ovens may vary slightly, 25 minutes of baking time is an estimate.

Allow to cool for 15 minutes and serve.

Homemade Chili

Semi-Homemade Honey Cornbread-Two Ways

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