Grilled Blackened Chicken Alfredo Pasta
I decided to make a Grilled Blackened Chicken Alfredo Pasta. I love how the cheese sauce mellows the spices in the chicken.
Equipment
- 1 indoor grill pan
- 1 saucepot 6-quart
- 1 food processor 10-cup
- 1 deep-sided frying pan (Rondeau)
- 1 Microplane
- 1 chef's knife
- 1 cutting board Meat-safe
Ingredients
Ingredients for the Blackened Seasoning:
- 3 tbsps smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 1/2 tsps kosher salt
- 1 tsp black pepper Freshly ground
- 1 tsp cayenne pepper
Ingredients for the Grilled Blackened Chicken:
- 8 chicken cutlets 1/4-inch thick
- 4 tbsps olive oil
- 2 tbsps blackened seasoning
Ingredients for the Alfredo Sauce:
- 1 quart heavy whipping cream
- 4 tbsps butter Unsalted
- 1 tsp nutmeg Freshly grated
- 1 tsp garlicpowder
- 1 tsp kosher salt
- 1 1/2 tsps black pepper Freshly ground
- 1 cup Parmigiano-Reggiano cheese Freshly grated
- 1 pound (16-ounces) Fusilli Corti Bucati pasta
- 1/4 cup Italian flat-leaf parsley Finely chopped
Garnish:
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- 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 Grilled Blackened Chicken:In a mixing bowl, add the olive oil and blackened seasoning. Mix to combine. Rub the blackened seasoning mixture on both sides of the chicken cutlets.Preheat an indoor grill pan over medium-high heat. Arrange six cutlets on the grill. Grill 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 on the grill. Move to a meat-safe cutting board, slice the chicken on the bias, and transfer to an oven-safe platter. Repeat the process for the remaining cutlets.Cover the platter with foil, then transfer the chicken to a 225-degree F. oven to keep warm.Instructions for the Alfredo Sauce:In a large deep-sided pan (rondeau) over medium heat, melt 4 tablespoons of butter. Add the heavy cream. Add freshly grated nutmeg and garlic powder. Reduce the heat to low, add the kosher salt and freshly 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.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 according to package instructions for 8-12 minutes, or until al dente. Do not discard any of the pasta water.Finish the dish by adding the beautiful blackened chicken and freshly chopped Italian flat-leaf parsley; toss to combine. Top with a sprinkling of the Parmigiano-Reggiano cheese. Serve family-style right out of the pan!There you have it, my Grilled Blackened Chicken Alfredo Pasta.
Notes
1) 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.
2) 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