Blackened Chicken Alfredo Pasta
ID: cdf231a8...
A rich, comforting pasta dish featuring thick ribbons of egg pappardelle coated in a creamy, garlic-infused Parmigiano Reggiano sauce, topped with perfectly pan-seared blackened chicken.
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🍳 Cooking Flow
Prep ingredients by grating the cheese, mincing garlic and parsley, and pounding/seasoning the chicken breasts. → Dredge the seasoned chicken cutlets in flour and pan-sear them in olive oil and butter until cooked through, then slice. → Melt butter and garlic in a non-stick pan, then simmer with heavy cream and cheese until the sauce thickens. → Boil the pappardelle in salted water until al dente, then toss the pasta directly into the warm sauce. → Stir in fresh parsley, adjust the consistency with pasta water if needed, and top with the sliced chicken to serve.
Cooking Steps
Brief Cooking Order
Prep ingredients by grating the cheese, mincing garlic and parsley, and pounding/seasoning the chicken breasts. → Dredge the seasoned chicken cutlets in flour and pan-sear them in olive oil and butter until cooked through, then slice. → Melt butter and garlic in a non-stick pan, then simmer with heavy cream and cheese until the sauce thickens. → Boil the pappardelle in salted water until al dente, then toss the pasta directly into the warm sauce. → Stir in fresh parsley, adjust the consistency with pasta water if needed, and top with the sliced chicken to serve.
Introduction
A rich, comforting pasta dish featuring thick ribbons of egg pappardelle coated in a creamy, garlic-infused Parmigiano Reggiano sauce, topped with perfectly pan-seared blackened chicken.
Step 1
Grate 1 cup of fresh Parmigiano Reggiano cheese.
Step 2
Peel, smash, and finely mince 3 cloves of garlic.
Step 3
Pluck flat-leaf parsley leaves and mince them to yield about 3 tablespoons.
Step 4
Halve the chicken breast horizontally to create two thin cutlets. Place them in a plastic bag and pound with a meat mallet to about 3/8-inch thickness.
Step 5
Season both sides of the chicken cutlets generously with kosher salt and Cajun seasoning.
Ingredients List
Important Notes
Preheating the stainless steel pan for 3 minutes before adding oil ensures the chicken cutlets won't stick.
Adding butter only after flipping the chicken prevents the milk solids in the butter from burning over high heat.
Heavy cream is preferred over half-and-half because its high fat content creates a stable, rich sauce that won't break.
Keep some pasta water reserved; if the pasta sits for a few minutes and dries out, a splash of pasta water will easily restore its creamy texture.
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