Blackened Chicken Breast With Fettuccine Alfredo Recipes

BLACKENED CHICKEN BREAST WITH FETTUCCINE ALFREDO RECIPE - (4.1/5)

Steps:

• 1 Pat the chicken breast dry with a paper towel. Mix all the seasonings together, and pat onto the dry chicken breast on both sides. 2 Heat butter in a skillet, once hot add the chicken one by one and cook for 3 min each side. 3 After the chicken is seared, bake for an additional 30 min at 375 F. 4 FETTUCCINE ALFREDO: Melt the butter over medium heat, and add minced garlic cook for 3-4 min until garlic is slightly brown. 5 Slowly pour the heavy cream into the butter garlic mixture. 6 Add the black pepper, salt, and Parmesan cheese, cook for 5-8 min or until thick. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up. 7 Cook pasta according to directions, and toss with Alfredo sauce. 8 Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

BLACKENED CHICKEN PASTA WITH ALFREDO SAUCE

Steps:

• Preferrably use a cast iron skillet for blackening the chicken breasts. If you don't have one then regular skillet will work.
• SAUCE:.
• First off place 1 stick of butter and cream cheese in large saucepan on medium heat, let melt, stir in 1 pint of heavy cream.
• Let simmer for 5 minutes, stirring frequently.
• Slowly stir in the parmesan cheese, about 1/4 cup at a time.
• Add salt and pepper if desired.
• Simmer for about 20 minutes on low heat. Stirring frequently.
• The longer this simmer's the better.
• If sauce seems to be real thick then slowly stir in the rest of heavy cream.
• In the meantime while the sauce is simmering start the noodles. Drain. Set aside,adding a little of sauce so the noodles don't stick.
• Chicken:.
• While the sauce is simmering, preheat skillet on medium-high heat with 2 tablespoons butter. Sprinkle both sides of chicken with zataran's blackened seasoning. Place on to skillet and brown on both sides, turn down heat to medium. Cook on each side for about 7-8 minutes or until no longer pink in the middle.
• Place noodles on plate, top with sauce and place the chicken on the side.
• Garnish sauce with fresh grated parmesan cheese.
• Serve with your favorite salad and breadsticks.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

BLACKENED CHICKEN ALFREDO

Steps:

• Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices.
• Heat cast iron pan or any heavy frying pan over medium heat; Place 1/2 teaspoons butter under and 1/2 teaspoons butter on top of each breast; Cook each side for 4 minutes or until blackened; Set aside.
• In hot frying pan, place 2 Tbsps. olive oil; add vegetables; saute 2 minutes; Meanwhile, slice cooked chicken breasts into long strips and add to vegetables; Add cream,remaining butter and parmesan cheese;
• Stir constantly over medium heat for 2"-4" minutes.
• Sauce will thicken; add salt and pepper to taste.
• Toss with Penne Pasta and serve.