Blackened Chicken Alfredo
Directions
- 1Cook your chicken in a touch of olive oil.
- 2Flip and then cover with the lid to cook through.
- 3Remove from the pan and tent with foil.
- 4Add a touch of butter to the pan and sauté your shallot with salt, pepper, and the seasonings listed below.
- 5Give that a stir.
- 6Cook for a couple minutes and then throw in your minced garlic.
- 7Stir again and deglaze with white wine, scraping up any brown bits on the bottom of the pan.
- 8Pour in your chicken broth.
- 9Season again with salt and pepper.
- 10Pour in your uncooked bow tie pasta and give that a stir.
- 11Simmer for about 10 to 15 minutes.
- 12Cover during the first half of the cooking process and then you can uncover it during the last half.
- 13Once the pasta is just about done, add in the cream, give that a stir, and let that simmer a little bit to thicken.
- 14Taste for seasonings and then finish with some lemon juice and freshly grated Parmesan.
- 15Add that chicken back into the pot to warm through along with its juices and you're done.
- 16Serve a couple generous portions, garnish with fresh parsley and more fresh parmesan and you have a delicious dinner for two.
Ingredients
- 1 large chicken breast
- 1 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- to taste salt
- to taste black pepper
- 1 tbsp butter
- 1 medium shallot
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp cayenne pepper
- to taste salt
- to taste black pepper
- 3 cloves garlic
- 0.5 cup dry white wine
- 2.5 cups chicken broth
- 8 oz bowtie pasta (farfalle)
- 0.25 cup heavy cream
- 1 cup parmesan
- 0.5 of lemon lemon juice
- for garnish parsley
Equipment
panlidfoil
Tips
- Seasoning in layers is key.
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