Blackened Chicken Alfredo

30 mins
Serves 2
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Directions

  1. 1Cook your chicken in a touch of olive oil.
  2. 2Cook your chicken in a touch of olive oil.
  3. 3Cook your chicken in a touch of olive oil.
  4. 4Flip and then cover with the lid to cook through.
  5. 5Flip and then cover with the lid to cook through.
  6. 6Flip and then cover with the lid to cook through.
  7. 7Remove from the pan and tent with foil.
  8. 8Remove from the pan and tent with foil.
  9. 9Remove from the pan and tent with foil.
  10. 10Add a touch of butter to the pan and sauté your shallot with salt, pepper, and the seasonings listed below.
  11. 11Add a touch of butter to the pan and sauté your shallot with salt, pepper, and the seasonings listed below.
  12. 12Add a touch of butter to the pan and sauté your shallot with salt, pepper, and the seasonings listed below.
  13. 13Give that a stir.
  14. 14Give that a stir.
  15. 15Give that a stir.
  16. 16Cook for a couple minutes and then throw in your minced garlic.
  17. 17Cook for a couple minutes and then throw in your minced garlic.
  18. 18Cook for a couple minutes and then throw in your minced garlic.
  19. 19Stir again and deglaze with white wine, scraping up any brown bits on the bottom of the pan.
  20. 20Stir again and deglaze with white wine, scraping up any brown bits on the bottom of the pan.
  21. 21Stir again and deglaze with white wine, scraping up any brown bits on the bottom of the pan.
  22. 22Pour in your chicken broth.
  23. 23Pour in your chicken broth.
  24. 24Pour in your chicken broth.
  25. 25Season again with salt and pepper.
  26. 26Season again with salt and pepper.
  27. 27Season again with salt and pepper.
  28. 28Pour in your uncooked bow tie pasta and give that a stir.
  29. 29Pour in your uncooked bow tie pasta and give that a stir.
  30. 30Pour in your uncooked bow tie pasta and give that a stir.
  31. 31Simmer for about 10 to 15 minutes.
  32. 32Simmer for about 10 to 15 minutes.
  33. 33Simmer for about 10 to 15 minutes.
  34. 34Cover during the first half of the cooking process and then you can uncover it during the last half.
  35. 35Cover during the first half of the cooking process and then you can uncover it during the last half.
  36. 36Cover during the first half of the cooking process and then you can uncover it during the last half.
  37. 37Once the pasta is just about done, add in the cream, give that a stir, and let that simmer a little bit to thicken.
  38. 38Once the pasta is just about done, add in the cream, give that a stir, and let that simmer a little bit to thicken.
  39. 39Once the pasta is just about done, add in the cream, give that a stir, and let that simmer a little bit to thicken.
  40. 40Taste for seasonings and then finish with some lemon juice and freshly grated Parmesan.
  41. 41Taste for seasonings and then finish with some lemon juice and freshly grated Parmesan.
  42. 42Taste for seasonings and then finish with some lemon juice and freshly grated Parmesan.
  43. 43Add that chicken back into the pot to warm through along with its juices and you're done.
  44. 44Add that chicken back into the pot to warm through along with its juices and you're done.
  45. 45Add that chicken back into the pot to warm through along with its juices and you're done.
  46. 46Serve a couple generous portions, garnish with fresh parsley and more fresh parmesan and you have a delicious dinner for two.
  47. 47Serve a couple generous portions, garnish with fresh parsley and more fresh parmesan and you have a delicious dinner for two.
  48. 48Serve 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 large chicken breast
  • 1 large chicken breast
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 medium shallot
  • 1 medium shallot
  • 1 medium shallot
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 2.5 cups chicken broth
  • 2.5 cups chicken broth
  • 2.5 cups chicken broth
  • 8 oz bowtie pasta (farfalle)
  • 8 oz bowtie pasta (farfalle)
  • 8 oz bowtie pasta (farfalle)
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 cup parmesan
  • 1 cup parmesan
  • 1 cup parmesan
  • 0.5 of lemon lemon juice
  • 0.5 of lemon lemon juice
  • 0.5 of lemon lemon juice
  • for garnish parsley
  • for garnish parsley
  • for garnish parsley

Equipment

panlidfoil

Tips

  • Seasoning in layers is key.