Sammy Montgoms

Blackened Chicken Alfredo

Name: Blackened Chicken Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 400 grams pasta of choice (preferably short pasta); 4 chicken breasts (thinly sliced to yield 8 pieces); 1 tsp olive oil (extra virgin); 1/4 cup butter; salt; black pepper; garlic powder; onion powder; smoked paprika; dried parsley; dried oregano; dried basil; 2¼ cup heavy cream (33%); 1¼ cup parmigiana reggiano (finely grated); 3 garlic cloves (minced); 1/4 tsp salt; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp smoked paprika; 1/4 tsp dried parsley; 1/4 tsp dried oregano; 1/4 tsp dried basil; 1/8 tsp nutmeg; red pepper flakes (optional); fresh basil (optional)

8 servings

portioner

15 minutes

aktiv tid

30 minutes

total tid

Begynd at lave mad

Ingredienser

400 grams pasta of choice (preferably short pasta)

4 chicken breasts (thinly sliced to yield 8 pieces)

1 tsp olive oil (extra virgin)

1/4 cup butter

salt

black pepper

garlic powder

onion powder

smoked paprika

dried parsley

dried oregano

dried basil

2¼ cup heavy cream (33%)

1¼ cup parmigiana reggiano (finely grated)

3 garlic cloves (minced)

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp smoked paprika

1/4 tsp dried parsley

1/4 tsp dried oregano

1/4 tsp dried basil

1/8 tsp nutmeg

red pepper flakes (optional)

fresh basil (optional)

Vejledning

Prepare the chicken: using paper towel, pat the chicken to dry. Lightly spray both sides of the chicken with cooking spray.Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.

Fry the chicken: to a large frying pan set to medium/high heat add 1 tsp of olive oil. Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.Repeat this step and cook the remaining chicken breasts.

Cook the pasta: fill a large pot of salted water and bring to a boil. Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.Keep aside until ready to use.Sammy's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.

Make the sauce: to the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.Add the heavy cream and bring to a simmer for 3-4 minutes.Next, add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps. Next, allow the sauce to simmer for 2-3 minutes, or until it has thickened.Sammy's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.

Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.

Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.

Garnish: finish with red pepper flakes and fresh basil if desired.

Ernæring

Portionsstørrelse

Kalorier

661 kcal

Fedt i alt

38 g

Mættet fedt

22 g

Uumættet fedt

12 g

Transfedt

0.2 g

Kolesterol

174 mg

Natrium

521 mg

Kulhydrater i alt

40 g

Kostfiber

2 g

Sukker i alt

3 g

Protein