One of My Favorite Recipes: Blackened Chicken Alfredo
I try not to eat too much pasta because I just don’t enjoy it enough to justify the extra pounds. Fried chicken, yes. Fried dough, yes. Pretty much fried anything really. Pasta, rice, or potatoes, eh. I usually pass.
However, I came across a recipe years ago, and through the years tweaked it until it was exactly what I wanted. I wish I could remember where the original recipe came from so I could credit them, but I’ve made so many adjustments through the years that I probably wouldn’t recognize it anyway.
One thing to know about me is that I’m not the best at following recipes. I always use them as a baseline, but I add whatever, whenever and I feel like it makes everything that much better. So if I put down a measurement, please feel free to adjust to taste and preference. My husband constantly says that I’m trying to kill him with garlic, but it’s without a doubt my favorite ingredient and I do feel the need to point out that with two adults and four children, we rarely get sick so I’m doing something right!
So I say all that to say that you should feel free to adjust for your personal preferences. I initially started out making this without mushrooms, but my husband and I love mushrooms so I added them at some point. We also love broccoli so if they have broccoli at the store I add that too. The veges I add really depend on what country we’re in and what veges we have available.
So here it is: My recipe is based on a super hungry family of 6. I always think there will be leftovers, but there rarely are. However, for the normal family you can cut it in half or freeze the leftovers.
5 boneless, skinless chicken breasts
1/2 cup blackening spice (I make a big batch which will have leftovers you can use for other recipes: 3 tablespoons paprika, 3 tablespoons cayenne pepper, 2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 2 teaspoons black pepper, 2 teaspoons white pepper, 2 teaspoons oregano, 2 teaspoons dried basil, 2 teaspoons salt, a few dashes of Goya Adobo if you have access to it).
4 tablespoons minced garlic
1 cup roughly chopped sundried tomatoes
1/2 cup white wine
1 1/4-1 1/2 cup fresh grated parmesan cheese
1 pound cooked fettucine
1/2 cup sliced scallions
1-2 cups mushrooms/broccoli
Salt and pepper to taste
Dredge the chicken breast in the blackening spice and cook over high heat (using a few tablespoons of olive oil) for a few minutes until each side is blackened (approximately 4-5 minutes per side, depending on stove and strength. Remove from heat and place in the oven at low heat for 10-15 more minutes to make sure the chicken is cooked through. Overseas we have a real bootleg oven which doesn’t actually tell us the temperature so we just have to wing it, hence why I just say “low heat.”
In sautee pan, big enough to hold sauce and pasta, add a few tablespoons of olive oil over medium heat. Add garlic and saute for one minute. Add sundried tomatoes and chicken slices.
Deglaze the pan with the wine. Add the cream and reduce the heat to a simmer and reduce the sauce by half.
Once the sauce is half the consistency, add 3/4 of the parmesan cheese and whatever veges your heart desires. Slowly stir until cheese has melted.
Add pasta, and salt and pepper to taste.
Once finished, add scallions and rest of the parmesan cheese.
If the sauce is thicker than you would like, add some more wine. I do this all the time so trust me, you’re kids will be fine and won’t somehow be drunk because you added wine late in the game. If you aren’t about that life, you can add some milk, chicken stock, or even a little water.