Italian-American cuisine is different in the sense that it takes liberties with ingredients. Typically, chicken would be part of the main dish while pasta would be served separately. In Italy, it is frowned upon to serve chicken mixed with pasta. Enjoy! Note: If the pasta dries out use a couple of tablespoons of reserved pasta water at a time to bring back the creamy consistency. Slice the blackened chicken into bite-sized pieces and either toss it all together with the pasta or serve it individually on plated portions of pappardelle. Season with salt and pepper to taste and add 3 tablespoons of minced parsley. When the pasta is al dente, drain it well and add it to the alfredo sauce. Once it does you can turn the heat down to low. The sauce will thicken and begin to bubble.At this point, you can cook your pasta in the boiling water to al dente. Once the garlic turns golden (about 2 minutes) add in 1 ¼ cups of heavy cream and the Parmigiano Reggiano cheese.Note: You don't want to use the pan that blackened the chicken for fond/deglazing since it will be burnt and will ruin your alfredo sauce! Using a new clean pan, heat 7 tablespoons of butter and the garlic over medium-low heat.Place the cooked blackened chicken on a cutting board and tent with foil. The chicken should take approximately 3 minutes per side to cook.After 2 minutes toss in 1 tablespoon of butter to the pan as well. Once the pan gets hot (wait 3 minutes) add a touch of olive oil and lay down the chicken to sear. Heat a stainless steel pan to medium heat.You can also just use salt and pepper (1 teaspoon salt, ½ teaspoons pepper) if you like. Use about 2 to 2 ½ teaspoons of seasoning. Season the flattened chicken with blackened seasoning on both sides.Using a plastic bag and meat mallet is the easiest way to do this. Butterfly 1 pound of chicken breasts and flatten the pieces to about ⅜ to ½" thick.Also, finely mince 3 cloves of garlic and grate 1 ¼ cups of Parmigiano Reggiano cheese, and set it aside.
Bring a large pot of salted (2 tablespoons kosher salt per gallon) water to boil.If you're looking for the more "traditional" Roman-style Alfredo, check out my recipe for fettuccine alfredo.Įach number corresponds to the numbered written steps below. This version includes a few non-traditional ingredients, including cream, garlic, and blackened chicken, and while this dish is not authentic Italian in any way, it's still worth sharing with you because I think you'll love it as much as I do.
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