Ingredients
Scale
- Blackened Seasoning-
- 1 ½ tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Alfredo Sauce-
- 1 shallot (minced)
- 6 tablespoons butter
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- parsley (for garnish)
- Other-
- 3 boneless skinless chicken breasts (sliced through the middle to make 6 thin cutlets)
- 2 tablespoons butter
- 16 ounces pasta noodles
Instructions
- In a small bowl mix together all of the ingredients for the blackened seasoning. Brush chicken with 2 tablespoons of melted butter and sprinkle on both sides with the blackened seasoning.
- Heat a large cast iron skillet over medium-high heat. Add the chicken and cook in batches, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 degrees F.). Remove from the skillet and keep warm.
- Cook the pasta in a pot of boiling, salted water until al dente. Drain in a colander but reserve ¼ cup of the pasta water. While the pasta is cooking, melt 6 tablespoons of butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add the heavy cream and bring to a boil. Reduce heat to medium and cook while stirring often until the sauce has reduced slightly (about 5 minutes). Remove from heat and add the parmesan cheese, salt, pepper, and the reserved pasta water. Add to the pasta and mix well. Slice the reserved chicken and serve on top of the alfredo noodles. Garnish with parsley.