Ingredients
- Blackened Chicken
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 1 Tbsp paprika
- 1 Tbsp dried tarragon
- 1 tsp salt
- 1 tsp ground red pepper
- 1/2 tsp black pepper
- 2/3 cup olive oil
- 1/2 cup Worcestershire sauce
- 4 chicken breast, pounded to an even thickness
- 1 (12oz) package dried fettuccine
- Alfredo Sauce
- 2 sticks butter, softened
- 1/2 lb grated Parmesan cheese, plus more for serving
- 1 tsp garlic powder
- Salt
- 1/2 cup plus pasta water
- Using an electric mixer, beat butter, garlic powder and Parmesan until creamy.
Preparation
Step 1
Combine first 11 ingredients in a heavy-duty ziplock bag; add chicken. Seal and marinate in refrigerator at least 8 hours, turning bag occasionally.
Remove chicken from bag and discard marinade. Cook chicken in skillet over medium-high heat for 5 minutes on each side or until well browned. Slice chicken diagonally and set aside.
Fettuccine and Alfredo Sauce
2 sticks butter, softened
1/2 lb grated Parmesan cheese, plus more for serving
1 tsp garlic powder
Salt
1/2 cup plus pasta water
Using an electric mixer, beat butter, garlic powder and Parmesan until creamy.
In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.