Blackened Chicken Alfredo

By lauramae

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.

Details

Adapted from plainchicken.com

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.