How to make it
Each number corresponds to the numbered written steps below.
- Heat a large pot of salted water until it boils, adding two tablespoons of kosher salt per gallon. Moreover, grate 1 1/4 cups of Parmigiano Reggiano cheese and finely chop three garlic cloves. Set both aside. (Photo #1).
- Take one pound of chicken breasts and butterfly them, making the pieces about 3/8 to 1/2 inch thick. The simplest way to accomplish this is with a meat mallet and plastic bag. (Photo #2).
- Season the flattened chicken with blackened seasoning on both sides. Use about 2 to 2 1/2 teaspoons of seasoning. If you’d like, you can also just use one teaspoon of salt and one-half teaspoon of pepper. (Photo #3).
- Heat a stainless steel pan to medium heat. After three minutes of heating up, add a small amount of olive oil to the pan and place the chicken down to sear. Add one tablespoon of butter to the pan after two minutes. (Photo #4).
- It should take about three minutes for each side of the chicken to cook. After cooking, transfer the blackened chicken to a chopping board and cover with foil. (Photo #5).
- Heat 7 tablespoons of butter and the garlic in a fresh, clean pan over medium-low heat. 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! (Photo #6).
- Add the Parmigiano Reggiano cheese and 1 1/4 cups of heavy cream after the garlic has turned golden, which should take about 2 minutes. Stir the sauce and bring to a simmer. You can now cook your pasta to al dente in boiling water. (Photo #7).
- The sauce will thicken and begin to bubble. When it does, you can reduce the heat to a low setting. Drain the pasta thoroughly and add it to the alfredo sauce once it’s al dente. Toss well, then taste test. Add three tablespoons of finely chopped parsley and season with salt and pepper to taste. Turn off the heat. Cut the blackened chicken into bite-sized pieces, and then serve it on plated portions of pappardelle or toss it all together with the pasta. Enjoy! Note: To restore the creamy consistency to the pasta if it dries out, add a few tablespoons of the pasta water you set aside at a time. (Photo #8).
- Chicken. Purchasing whole chicken breasts and filleting them yourself will result in cost savings. For optimal results and quickest cooking, pound them to a thickness of approximately 1/2 inch. Additionally, it helps to maximize the surface area of the blackened seasoning. Before seasoning, give the cutlets some time to dry on paper towels.
- Save your pasta water. A vital component of pasta dishes like cacio e pepe and chicken Alfredo is starchy pasta water, as is nearly every pasta dish made with cheese or cream. It aids in the emulsification of the sauce and can be used to partially dried-out sauces to reconstitute them.
- Eat promptly. Serving the blackened chicken Alfredo immediately is advised, just like with any cream sauce. Should you have any leftovers, it’s best to reheat them over the stovetop with a little pasta water.
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