Blackened Chicken Alfredo

Ingredients

Steps

1. 1

   Blend all the seasoning ingredients on high for about 30 seconds, until finely ground and well combined. Measure 50g into a shallow bowl and store the untouched remainder.

2. 2

   Cut the chicken breasts in half. Slice each thick lobe horizontally into two cutlets, for six pieces total. Pound any thicker areas to about ¾ inch.

3. 3

   Press both sides of each chicken piece into the 50g of seasoning. Refrigerate uncovered on a rack over a tray for 20–30 minutes.

4. 4

   Meanwhile, bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Finely grate the Parmesan, cube 75g of butter, and measure the half-and-half.

5. 5

   Heat a heavy 12-inch sauté pan over medium heat and add a generous amount of oil. Carefully lay in the chicken, press it with a cooking weight, and leave it undisturbed for about 4 minutes, until the bottom is dark golden brown (not fully black).

6. 6

   When the first side is almost done, add a large pat of butter and let it melt. Once the first side reaches the color you want, flip the chicken, turn off the heat, and baste with the butter for 1–2 minutes. The center should hold 155°F for a full minute.

7. 7

   Transfer the chicken to a plate, pour the pan butter over it, and let it rest while you make the pasta.

8. 8

   Add 2 very large three-finger pinches of salt to the boiling water along with the fettuccine. Stir to separate and cook according to the package instructions.

9. 9

   Reserve about 1½ cups of pasta water, then drain the pasta.

10. 10

    In the empty Dutch oven over medium heat, bring ½ cup of pasta water and the half-and-half to a gentle simmer. Add the 75g of cubed butter and stir until the sauce is opaque and smooth, with no greasy slick.

11. 11

    Gently fold in the pasta. When you pull the pasta aside, there should be enough liquid to fully coat the bottom of the pan; add more pasta water if needed.

12. 12

    Turn off the heat and sprinkle the 75g of Parmesan evenly over the pasta. Very gently turn and fold until the Parmesan melts into the sauce.

13. 13

    If needed, loosen with small splashes of reserved pasta water until the sauce is glossy and slightly loose, with a little pooling underneath. Fold very gently so you don't break the pasta. Taste and add salt only if needed.

14. 14

    Transfer the chicken to a clean cutting board and chop it into bite-size pieces. Swirl the pasta into warm bowls and top with grated Parmesan and the chopped chicken.