Blackened Chicken Alfredo

This came out soooo good.


The only bad thing about blackening chicken indoors is you will smoke up the house good. But it's worth it. Well worth it!

For best results, blacken the chicken in a cast iron skillet. You need a pan that can get really, really hot and put a nice blacken on the chicken.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe

Ingredients:

4 boneless, skinless chicken breasts, butterflied
3/4 cup blackening seasoning (I used Zatarain's)
5 T butter
2 cloves garlic, minced
2 cups heavy cream
1/4 t white pepper
1/2 cup Parmesan cheese, grated
3/4 cup Mozzarella cheese, shredded
1 12 oz box angel hair pasta
Fresh parsley, chopped, for garnish

1. Put a large pot of salted water over high heat.

2. Preheat oven to 350 F.

3. Heat a large cast iron skillet over high heat.

4. Spread blackening seasoning out on a plate. Coat the chicken on both sides. Place into skillet and blacken on both sides. Remove skillet from stovetop and place in the oven for about 10 minutes or until the chicken reaches 165 F. Remove.

5. Start cooking the noodles per box instructions.

6. Melt butter in a medium saucepan over medium heat. Add garlic, cream, white pepper. Bring to a simmer, stirring often.

7. Add the Parmesan cheese and simmer for about 10 minutes or until the sauce has thickened.

8. Add Mozzarella cheese and stir until smooth.

9. Drain pasta noodles and place on serving plates. Slice chicken into strips and put on top of pasta. Spoon sauce over the top, garnish with parsley, and serve.