Blackened Chicken Alfredo Meg's Everyday Indulgence

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Reserve the remaining seasoning for later. Heat 2 tablespoon olive oil over medium-high heat in large skillet. Add the chicken to the skillet and cook for 4-5 minutes per side or until blackened and cooked through. Set aside. In the same skillet, lower the heat to medium and add the butter and cream.

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While the chicken and the pasta are cooking make the sauce: In a medium-sized pan add the butter and press the garlic cloves over. Let cook for 2-3 minutes until golden and fragrant. Add the evaporated milk and the parmesan cheese and let cook for 3 more minutes. Slice the blackened chicken breast and set it aside.

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Cook the Noodles - Get a large pot of salted water on the stove for the noodles. While the water is heating, start prepping the chicken. Cook the noodles al dente. Prep and Cook the Chicken - Coat the breasts with oil and seasoning. Throw them on the grill and cook until 165°F.

Blackened Chicken Alfredo Meg's Everyday Indulgence

Internal temp should be at least 165 degrees. Remove from heat. In another large skillet over medium heat, add butter and onions. Cook for a few minutes until onions are soft. Add the garlic, basil, parsley, black pepper and cook for another minute. Slowly pour in the heavy cream while stirring.

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Instructions. Preheat oven to 375 degrees F. Heat griddle on medium low to medium. While griddle is heating up, pound out chicken breasts so that each breast is uniform in thickness. Then, season both sides of each piece of chicken with your blackening seasoning (or substitute all-purpose seasoning of your choice).

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Coat both sides of the chicken with the blackened seasoning. Heat a cast iron skillet over high heat. Place the olive oil in the pan. When the oil is hot, add the chicken breasts to the pan. Cook the chicken for 5 minutes on each side until each side is brown.

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Step 5: Make Alfredo Sauce. To the drippings left in the skillet from the chicken, melt some butter then add fresh garlic and the remaining 1 tablespoon Blackening seasoning; cook for 3 minutes to infuse the butter with garlic flavor and bloom the spices.

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While the pasta is cooking, heat a skillet over medium heat. Add the blackened chicken and cook on each side 1-2 minutes until heated through. Remove from skillet, slice the chicken, and set aside. In the skillet, heat the butter and pressed garlic until it begins to bubble and becomes fragrant.

Blackened Chicken Alfredo Meg's Everyday Indulgence

Add your chicken broth to the skillet and stir. Whisk in canned unsweetened coconut milk. Bring to a gentle boil then to a simmer. Add chicken to skillet. Then, add cooked pasta and parmesan cheese. Gently combine all ingredients until chicken and pasta are evenly coated. Season with more salt and pepper if needed.

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Heat a skillet over medium-high heat. Once hot, melt 1 tablespoon of butter. Place the chicken breasts on the pan and cook for 3 to 4 minutes. Flip the chicken breasts over, and cook for another 4 minutes on the other side. Remove the chicken from the pan onto a plate and leave any tidbits on the pan for extra flavor.

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Bake the chicken. Transfer the chicken to the prepared baking dish and bake until the chicken registers 165 degrees Fahrenheit with an instant-read thermometer. Make the alfredo sauce. Whisk together the heavy cream and the butter in a large skillet. Allow to simmer, then stir in the parmesan cheese until it is melted.

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Cook for 4-5 minutes until cooked through and no longer pink. Bake - either cut into strips or leave in whole breasts and bake at 375 for approx. 20-25 minutes until cooked through and no longer pink. BBQ - pound the chicken fillets to approximately 1/2 inch thick. Top with the seasonings and coat well on all sides.

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Instructions. In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions. Reserve a cup of the pasta water for later. Drain and wash the pasta with cold water to prevent it from overcooking. Make the blackened chicken seasoning.

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Cook the pasta in a pot of boiling, salted water until al dente. Drain in a colander but reserve 1/4 cup of the pasta water. While the pasta is cooking, melt the butter in a medium sauce pan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil.

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Add one teaspoon of the leftover blackening seasoning, Cajun seasoning blend, or Creole seasoning blend, stir to combine, and cook for another minute. Do not let the mixture boil. Slowly add the parmesan cheese and whisk until it is melted and the sauce is smooth. Add the pasta and toss to combine.

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Cook chicken in a skillet over medium-high heat for 5 minutes on each side or until well browned. Slice chicken diagonally and set aside. Cook fettuccine according to package directions. Warm alfredo sauce and toss with cooked pasta. Stir in the chopped tomato and green onions.