Creamy pasta alfredo topped with slices of spicy grilled chicken
We've been eating pretty healthy at home, so it was time to indulge in something a little more decadent. Fettuccine alfredo definitely satisfied the craving for an indulgent meal, but I find that it can be a little boring on its own and added in some blackened chicken breasts to liven it up and add some protein. The chicken is coated with a homemade blackening spice rub and then grilled until the outside is charred and the inside is juicy. My husband grilled the chicken while I stayed in the kitchen and made the pasta, but you could just as easily cook the breasts in the oven or in a pan on the stove if that's better for you. The pasta is based loosely off a recipe from the Pioneer Woman and is just fettuccine noodles tossed with a mixture of butter, heavy cream, and parmesan cheese. If you can't tell from the ingredients alone, it's absolutely heavenly (although unfortunately not low-cal). It's a quick and easy meal that will satisfy all your cravings and appeal to even the pickiest eaters.
- Cajun Chicken Pasta
- Fettuccine with Garlic Cream Sauce & Peas
- Spaghetti Carbonara
Fettuccine Alfredo with Blackened Chicken:
- Heat a grill or grill pan to high heat.
- In a small bowl, combine 1 tsp. smoked paprika, 1/2 tsp. cumin, 1/2 tsp. kosher salt, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1/4 tsp. black pepper.*
- Lightly brush 2 boneless skinless chicken breasts with canola oil and sprinkle the seasoning all over the chicken in a thin, even coating.
- Grill the chicken for 4 minutes per side, or until the outside is black and the inside is no longer pink.
- Let the chicken rest for five minutes, then cut into thin slices.
- Bring a large pot of water to a boil and season with salt.
- Add in 1/2 lb. dried fettuccine pasta and cook for about 8 minutes, or until al dente.
- Drain the pasta, reserving 1/4 c. pasta cooking water.
- Meanwhile, melt 3 tbsp. butter and 3/4 lb. heavy cream in a skillet and add in a pinch of salt and black pepper.
- Turn the heat to very low and stir in 1/2 c. grated parmesan cheese until melted.
- Add in the pasta and some of the cooking liquid and toss to combine.
- Sprinkle another 1/2 c. grated parmesan cheese on top and toss again.
- Check for seasoning and adjust if necessary.
- Divide pasta into plates and serve with sliced chicken on top.
Serves two - four, depending on appetites
*Or use your own favorite blackening spice mix.