Fettuccine Alfredo with Blackened Chicken

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.


Related Recipes:
- Cajun Chicken Pasta
- Fettuccine with Garlic Cream Sauce & Peas
- Spaghetti Carbonara


Fettuccine Alfredo with Blackened Chicken:
For 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.

For Fettuccine

• 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.

Fourth of July Recipe Ideas

These classic American recipes are the perfect way to enjoy the Fourth of July

It's almost the Fourth of July, and we'll be making our annual trip to Minnesota to spend the week with my husband's family at their lake house. I look forward to the trip all year and can't wait to spend time boating, relaxing, and sharing some good meals (and drinks!) with our loved ones. We'll grill hamburgers and hot dogs and eat pasta salad and corn on the cob. After all, the Fourth of July is the time to embrace all the delicious American foods that we grew up on. Here's a list of some of my favorite all-American recipes, from a killer mac and cheese to sticky BBQ ribs.

*See previous Fourth of July menu ideas here.


Fourth of July Recipes:

• Baked Macaroni and Cheese - The ultimate mac and cheese is baked until gooey and bubbling and has a crispy breadcrumb topping.
• BBQ Ribs with Homemade BBQ Sauce - Sweet and tangy barbecue ribs are messy fun and an easy make-ahead recipe for your party.
• Buttermilk Biscuits - These tender, flaky biscuits are a welcome side dish to any Fourth of July table.
• Classic American Cheeseburgers - A traditional beef burger with melted American cheese slices and all the toppings.
• Mixed Berry Crisp - This dessert is a great way to use in-season berries and is so much easier than making a pie. Serve with vanilla ice cream!

Check out my Pinterest board for more recipes.

Salmon with Tomato-Avocado Salsa

Simple roasted salmon is topped with a fresh cherry tomato and avocado salsa

We're in the midst of Copper River salmon season! Widely regarded as some of the best wild-caught salmon in the world, the fish is caught fresh in the Alaskan Copper River during a short time in the late spring and early summer every year. We're lucky enough to get the salmon delivered fresh to our local seafood market, and you can literally see the difference in quality compared to other varieties. Just look at the amazing orange color in the picture above! The fish is so flavorful and rich on its own, that I just simply roasted it in a low oven with some salt and pepper and topped it with a chunky tomato and avocado salsa. The salmon is the star of the plate, but the creamy avocado and sweet cherry tomatoes add a burst of freshness and flavor to the dish. It's a simple and healthy meal that's perfect for busy weeknights or an elegant weekend lunch with friends.

Note: If you can't get access to Copper River salmon, feel free to use whatever fresh fish you like here. Arctic char, halibut, and mahi mahi would all be great with the tomato-avocado salsa.


Related Recipes:
- Pesto-Dijon Salmon
- Baked Cod with Sherry & Butter
- Salmon Burgers with Avocado Aioli


Roasted Copper River Salmon with Tomato-Avocado Salsa:
For Salsa

• Halve or quarter  (depending on size) 1 c. of cherry tomatoes and place in a bowl with 1 finely minced shallot and 1 tsp. finely minced jalapeno.
• Dice 1 ripe avocado and add to the tomato mixture. Drizzle in 1 tsp. olive oil and 1/2 tsp. red wine vinegar and season with a pinch of salt.
• Gently stir the mixture, trying to keep the avocado pieces intact.
• Add in 1 tbsp. fresh cilantro and gently mix again right before serving.

For Salmon

• Heat the oven to 350F.
• Brush two 6 oz. salmon fillets with olive oil and season with salt and pepper.
• Place the salmon on a baking sheet and cook for 8 minutes, or until still slightly translucent in the center.*
• Divide the salmon onto plates and spoon the salsa on top.

Serves two

*Cooking time will vary based on the thickness of your fish.