Leftover Fettuccine Alfredo with Chicken
I don’t recommend reheating this recipe. Since there is no flour in this sauce, it separates when reheating. This will happen whether reheated over low heat on the stovetop or in the microwave. So, enjoy it while it is fresh and warm! This blackened chicken alfredo is the perfect example. It has show-stopper vibes, but it is just the combination of two extremely easy recipes. With my broken-down steps and detailed instructions, anyone can make this delicious dinner.
Make the fettuccine. Bring a pot of water to a roaring boil and cook the noodles according to the box directions. Make the blackened chicken. Rub the chicken cutlets with cajun seasoning and oil and add them to a hot skillet. Cook for one to two minutes on each side. 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. Season with salt and pepper. Toss the sauce with the fettuccine. Cut up the chicken and serve on top of the fettuccine.
Make sure to use enough water. The water in your pot should more than just cover the pasta; it needs room to comfortably expand. You will need about four quarts of water. Bring your water to a roaring boil. Don’t add any pasta until you see large and frequent bubbles. Salt the water. I always add between one and two teaspoons of kosher salt to my pasta water before putting in the dry noodles. Stir the noodles regularly. Fettuccine is notorious for sticking together. Give it a good stir with tongs when you first add it to the boiling water and keep stirring every few minutes to break it up. Follow the directions on the box and set a timer. I always turn on a timer when I add dry noodles to boiling water. Use the time listed on the box and test your noodles to make sure they are al dente before draining them. Drizzle some olive oil. Once your fettuccine is cooked, drizzle some olive oil and toss until the rest of the meal is ready. This will prevent the noodles from drying out and sticking together.
The keys to making blackened chicken are to use a really hot skillet without anything in it and to know that the chicken will not be fully cooked until it is baked. Using a meat thermometer will ensure that the chicken is thoroughly cooked without being overdone. For the best alfredo sauce, you are going to want to grate the parmesan from a block. Pre-shredded cheese is covered in preservatives that help it not stick together, but prevent it from melting well. In a recipe where the cheese is melted to make a sauce, good melting is crucial. You will be so glad that you took the time to freshly grate the cheese. Once your sauce is done, be sure to taste it and add more salt and pepper as needed. The seasoning at the end really pulls together the dish, so be sure to play with this.
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