Easy as that 😌🍝 Fettuccine Alfredo and Blackened Chicken for those nights when you need dinner in 30 minutes (or less)!
Here’s how to make it:
2 boneless skinless chicken breasts
1 teaspoon each of garlic and onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon Kosher salt
Oil for the pan
Freshly chopped parsley, to garnish
10 ounces dry fettuccine
½ cup room temp unsalted butter, cut into 1 tbsp hunks
4 cloves garlic, sliced
1 ½ cups finely grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt for the pasta water
Freshly ground black pepper to taste (optional)
Preheat oven to 375 and line a small baking sheet with foil.
Combine the garlic powder, onion powder, paprika, and salt in a small bowl and stir to combine. Drizzle the chicken with a little olive oil and season generously on both sides until coated (give it a good rub to make sure they are well seasoned!). Pan fry on each side, turning frequently, until golden brown. Remove to the foil lined pan and bake until the chicken reaches 165F internal temp, about 15 minutes.
Meanwhile, bring a large pot of salted water to boil and prepare the pasta to al dente, making sure to reserve about 1 cup of starchy water.
To a large skillet add 4 tablespoons of butter and melt over medium low heat. Add the sliced garlic and saute until tender. Add the drained pasta and remove from the heat. Stir in the remaining butter and parmesan cheese. Drizzle with some of the pasta water and keep mixing to emulsify the sauce. Add a good amount of ground black pepper.
To plate, add a generous portion of pasta to a dish and top with sliced chicken. Garnish with chopped fresh parsley and more grated parm.