Blackened Chicken Fettuccine Alfredo - Half Recipe

1. Prepare and season chicken

Pat the 1/2 chicken breast dry with paper towels. Lightly pound to even thickness (about 1/2 inch) if needed. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt, and black pepper. Rub the chicken with 1 teaspoon olive oil, then coat both sides evenly with the spice mix, pressing gently so the rub adheres.

2. Heat a 10–12 inch skillet over medium-high heat until hot (about 2–3 minutes). Add 1/2 tablespoon unsalted butter and swirl to melt. Place the seasoned chicken in the skillet; cook without moving for 3 minutes to form a dark crust. Flip and cook another 2–3 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove chicken to a cutting board, tent with foil and let rest 5 minutes (it will carryover to about 165°F / 74°C).

3. After resting, slice the chicken thinly on a bias into 1/4-inch slices. Keep warm while finishing the sauce and pasta.

4. Cook pasta

Bring 6 cups water to a rolling boil in a medium saucepan. Add 1/2 tablespoon salt. Add 3 oz fettuccine and cook according to package until al dente (usually 7–9 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

5. Make the sauce

Return the same saucepan (or a medium skillet) to medium heat and melt 1 tablespoon unsalted butter. Add 1/2 teaspoon minced garlic and cook 20–30 seconds until fragrant but not brown. Pour in 1/2 cup heavy cream and 2 tablespoons whole milk, bring to a gentle simmer (do not boil). Reduce heat to low and stir in 1/2 cup freshly grated Parmesan cheese a little at a time until melted and smooth. If sauce seems too thick, add up to the reserved 1/4 cup pasta water 1 tablespoon at a time until desired consistency is reached. Taste and adjust with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and a very small pinch of nutmeg if using.

6. Add the drained fettuccine to the sauce and toss gently to coat, heating together for 1 minute so pasta absorbs sauce. If needed, use a splash of reserved pasta water to loosen and create a silky finish.

7. Plate: mound the sauced fettuccine on a serving plate. Arrange sliced blackened chicken over the pasta. Garnish with chopped fresh parsley and an extra sprinkle of grated Parmesan if desired. Serve immediately.