Mama Lucci's Fettuccini Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water.

Add 12 oz fettuccini and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Return the drained pasta to the pot off the heat. Add 2 tablespoons unsalted butter, 1 cup freshly grated Parmesan, and some Alfredo sauce (see sauce section) — toss gently to coat, adding up to ½ cup reserved pasta water to loosen if needed.

Taste and finish with freshly ground black pepper and chopped parsley. Keep warm until plating.

Warm or toast 2 slices of garlic bread according to package or recipe and keep warm for serving.

In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter until foaming.

Add 3 minced garlic cloves and cook, stirring, about 30–45 seconds until fragrant but not browned.

Sprinkle 2 tablespoons all-purpose flour into the butter-garlic mixture and whisk continuously for 1 minute to form a roux and cook the raw flour taste.

Slowly pour in 1 cup whole milk while whisking to prevent lumps, then whisk in 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer (do not boil) and continue to whisk for 2–3 minutes until slightly thickened.

Reduce heat to low and whisk in 1 cup freshly grated Parmesan cheese a small handful at a time until fully melted and the sauce is smooth.

Season the sauce with 3 teaspoons salt, 1 teaspoon white or black pepper, and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning. If the sauce is too thick, whisk in up to ½ cup reserved pasta water to reach desired consistency.

Keep the sauce warm over very low heat, stirring occasionally, until ready to toss with the pasta.

Prepare the chicken: pound each chicken breast to an even thickness (about ¾ inch) for even cooking. Pat breasts dry with paper towels.

In a small bowl, combine 2 tablespoons olive oil and 1 tablespoon lemon juice. Brush the mixture evenly on both sides of each breast.

Season the chicken generously on both sides with 1 teaspoon salt and 2 tablespoons blackened or Cajun seasoning, pressing the rub into the meat so it adheres.

Pan-Sear (Blackened) Option

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil or 1 tablespoon butter. Add chicken and cook 4–5 minutes per side until deeply browned and spice crust forms and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes before slicing.

Grill (Cajun Grilled) Option

Preheat grill to medium-high. Oil the grates. Place chicken on the grill and cook 4–6 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

If you prefer a slightly milder profile, reduce the seasoning amount or wipe off excess rub after cooking. Keep the cooked sliced chicken warm while plating.