Blackened Chicken Alfredo KETO (without the noodles)

 

Blackened Chicken Alfredo

This Blackened Chicken Alfredo recipe is your weeknight ticket to restaurant quality flavor. If you’re looking for a delicious dinner that can be made in less than 30 minutes with minimal clean up, look no further!

Ingredients: 

• 400 grams pasta of choice, preferably short pasta
• Chicken:
• 4 chicken breasts, thinly sliced to yield 8 pieces
• 1 tsp olive oil, extra virgin
• 1/4 cup butter
• salt
• black pepper
• garlic powder
• onion powder
• smoked paprika
• dried parsley
• dried oregano
• dried basil

Cream Sauce:

• 2 ¼ cup heavy cream, 33%
• 1 ¼ cup parmigiana reggiano, finely grated
• 3 garlic cloves, minced
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp nutmeg

Garnish:

• red pepper flakes, optional
• fresh basil, optional

Instructions: 

Prepare the chicken: 

• Using a paper towel, pat the chicken to dry.
• Lightly spray both sides of the chicken with cooking spray.
• Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.

Fry the chicken: 

• Use a large frying pan set to medium/high heat add 1 tsp of olive oil.
• Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.
• Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.
• Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.
• Repeat this step and cook the remaining chicken breasts.

Cook the pasta: 

• Fill a large pot of salted water and bring to a boil.
• Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.
• Keep aside until ready to use.
• Nikki's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.

Make the sauce: 

• To the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.
• Add the heavy cream and bring to a simmer for 3-4 minutes.
• Add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps.
• Allow the sauce to simmer for 2-3 minutes, or until it has thickened.
• Nikki's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.

• Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.
• Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.
• Garnish: finish with red pepper flakes and fresh basil if desired.

Notes:

• Serve over GF pasta or protein pasta as a healthier choice. Highly recommend using the fresh herbs, it adds a freshness to this rich dish. 

Macros:

• Serving: 8  | Calories: 661kcal | Carbohydrates: 40g | Protein: 38g | Fat: 38g | Saturated Fat: 22g
• Source:  https://sammymontgoms.com/blackened-chicken-alfredo/#wprm-recipe-container-13191