Wednesday, December 5, 2012

Blackened Chicken Alfredo

So this is an older recipe from five or six years back that we decided to resurrect and revitalize.  My brother, Drew, always raved about this one since it's creamy, cheesy, pasta goodness with some awesomely spiced chicken so this remake is for him.  I used some penne that I had around the house but you could use some fettuccine or whatever you prefer.  Also, the mushrooms and sun dried tomatoes are optional and can be added in quantities to your liking or not at all if that's what you prefer.

For musical accompaniment, The Vandals with Urban Struggle.  Cause it's the Vandals, that's why. - justin


BLACKENED CHICKEN ALFREDO
Prep time: 20min
Cook time: 25 min
Difficulty: Medium
Serves: 4-6
  •  Enough water to boil 1 lb of noodles
  • 1lb of noodles
  • 1 lb boneless skinless chicken cut into 1 inch cubes or thin strips
  • 1 tbs blackened seasoning
  • 4 tbsp butter
  • 1 cup chopped mushrooms
  • 1 cup diced yellow or white onion
  • 1/4 cup diced sun-dried tomatoes 
  • 2 tbsp minced garlic
  • 1/2 cup white wine (I used a pino grigio)
  • 1/4 cup fresh lemon juice
  • 1 tsp grated lemon zest
  • 2 1/2 cups heavy cream
  • 2 tsp Kosher salt
  • 2 tsp ground black pepper
  • 1 cup shaved or shredded Parmesan cheese
  • 1/4 chopped green onions
Toss the chicken and the blackened seasoning together in a gallon ziplock and set in the fridge.  This can actually be done as early as the day before cooking if you really want to get those flavors in there.

Salt your pasta water generously and bring it to a rolling boil and add your pasta of choice.  Bring it back up to a boil and drop it to a low boil for 10 min, or until al dente.  Drain and set aside.

When you drop the noodles in the water, bring a cast iron pan up to heat over a medium burner and add 2 tbsp of the butter and let it melt.  Add your chicken that had been sitting in the blackened seasoning and let it blacken.  The milk solids in the butter, along with the spices in the seasoning, will turn dark and blacken as the chicken cooks.  Try not to move it around too much before the surface touching the skillet has time to caramelize a bit.  If it doesn't blacken completely, don't fret.  You're going to smother it in alfredo later anyway and it's going to taste awesome so no worries.

When your chicken has cooked, remove and set aside.  Return the pan to the heat and add the mushrooms, onions, and sun-dried tomatoes.  Saute for 3 minutes or until onions become translucent.  Add the garlic and saute for 1 minute more.  Add the wine, lemon juice, and lemon zest and simmer for 5 minutes, using a spatula or wooden spoon to scrape up all the brown bits from the bottom of the skillet.  Add the chicken that was set aside, the heavy cream, kosher salt, and ground black pepper and bring the heat up till the cream is at a low boil.  Allow it to reduce by 1/3.

After the cream sauce has reduced and thickened, kill the heat, stir in the butter, Parmesan and the pasta.  Mix well and allow the pasta to absorb some of that sauce.  Serve it up with the chopped green onions served on top and with a couple of slices of the sun dried tomato if you like!


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