Blackened Chicken Alfredo with Fettuccine

Directions

1. (optional) Pound chicken breast to ½ inch thick

2. Season both sides of the chicken breasts with Lane’s Blackening Seasoning, ensuring they are evenly coated.

3. In a large pot, bring salted water to a boil and cook the fettuccine noodles according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

4. While the pasta is cooking, heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of butter to the skillet and allow it to melt.

5. Once the butter is melted, add the seasoned chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until the chicken is blackened and reaches an internal temperature of 165°F . Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.

6. In a new large skillet add 1 stick of butter and the heavy cream, stirring gently until it starts to simmer, about 2-3 minutes.

7. Add 1 tbsp Garlic² seasoning and Gradually add the grated Parmesan cheese, one cup at a time, to the cream, stirring continuously until the cheese is melted and the sauce is smooth. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.

8. Add the cooked fettuccine noodles to the skillet with the Alfredo sauce, tossing gently to coat the noodles evenly. Season with salt and black pepper to taste.

9. Serve the fettuccine Alfredo on plates, topped with sliced blackened chicken. Garnish with additional Parmesan cheese if desired.