Creamy Comforting Alfredo With Extra Juicy Chicken
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Blackened Seasoning:
25g (about 3½ T) smoked paprika
8g (about 1 T + ½ tsp) ground black pepper
15g (about 1½ T) garlic powder
30g (about ¼ cup) onion powder
3g (about 1 T) dried oregano
3g (about 1 T) dried thyme
30g (about 3½ T Diamond Crystal or 2 T Morton) kosher salt
3g (about 1½ tsp) cayenne pepper
Chicken:
450–500g (about 1 lb, or 2 large) boneless, skinless chicken breasts
50g (about 7 T) blackened seasoning from above, for dredging
30g (about 2 T) neutral oil, divided between batches if needed
Extra unsalted butter, for finishing the chicken
Pasta and Sauce:
250g (8.8 oz) dried egg fettuccine nests, such as De Cecco No. 103
45g (about ⅓ cup Diamond Crystal or 3 T Morton) kosher salt, for 4 liters (about 4 quarts) pasta water
150g (about ⅔ cup) reserved pasta water, plus more for loosening
150g (about ⅔ cup) half-and-half
75g (about 5 T) unsalted butter, cubed
75g (about ¾ cup) Parmesan, finely grated, plus more for finishing
Salt,
Olive oil
Instructions:
1 blend all seasoning ingredients on high for about 30 seconds until finely ground and well combined. Measure 50g into a shallow bowl and store the untouched remainder
2 Cut chicken in half. Slice each thick lobe horizontally into two cutlets, making six pieces total. Pound any thicker areas to about ¾ inch
3 Press both sides of each chicken piece into the 50g seasoning Refrigerate uncovered on a rack over a tray for 20–30 minutes.
4 Meanwhile, bring 4 liters/qts of water to a rolling boil in a large pot. Finely grate Parmesan, cube 75g butter and measure half-and-half.
5 Heat a heavy 12-inch sauté pan over medium.Add a generous amount of oil. Carefully lay in the chicken. Press with cooking weight and leave undisturbed for about 4 minutes until the bottom side is a dark golden brown (not fully black). When chicken is almost done on the first side, add a large pat of extra butter and melt. When the color on the first side reaches the desired amount of doneness flip. Turn off the heat and baste with the butter for 1-2 minutes. When done, the center of the chicken should reach 155°F for a full minute.
6 Transfer to a plate and pour the pan butter over the chicken. Rest the chicken while making the pasta.
7 Add 2 very large 3 finger pinch of salt to the boiling water along with the fettuccine. Stir to separate and cook according to the package instructions.
8 Reserve bout 1½ cups pasta water, then drain
9 In the empty Dutch oven over medium heat, bring 1/2c pasta water and half-and-half to a gentle simmer. Add 75g cubed butter and stir until opaque and smooth with no greasy slick.
Fold in the pasta gently. There should be enough liquid in the bottom of the pan that when you pull away the pasta, the liquid is fully coating the bottom of the pan. If needed, add more pasta water.
10 Turn off the heat and sprinkle in 75g Parmesan evenly over the pasta. Very gently turn and fold the pasta until the parmesan is melted into the sauce.
11 Loosen with small splashes of reserved pasta water if needed until glossy and slightly loose, with just a little sauce pooling underneath. Fold to incorporate very gently so you don’t break the pasta. Taste and add salt only if needed.
12 Transfer the chicken to a clean cutting board and chop into bite-size pieces. Swirl pasta into warm bowls, top with a sprinkle of grated parmesan and a serving of the chopped chicken
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