"Hunger is the best sauce in the world."--Cervantes

Blackened Chicken Alfredo Recipe

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This recipe for Blackened Chicken Alfredo, by , is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Anderson


White Sauce:
6 tablespoons butter
2 cloves garlic, minced
1 1/2 heavy cream
2 egg yolks
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
⅛ teaspoon ground nutmeg

2 skinless boneless chicken breasts
teaspoon cayenne pepper
teaspoon paprika
teaspoon ground cumin
teaspoon thyme
⅛ teaspoon salt
⅛ teaspoon black pepper or white pepper
⅛ teaspoon onion powder
1 tablespoon oil

Fettuccine or Linguine Noodles

White Sauce:
Melt butter in a saucepan over medium heat. Cook the garlic in the melted butter about 1 minute. Stir the cream into the butter mixture. Add the egg yolks and whisk with the butter mixture until smooth. Stir in cup Parmesan cheese.the Romano cheese, and nutmeg into the mixture; season to taste with salt. Bring the sauce to barely a simmer over low heat, cook and stir at a simmer until cheeses have melted and sauce has thickened, 3-5 minutes. Remove from heat and set aside.

Mix the paprika, cayenne pepper, cumin, thyme, ⅛ teaspoon salt, pepper, and onion powder together in a bowl. Rub on side of each chicken breast thoroughly with the spice mixture. Heat 1 tablespoon of oil in a skillet over high heat. Sear the chicken breasts seasoned sides first in the hot oil until the spices turn almost black, about 1 minute per side, transfer to a baking sheet. Bake the breasts in the 375 oven until no longer pink in the center and an instant-read-thermometer inserted into the thickest part of a breast reads at least 160 5-10 minutes, set aside to rest. Slice chicken breasts.

Cook pasta according to package directions. Drain pasta. Add white sauce and sliced chicken breasts to pasta.

Serve with additional grated Parmesan cheese.




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