Blackened Chicken and Broccoli Fettuccine Alfredo
A perfect pasta dish for any night of the week! Blackened Chicken and Broccoli Fettuccine Alfredo is a flavorful and filling complete meal.
Equipment
- 1 Large pot to blanch the broccoli and cook the pasta
- 1 Large bowl to shock the broccoli in an ice water bath
- 1 Large nonstick skillet to cook the chicken and make the sauce
Ingredients
- 1 small head of broccoli
- 8 chicken tenders about ¾ of a pound
- 2 teaspoons kosher salt
- 2 Tablespoons blackening seasoning
- 3 Tablespoons olive oil
- 6 Tablespoons unsalted butter
- 3 garlic cloves minced
- 1 ½ cups heavy cream
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1 ¾ cup parmiggiano reggiano (parmesan cheese), fresh grated
- 10-12 ounces fettuccine pasta
- Basil leaves optional for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Once boiling, add a couple of tablespoons of kosher salt. Cut the florets from the head of broccoli. Fill a bowl with cold water and plenty of ice. Add the broccoli florets to the boiling water for 1 ½ to 2 minutes (depending on how soft you like your broccoli). Remove the broccoli from the water with a slotted spoon and transfer directly into the ice bath. Once cooled (about 3 minutes), remove the broccoli to paper towels or a kitchen towel to dry. Set aside.1 small head of broccoli
- Season the chicken with a little kosher salt, then season with the blackening seasoning (omit salt if your blackening seasoning has added salt). This is easiest in a zip top bag but you can do it in a small bowl as well.8 chicken tenders, 2 teaspoons kosher salt, 2 Tablespoons blackening seasoning
- Add the olive oil into a nonstick skillet over medium heat and add the chicken. Cook for about 2 ½ minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet (without cleaning the skillet) and set aside to cool for 3-4 minutes, then slice into bite sized pieces. Set aside.3 Tablespoons olive oil
- Add the butter to the large skillet over medium heat until it melts. Add the garlic and cook for about 1 minute or until fragrant. Add the cream, Italian seasoning, and black pepper and whisk to combine and cook for about 5 minutes. Remove from the heat and stir in the parmesan. Taste for seasoning and add some kosher salt if necessary.6 Tablespoons unsalted butter, 3 garlic cloves, 1 ½ cups heavy cream, 2 teaspoons Italian seasoning, 1 teaspoon black pepper, 1 ¾ cup parmiggiano reggiano
- Bring a large pot of salted water (about 2 tablespoon of salt for 6-8 qts of water) to a boil over high heat, add the pasta to the boiling pasta water and cook to al dente according to the package directions, or for just a couple of minutes if using fresh homemade pasta. Just before the pasta is done, turn the heat up to medium low on the sauce. Remove about a half cup of pasta cooking water and set aside.10-12 ounces fettuccine pasta
- As soon as the pasta is done, transfer the cooked pasta to the sauce and stir it in. If the sauce needs thinning, use the reserved pasta water, a couple tablespoons at a time, until it reaches your desired consistency. Remove from the heat and add the broccoli and cooked chicken to the sauce. Gently stir to coat and warm up then serve with basil and additional parmesan cheese as garnish!Basil leaves
Nutrition
Calories: 1161kcalCarbohydrates: 66gProtein: 54gFat: 77gSaturated Fat: 42gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 299mgSodium: 2605mgPotassium: 1176mgFiber: 7gSugar: 7gVitamin A: 3219IUVitamin C: 138mgCalcium: 704mgIron: 4mg
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