Alimony Alfredo
Alimony Alfredo
Ingredients
For the Blackened Chicken
- 1 pound boneless, skinless chicken breasts
- as needed Nomad Blackened Seasoning, low sodium
- as needed salt, lightly, plus to taste
- as needed oil, for searing
For the Fettuccine and Sauce
- 1 box fettuccine pasta
- 1 pint heavy whipping cream, plus extra as needed
- 1 stick Kerrygold Garlic Herb Butter
- 1 block Parmesan cheese, 5 to 6 ounces, grated
- 6 garlic, to 8 cloves, minced
- 1/2 cup Kim Crawford Sauvignon Blanc
- 1 tablespoon Badia black garlic
For Garnish
- as needed red pepper flakes
- as needed fresh parsley
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min
- 2
Butterfly the chicken breasts and pound them flat to an even thickness. Pat them thoroughly dry with paper towels, lightly salt them, then heavily coat both sides with Nomad Blackened Seasoning.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat with a sufficient amount of oil for searing. Once hot, sear the seasoned chicken for 2 minutes per side until blackened and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside. Do not clean the skillet, as the fond will be used for the sauce.
⏱️ 8 min•🌡️ 165
- 4
Drop the fettuccine pasta into the boiling salted water and cook according to package directions, typically 8-10 minutes, until al dente.
⏱️ 10 min
- 5
While the pasta cooks, return to the same skillet used for the chicken. Over medium heat, add the entire stick of Kerrygold Garlic Herb Butter, the minced fresh garlic, and the Badia black garlic. Sauté for about 30 seconds until the garlic is fragrant.
⏱️ 1 min
- 6
Deglaze the pan by pouring in the 1/2 cup of Kim Crawford Sauvignon Blanc. Scrape up all the browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer for 2 minutes, reducing slightly.
⏱️ 3 min
- 7
Turn off the heat. Allow the skillet contents to cool down to almost room temperature (this is crucial to prevent the sauce from separating). Once cooled, add the 1 pint of heavy whipping cream and the grated Parmesan cheese. Mix thoroughly with a whisk until well combined. Return the skillet to medium-low heat and bring the mixture to a gentle simmer while continuously mixing until the sauce is smooth and creamy. Add more heavy cream if a thinner consistency is desired.
⏱️ 5 min
- 8
Using tongs, transfer the cooked pasta directly into the sauce in the skillet. Toss to coat the pasta evenly with the creamy Alfredo sauce.
⏱️ 2 min
- 9
Slice the blackened chicken into desired pieces and arrange them over the pasta. Garnish generously with fresh parsley and red pepper flakes.
⏱️ 1 min
- 10
Serve the Alimony Alfredo immediately while hot.
Kitchen Tools
Nutrition Facts (per serving)
Alimony Alfredo
For the Blackened Chicken
- 1 pound boneless, skinless chicken breasts
- as needed Nomad Blackened Seasoning, low sodium
- as needed salt, lightly, plus to taste
- as needed oil, for searing
For the Fettuccine and Sauce
- 1 box fettuccine pasta
- 1 pint heavy whipping cream, plus extra as needed
- 1 stick Kerrygold Garlic Herb Butter
- 1 block Parmesan cheese, 5 to 6 ounces, grated
- 6 garlic, to 8 cloves, minced
- 1/2 cup Kim Crawford Sauvignon Blanc
- 1 tablespoon Badia black garlic
For Garnish
- as needed red pepper flakes
- as needed fresh parsley
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min - 2
Butterfly the chicken breasts and pound them flat to an even thickness. Pat them thoroughly dry with paper towels, lightly salt them, then heavily coat both sides with Nomad Blackened Seasoning.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat with a sufficient amount of oil for searing. Once hot, sear the seasoned chicken for 2 minutes per side until blackened and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set it aside. Do not clean the skillet, as the fond will be used for the sauce.
⏱️ 8 min•🌡️ 165 - 4
Drop the fettuccine pasta into the boiling salted water and cook according to package directions, typically 8-10 minutes, until al dente.
⏱️ 10 min - 5
While the pasta cooks, return to the same skillet used for the chicken. Over medium heat, add the entire stick of Kerrygold Garlic Herb Butter, the minced fresh garlic, and the Badia black garlic. Sauté for about 30 seconds until the garlic is fragrant.
⏱️ 1 min - 6
Deglaze the pan by pouring in the 1/2 cup of Kim Crawford Sauvignon Blanc. Scrape up all the browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer for 2 minutes, reducing slightly.
⏱️ 3 min - 7
Turn off the heat. Allow the skillet contents to cool down to almost room temperature (this is crucial to prevent the sauce from separating). Once cooled, add the 1 pint of heavy whipping cream and the grated Parmesan cheese. Mix thoroughly with a whisk until well combined. Return the skillet to medium-low heat and bring the mixture to a gentle simmer while continuously mixing until the sauce is smooth and creamy. Add more heavy cream if a thinner consistency is desired.
⏱️ 5 min - 8
Using tongs, transfer the cooked pasta directly into the sauce in the skillet. Toss to coat the pasta evenly with the creamy Alfredo sauce.
⏱️ 2 min - 9
Slice the blackened chicken into desired pieces and arrange them over the pasta. Garnish generously with fresh parsley and red pepper flakes.
⏱️ 1 min - 10
Serve the Alimony Alfredo immediately while hot.