An adaptable classic that is quick to come together.
- 2 tablespoons butter
- 1 small clove garlic, finely chopped
- 1 ½ cups heavy cream
- 1 large egg yolk
- 1 pound fresh fettuccine
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper to taste
- 2 chicken breasts
- Blackening seasoning (we use Spicewalla’s)
- Salt & pepper to taste
Bring 3-4 quarts generously salted water to a boil.
While the water heats, coat chicken pieces in blackening seasoning and get your grill heating up.
Pro tip: A lot of todays store-bought chicken breasts are WAY too thick. We trim ours to a thinner and more uniform thickness and dice up the trimming and store in a freezer bag for stir fry night.
Melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat).
Not is a good time to throw the chicken on the grill and cook it up.
Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water.
Slice the chicken breasts across the grain. Put Alfredo in serving bowls and top with the sliced and blackened chicken. We top our with fresh ground pepper and chopped parsley.