Ingredients
C
2 Chicken Breast
f
for the Blackened Chicken Seasoning
S
1 tbsp Smoked paprika
C
½ tbsp Cayenne
G
1 tbsp Garlic powder
O
1 tbsp Onion powder
O
1 tsp Oregano
P
½ tbsp Pepper
K
½ tbsp Kosher Salt
f
for the Pasta
f
1 ½ - 2 cups flour
E
2 Eggs
E
2 Eggs yolks
o
pinch of kosher salt
o
1 tablespoon olive oil
W
Water as needed
f
for the Alfredo Sauce
U
6 tbsp Unsalted Butter
G
3 cloves Garlic
H
½ cup Heavy Cream
o
1 cup or 3oz grated Parm
P
Pepper
P
Parsley
S
Salt
Directions
1
To make your fresh pasta, dump your flour on a work surface and make a well in the middle. Place your yolks in the well and add salt. Add olive oil then use a fork to beat the eggs. Push flour from the edges little by little while beating the eggs. Once it becomes shaggy, start kneading with your hands. Knead for 5-10 minutes until smooth adding a teaspoon of water at a time if necessary. Once done, wrap your dough in plastic wrap and let rest for at least 30 minutes.
2
Roll out the pasta or run through pasta machine until very thin. Cut into fettuccine. Then generously flour so it doesn’t stick together and place to the side. Cover with plastic wrap so it doesn’t dry out.
3
Season you chicken breast and sear in a pan over medium heat with a little oil. Once seared on both sides put in 400F oven for 6-10 minutes until reaches 160F. remove and let rest.
4
Put butter in a pan and cook on low until browned not burned. Keep stirring. Add your sliced garlic about 30 seconds before the butter is done and cook until the garlic gets just a little crispy but don’t burn it. Then add your cream, pepper and mix. Add parm.
5
Cook pasta for 1-2 minutes in boiling salted water.
6
Add pasta to sauce then add parsley. Add pasta water until it gives you right consistency. Salt to taste.
7
Plate, slice chicken garlic with more parm and pepper. ENJOY.
