Fettuccine Alfredo with Blackened Chicken Breast is one of my favorite dishes of all time.
This version is Gluten-Free only. My mother loves this so much that when she orders it normally when out, but she isn’t happy with restaurants! She says I make it better than going out to get it.
This brand is not bad. Just really watch your cooking times. You don’t want to ever cook rice pasta – turns to mush FAST!
Start your pasta first. It’s going to take the longest to cook. So put your pot on to boil. I always salt the water a little. If you are trying to cut down your sodium you don’t have to salt the water.
This is the sauce right before it gets thick. I had stopped to take this photo and when I came back to stir it was thickened!
Blackened Chicken Breast
We have a George Foreman Grill. Seriously is one of the best investments you’ll make in your kitchen. Be sure to coat the chicken with the oil, salt and I used fresh cracked black pepper. I put it on the grill and both sides get cooked very nicely. This is the chicken just sitting – resting. It’s important to do that with meat because it will lock in the juices and flavor.
When your pasta is done cooking, the sauce will be done, just slice the chicken breasts. You want to slice it against the grain. If you are slicing it and fighting to get it sliced – switch your angle. You should not struggle to slice a chicken breast or any other piece of meat.
Finishing your dish
Put your pasta on your plate, ladle on 2 ladles of sauce, add a spoon or two of the sauté red onion and toss. Now top with chicken breast, tomato, green onion. If you have any extra Parmesan, you can add that too. Before you say red onion?! nooo – TRY IT. Trust me! I had Alfredo fixed just like this at a local owned spot in Northern California and this is just heavenly. The alfredo sauce recipe part – that’s Olive Garden’s!
- 8 oz Gluten Free Fettuccine
- 1 Tablespoon Butter Unsalted
- 3 Cloves Fresh Garlic Pressed
- 1/2 Cup Heavy Cream
- 1/2 Cup Whole Milk Or More To Taste
- 1/3 Cup Fresh Parmesan Grated
- 1 Large Egg YOLK Beaten
- Kosher Salt To Taste
- Ground Black Pepper To Taste
- 2 Tablespoons Fresh Parsley Chopped
- 2 Breast Chicken Boneless & skinless
- 2 Tablespoons Olive Oil
- 1 Med Red Onion Sliced and cut not quite a chop.
- 2-3 Sprigs Green Onion Chopped
- 1-2 Roma Tomatos Chopped
In a pot start boiling water with salt in it.
In a large pot of boiling salted water cook gluten free pasta according to package instructions, drain well.
Cook your favorite Gluten Free Fettuccine pasta.
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer;
Remove from heat and stir in Parmesan and egg yolk, whisking constantly to prevent the eggs from scrambling. Once the Parmesan and egg yolk are combined in, return it to the heat.
If the mixture is too thick, add more milk as needed, and in small amounts. If too thin add 1 Tablespoon Corn Starch to a little milk and stir. It's key to mix the cornstarch with a liquid then add to your sauce. I caution you to wait a good 10 minutes before you try to thicken.
Wash your chicken breasts. Pat dry with paper towel.
Coat the chicken with the olive oil - both sides. Salt and pepper both sides.
Put on your grill.
Cook chicken. Let stand about 5 minutes so juices set in.
In a small frying pan saute red onion.
Chop your tomato and green onion.