RECIPES / CARIBBEAN COOKING
Creamy Chicken Alfredo with Green Seasoning
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp BackYard Blendz Original Green Seasoning
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 lb fettuccine
- 2 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup grated cheddar cheese
- ¼ cup chopped fresh parsley
- ½–1 cup reserved pasta water, as needed
- Additional parsley, for garnish, optional
Method
- Season the chicken Pat the chicken breasts dry and, if very thick, gently pound them to an even thickness. Coat with BackYard Blendz Original Green Seasoning, black pepper and a light pinch of salt. Allow to rest for 20–30 minutes while preparing the remaining ingredients.
- Cook the pasta Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to the package instructions. Reserve about 1 cup of pasta water before draining.
- Sear the chicken Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for approximately 4–6 minutes per side, depending on thickness, until golden and cooked through. Transfer to a plate and rest for 5 minutes before slicing.
- Build the Alfredo sauce Reduce the heat to medium and melt the butter in the same pan. Add the garlic and cook for about 30–60 seconds until fragrant, taking care not to brown it.
- Add the cream Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and cook for 2–3 minutes.
- Add the cheese Gradually stir in the Parmesan followed by the cheddar until melted and smooth. Keep the heat low so the cheese does not separate.
- Finish the pasta Add the drained fettuccine and toss until evenly coated. Add reserved pasta water a little at a time until the sauce is glossy and coats the pasta without becoming overly thick.
- Serve Divide the pasta between plates and top with the sliced chicken. Finish with chopped parsley and freshly ground black pepper. Serve immediately.
BackYard Blendz Chef Notes
Use freshly grated Parmesan where possible. Pre-shredded cheese often contains anti-caking agents that can make cream sauces grainy.
Keep the heat low once the cheese is added. High heat can cause the sauce to split or become oily.
Reserved pasta water is the best way to loosen the sauce. Add it gradually until the Alfredo is glossy and clings to the fettuccine.
For even cooking, pound very thick chicken breasts to a similar thickness before searing.
BackYard Blendz Original Green Seasoning adds fresh Caribbean herbs and aromatics without heat. For a spicier version, substitute the Spicy Green Seasoning.
Serve immediately. Alfredo sauce thickens as it cools, so loosen it with a small splash of reserved pasta water if it sits before serving.
Made with BackYard Blendz
BackYard Blendz Original Green Seasoning
LEARN THE FLAVOUR
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