Blackened Chicken Alfredo

Blend all blackened seasoning ingredients (smoked paprika, black pepper, garlic powder, onion powder, oregano, thyme, kosher salt, cayenne) on high for 30–40 seconds until finely ground.

Measure 50 g of the seasoning into a shallow bowl; set the remainder aside for later use.

Cut each chicken breast in half, then slice each half horizontally to create six cutlets; pound thicker pieces to about ¾ inch thickness.

Press both sides of each cutlet into the 50 g seasoning, then refrigerate uncovered on a rack for 20–30 minutes.

Bring 4 L of water to a rolling boil; add 45 g kosher salt.

Heat a large 12‑inch sauté pan over medium‑high, add a generous drizzle of neutral oil, and place the seasoned chicken pieces in a single layer.

Press each piece with a weight and sear without moving for about 4 minutes, until the bottom is dark golden brown; add a pat of extra butter and let melt.

Flip the chicken, turn off the heat, and baste with the melted butter for 1–2 minutes; ensure the internal temperature reaches 155°F, then remove to a plate and pour pan butter over the chicken. Let rest.

Add a large pinch of salt to the boiling water and cook the fettuccine according to package directions (about 5 minutes). Reserve roughly 1½ cups of pasta water, then drain.

In the empty Dutch oven over medium heat, combine ½ cup reserved pasta water with the half‑and‑half and bring to a gentle simmer.

Stir in the cubed butter until the sauce is smooth and opaque.

Add the cooked fettuccine to the sauce, tossing gently; add more pasta water if needed to achieve a glossy coating.

Turn off the heat and sprinkle the grated Parmesan over the pasta, folding gently until melted and incorporated.

Adjust seasoning with salt if necessary, then keep the pasta warm.

Chop the rested chicken into bite‑size pieces, place on top of the pasta, and finish with an extra sprinkle of Parmesan.