6 servings
YouTube instructional video is at the bottom.
What you’ll need
1- and 1/2-pounds chicken breasts
Penne pasta
Heavy cream
Salted butter
Shredded parmesan cheese
Sharp white cheddar cheese
1 medium-sized lemon
Seasonings
Green onion
Garlic
Fresh parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Chef Paul’s pizza and pasta magic
Granulated onion
Granulated garlic
Cayenne pepper (Optional)
Tools you’ll need
Cheese shredder
9-inch round cast iron skillet
Preparation of ingredients
Seasonings
Step 1- Chop 3.5 ounces in weight of green onions and press 2 cloves or garlic with a garlic press or chop the garlic cloves with a knife. Rinse off fresh parsley with cold water. Chop parsley up really fine until it resembles coarse crumbs.
Lemons and white cheddar cheese
Step 2- Cut 1 large lemon in half. Shred 3.5 ounces in weight of sharp white cheddar cheese using a cheese shredder.
Chicken breasts
Step 3- Cut each chicken breast piece in half starting from the side going down the length. From there you have reduced the thickness of the chicken breast.
Step 4- Rinse the chicken breast pieces off with cold water. Pat each chicken breast piece dry with napkins. Melt 4 tablespoons salted butter. Brush the butter generously onto both sides of the chicken breast pieces with a pastry brush.
Step 5- Sprinkle salt, Tony Chachere’s creole seasoning, chef Paul’s poultry magic and Cayenne pepper onto both sides of the chicken breasts. Make sure you lightly sprinkle the salt, Tony Chachere’s creole seasoning and the cayenne pepper while sprinkling more of the Chef Paul’s poultry magic generously onto the chicken breasts pieces.
Searing the chicken breasts
Preheat fire to high heat.
Important note- Make sure you turn on your kitchen exhaust fan and have a fan placed in your kitchen window to ventilate the smoke outdoors.
Step 6- Let a cast iron skillet or large frying pan heat until smoke starts to come from the skillet or frying pan. Add the chicken breasts into the hot skillet or frying pan. Let sear from 2 minutes on each side. Place the chicken breasts onto a serving dish to cool.
Step 7- Cut the chicken breasts into medium-sized pieces and set aside. Do not consume the chicken breasts at this time as they are not fully cooked yet.
Cooking the pasta
Preheat fire to medium heat.
Step 8- Add 2 quarts water and 1 and 1/2 teaspoons salt into a large 8-quart pot. Stir all ingredients together and let the water come to a boil. Add 6 to 8 ounces in weight of penne pasta and stir. Let simmer for 12 minutes stirring occasionally. Once the cooking time has ended, taste test the penne pasta to see if it’s tender.
Step 9- Add the pasta into a mesh strainer and rinse the pasta off with cold water. Let cool for 10 to 15 minutes.
Making the Alfredo sauce
Preheat fire to medium heat.
Step 10- Add 4 tablespoons cubed salted butter 1/2 cup scallions (Green onion ends) and 1/8 cup chopped green onions into a large saucepan. Stir all ingredients together. Let sauté for 4 minutes stirring occasionally.
Step 11- Add 2 cloves pressed or chopped garlic, 2 cups heavy cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon chef Paul’s poultry magic, 1/2 or 1 teaspoon chef Paul’s pizza and pasta magic, 1/8 teaspoon granulated onion, 1/8 teaspoon granulated garlic, 1/8 teaspoon cayenne pepper, and 2 tablespoons fresh parsley. Stir all ingredients together. Let get hot for 2 to 3 minutes.
Turn your fire down to medium-low heat.
Step 12- Add 3.5 ounces in weight of sharp white cheddar cheese and 1/3 cup shredded parmesan cheese. Stir until the cheese melts into the sauce for about 1 minute. Add your chopped chicken breast pieces along with the pan juices and place a mesh strainer over the sauce and squeeze 1/2 of a lemon (2 to 3 teaspoons). Stir all ingredients together. Cover the saucepan with a lid. Let simmer for 1 to 2 minutes or until the sauce thickens.
Step 13- Add all of the penne pasta you cooked into the saucepan. Stir all ingredients until the pasta is coated with the sauce. Let the pasta cool for 25 to 30 minutes before serving.
YouTube instructional video
