Blackened crust on chicken meets creamy Alfredo sauce—two bold flavors working hard, no fussing required
Ingredients
Ingredients
- For the Chicken:
- 4 chicken breasts, boneless, skinless
- 1 teaspoon avocado oil
- Ace Kickstart®
- For the Alfredo:
- 1 pound fettuccini
- 1 stick (8 Tablespoons) butter, unsalted, room temperature
- 4 oz shaved Parmesan cheese
- Ace Kickstart®
- 2 cups hot pasta water
Method
-
01
Preheat cooking surface to high and medium-high zones
10 minBlackstone or griddle with dual heat zones for chicken.
-
02
Bring salted pasta water to boil
8 minSalt water until it tastes like the ocean.
-
03
Coat chicken with oil and dust with Ace Kickstart
4 minYou want an even, thin coating of spice that sticks to the oil—if it's clumping or sliding off, you need a little more oil on the chicken. Don't be shy with the Ace Kickstart; this is where all your flavor lives.
-
04
Sear chicken on high heat for 5 min
5 minFirst side on high heat zone.
-
05
Cook fettuccini for 10 min
10 minStart pasta around the first chicken flip.
-
06
Flip and continue cooking chicken to 155F internal
5 minMove to medium heat zone if needed; pull at 155F.
-
07
Let chicken rest briefly
3 minCarryover cooking brings to 165F.
-
08
Drain pasta and reserve 2 cups pasta water
2 minThat starchy pasta water is liquid gold for your sauce, so don't dump it down the drain—the heat and starch will help your butter and Parmesan come together into something creamy without cream.
-
09
Make Alfredo sauce with butter, cheese, and pasta water
4 minStir in hot pot until creamy; season with Ace Kickstart.
-
10
Plate pasta and top with sliced chicken
2 minDust with extra Parmesan as desired.
From Mike's Notebook
Don't skip the dual heat zones—high sears the crust, medium finishes cooking without burning the spice.
Pull the chicken at 155°F internal; carryover heat during rest gets you to safe 165°F without drying it out.
Use that reserved pasta water to loosen the Alfredo, not cream—starch keeps the sauce from breaking and coating better.