• Bring a large pot of water to a roaring boil. Season with 1 teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package. Stir immediately after adding it to the water and then frequently while it is boiling.
  1/2 pound fettuccine

Blackened Chicken

• Preheat your oven to 350 degrees Fahrenheit.
• Heat a cast iron skillet over high heat until it is smoking. This will take about 5 minutes. Please note that you are not adding anything to this skillet while it is preheating.
• Mix the cajun seasoning with the oil. Rub it all over the chicken cutlets.
  3 tablespoons cajun seasoning, 1/4 cup vegetable oil, 1 pound boneless skinless chicken breasts
• Add the prepared chicken to the skillet. Cook for 1 to 2 minutes on each side.
• Transfer the chicken to the prepared baking dish. Bake for 15 to 20 minutes, or until the chicken registers 165 degrees Fahrenheit with an instant read thermometer.

Alfredo Sauce

• In a skillet over medium heat, whisk together the heavy cream and the butter until the butter is melted. Bring it to a simmer and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles.
  2 cups heavy cream, 2 tablespoons unsalted butter
• Stir in the parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.
  1 cup parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
• Toss the fettuccine with sauce. Cut up the chicken and serve on top of the fettuccine.