Creamy Blackened Chicken Alfredo Pasta for 4 Servings

Instructions:

1. Prep the chicken. Pat your 1.5 lbs boneless skinless chicken breasts completely dry with paper towels. Note: Moisture is the enemy of a good sear; wet meat will steam rather than crust.
2. Mix the rub. In a small bowl, combine 1.5 tbsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp cayenne pepper, 1 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp coarse black pepper.
3. Coat the meat. Dredge the chicken in the spice mixture, pressing firmly so the spices adhere to every inch of the surface.
4. Sear the chicken. Heat 2 tbsp avocado oil in a large skillet over medium high heat until it starts to shimmer and smoke slightly.
5. Create the crust. Lay the chicken in the pan and cook for 6-8 minutes per side until the crust is a dark, mahogany brown and the internal temp hits 165°F.
6. Boil the pasta. While the chicken rests, cook 12 oz fettuccine pasta in salted water until it is al dente with a slight bite in the center.
7. Sauté the aromatics. In the same skillet used for the chicken (don't wash it!), melt 4 tbsp unsalted butter and add 3 cloves minced garlic until fragrant and golden.
8. Build the sauce. Pour in 2 cups heavy whipping cream and 0.25 tsp ground nutmeg, simmering for 5 minutes until the liquid reduces slightly and coats the back of a spoon.
9. Incorporate the cheese. Stir in 1.5 cups freshly grated Parmesan cheese in small batches, whisking constantly until the sauce is glossy and completely smooth.
10. The marriage. Toss the cooked fettuccine into the sauce with a splash of pasta water, then top with sliced chicken and 2 tbsp fresh parsley.