Louisiana Blackening Basics

Blackened Chicken Alfredo
Makes 4 servings
  • 1 (4½-5-pound) whole chicken, backbone removed
  • 2 tablespoons plus 2 teaspoons Creole-Italian Blackening Rub, divided (recipe follows)
  • 1 teaspoon vegetable oil
  • ½ cup plus 1 tablespoon unsalted butter, divided
  • ½ cup heavy whipping cream
  • 1½ cups grated Parmesan cheese
  • 1 pound fettuccine pasta, cooked according to package instructions
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 2 tablespoons chopped fresh parsley

Blackening Basics


Before adding oil to the cast-iron pan, make sure the pan is smoking hot.

1. Preheat grill to 400°. Place a 12-inch cast-iron skillet on grill while grill heats.

2. Press chicken so it lays flat. Sprinkle 2 tablespoons Creole-Italian Blackening Rub evenly over chicken. Add oil to skillet, and place chicken in skillet skin-side down. Add 1 tablespoon butter, and close grill lid. Cook 20 minutes or until charred. Using tongs, carefully turn chicken. Cover grill, and cook 30 to 35 minutes more or until a meat thermometer registers 165°. Remove from heat. Cut chicken into 4 pieces, and keep warm.

3. In a large skillet, melt remaining ½ cup butter over medium heat. Add heavy cream; bring to a boil. Gradually whisk in Parmesan until smooth. Using tongs, add warm fettuccine, tossing to coat. Add remaining 2 teaspoons Creole-Italian Blackening Rub, zest, salt, nutmeg, and parsley until combined. Serve immediately with chicken.

Creole-Italian Blackening Rub
Makes about ⅓ cup
  • 2 teaspoons kosher salt
  • 2 teaspoons dried marjoram
  • 2 teaspoons ground fennel
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground fenugreek*
  • ½ teaspoon garlic powder
  1. In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.
* Fenugreek is a spice often used in Middle Eastern cuisine that imparts a bittersweet taste, almost like burnt sugar.



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