Categories: Pasta

Ingredients

• 2 tbsp plus 2 tsp Blackening Seasoning (see recipe), divided
• 1 tsp dried Italian seasoning
• 4 1/2 to 5 lb. whole chicken, backbone removed, flattened
• 1 tbsp vegetable oil
• 1/2 cup plus 1 tbsp unsalted butter, divided
• 1/2 cup heavy whipping cream
• 1 1/2 cups grated Parmesan
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon zest
• 1/2 tsp kosher salt
• 1/2 tsp ground nutmeg
• 16 oz. fettuccine, cooked as directed

Directions

1. Preheat grill to medium to medium-high heat. Place a 12-inch cast-iron skillet on grill while grill heats.

2. Sprinkle 2 tbsp Blackening Seasoning and Italian seasoning all over chicken.

3. Add oil to skillet. Place chicken, skin side down, in skillet; add 1 tbsp butter. Cook chicken with grill lid closed until skin is charred, about 20 minutes. Using tongs, carefully turn chicken. Cook with grill lid closed until cooked through, 30 to 35 minutes. Remove skillet from heat; cut chicken as desired. Keep chicken warm in skillet.

4. In a Dutch oven, melt remaining 1/2 cup butter over medium heat. Add cream; bring to a low boil. Reduce heat to low; gradually whisk in cheese until smooth. Stir in parsley, lemon zest, salt, nutmeg and remaining 2 tsp Blackening Seasoning until combined. Stir in fettuccine until well coated. Serve immediately with chicken.

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