16 oz fettuccine pasta1 tbsp butter½ cup reserved pasta water
Homemade Alfredo Sauce
4 tbsp butter4 cloves garlic, minced2 cups heavy cream1½ cups freshly grated Parmesan cheese½ tsp Italian seasoning½ tsp black pepperSalt, to taste
Sun-Dried Tomatoes
¾ cup sun-dried tomatoes packed in oil, drained and sliced1 tbsp oil from the sun-dried tomato jar
For Finishing
½ cup freshly grated Parmesan cheese2 tbsp fresh parsley, choppedCrushed red pepper flakes, optionalFreshly cracked black pepper
👨🍳 Directions
1. Prepare the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine until just shy of al dente according to the package directions.Before draining, reserve approximately ½ cup of the pasta water.Drain the pasta and toss it with a tablespoon of butter to help prevent sticking.Set aside.
2. Preheat the Blackstone
Preheat your Blackstone Griddle to medium heat, creating a slightly hotter cooking zone for the chicken and a lower-temperature zone for bringing everything together.Add a light coating of avocado oil to the hotter section.
3. Season & Cook the Chicken
Season the chicken with garlic powder, Italian seasoning, onion powder, smoked paprika, salt, and black pepper.Place the chicken onto the hot griddle and spread it into an even layer.Let it cook without constantly moving it so those pieces have time to develop some beautiful color.Cook for approximately 6–8 minutes, tossing occasionally, until the chicken reaches an internal temperature of 165°F.Move the finished chicken to the cooler side of the griddle.
4. Griddle the Sun-Dried Tomatoes
Add about a tablespoon of oil from the sun-dried tomato jar to the griddle.Add the sliced sun-dried tomatoes and cook for approximately 1–2 minutes.We're not trying to burn them—just warm them through and let those concentrated tomato flavors hit the griddle.Move them over with the chicken.
5. Make the Alfredo Sauce
Turn a section of the Blackstone to low heat.Add the butter and minced garlic and cook for approximately 30 seconds.Slowly pour in the heavy cream.Use your spatulas to keep the cream contained while gently mixing it with the butter and garlic.Let it warm and slightly reduce for a couple of minutes.Sprinkle in the Parmesan a little at a time while continuously mixing.Season with Italian seasoning and black pepper.If the Alfredo becomes too thick, add a splash of the reserved pasta water.
6. Bring Everything Together
Add the cooked fettuccine directly into the Alfredo sauce.Using two spatulas or tongs, toss the pasta through the sauce until every strand is coated.Bring the chicken and sun-dried tomatoes back into the mixture.Toss everything together for another 1–2 minutes until the chicken is hot, the pasta is coated, and those sun-dried tomatoes are distributed throughout.
7. Finish & Serve
Turn off the heat and finish everything with another generous handful of freshly grated Parmesan.Top with chopped parsley and freshly cracked black pepper.If you like a little heat with your Alfredo, add some crushed red pepper flakes.Then get it off the griddle and onto the plates while that sauce is hot and creamy. 🔥
🌟 Bright Spots Pro Tip
LOW HEAT is your friend when making Alfredo on the Blackstone.Heavy cream and Parmesan don't need screaming-hot temperatures.If your griddle is too hot when you add the Parmesan, the sauce can separate and become oily instead of smooth and creamy.Use the Blackstone's different heat zones to your advantage. Sear the chicken hot, but build the Alfredo low and slow.And save that pasta water! A splash can bring a thick Alfredo sauce right back to the silky consistency you're looking for.
