Creamy Canna-Alfredo Fettuccine with Blackened Chicken
Recipe Info
Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
An indulgent Italian-American classic featuring al dente fettuccine tossed in a rich, velvety parmesan cream sauce infused with cannabis, topped with boldly seasoned blackened chicken breast.
Terpene Pairing
Caryophyllene: Found in black pepper and cloves, this spicy, peppery terpene mirrors the heat of the blackened seasoning and provides a grounding, functional effect that balances the richness of the cream.
Dosage Information
Total infusion: 1/4 cup cannabis-infused butter.
Per serving: Approximately 1 tablespoon of infusion per plate. Ensure the sauce is thoroughly whisked before serving to distribute the infusion evenly.
Ingredients List
1 lb fettuccine pasta
2 large chicken breasts, halved horizontally
1/4 cup cannabis-infused butter
1/4 cup high-quality unsalted butter
2 cups heavy cream
1.5 cups freshly grated Parmesan cheese (do not use canned)
3 cloves garlic, minced
2 tablespoons blackened seasoning (paprika, cayenne, onion powder, garlic powder, thyme)
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Salt and cracked black pepper to taste
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Allow to cool completely before beginning your infusion.
Infusion Instructions
In a double boiler, melt 1 cup of unsalted butter with your decarboxylated flower. Maintain a temperature between 160°F and 180°F for 2-3 hours. Strain through cheesecloth into a glass jar and store in the refrigerator.
Preparation Instructions
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Coat the chicken breasts generously on both sides with the blackened seasoning.
In a large skillet over medium-high heat, add olive oil. Sear the chicken for 5-6 minutes per side until cooked through and a dark, flavorful crust has formed. Remove from heat and let rest for 5 minutes before slicing.
In a separate large saucepan or deep skillet over medium-low heat, melt the unsalted butter and the cannabis-infused butter together.
Add the minced garlic and cook for 1 minute until fragrant but not browned.
Slowly whisk in the heavy cream and bring to a very gentle simmer. Do not let it boil.
Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
Toss the cooked fettuccine into the sauce until every strand is coated.
Plate the pasta and top with the sliced blackened chicken. Garnish with fresh parsley and extra cracked black pepper.
Chef Tips
Always grate your Parmesan cheese fresh from the block. Pre-shredded cheeses are coated in cellulose which prevents them from melting smoothly, often resulting in a grainy Alfredo sauce.
Consume Responsibly
Start Low, Go Slow