Description
A flavorful and creamy Blackened Chicken Alfredo combining perfectly seasoned and seared chicken breasts with a rich, garlicky Alfredo sauce served over tender fettuccine pasta. This dish offers a delicious balance of smoky, spicy blackening spices and smooth Parmesan cream sauce, ready in just 35 minutes.
Ingredients
Scale
Pasta
- 8 ounces fettuccine
Chicken and Seasoning
- 2 medium chicken breasts
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼–½ tsp cayenne pepper
Sauce
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain the pasta and set aside.
- Prepare the blackening seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Pat the chicken breasts dry and evenly coat both sides with this seasoning mixture.
- Cook the chicken: Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side, until the exterior is blackened and the chicken is cooked through. Remove the chicken from the skillet and let it rest before slicing.
- Make the sauce base: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Thicken the sauce: Whisk together the chicken broth and cornstarch until smooth, then pour the mixture into the skillet. Bring it to a simmer and cook, stirring occasionally, until the sauce thickens slightly.
- Add cream and cheese: Stir in the heavy cream (or the evaporated milk mixture) and freshly grated Parmesan cheese. Continue stirring until the sauce thickens further and the cheese melts completely. Adjust seasoning with salt and pepper as needed.
- Toss pasta with sauce: Add the cooked fettuccine to the sauce and toss well to evenly coat the pasta with the creamy Alfredo sauce.
- Serve: Slice the rested blackened chicken breasts and arrange on top of the sauced pasta. Serve immediately for best flavor and texture.
Notes
- For a lighter version, you can substitute evaporated milk plus cornstarch for the heavy cream.
- Adjust cayenne pepper quantity to control the spiciness of the blackening seasoning.
- Letting the chicken rest before slicing helps retain juices, making it more tender.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- To make gluten-free, substitute the fettuccine with gluten-free pasta.
