Description
This Blackened Chicken Alfredo is a flavorful twist on the classic creamy pasta dish, featuring tender chicken breasts coated in a bold blackening spice blend and served over fettuccine tossed in a rich Parmesan cream sauce. Ready in just 35 minutes, it’s perfect for a comforting yet quick dinner that delivers smoky, garlicky, and savory notes in every bite.
Ingredients
Scale
Pasta
- 8 ounces fettuccine
Chicken and Seasoning
- 2 medium chicken breasts
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼–½ teaspoon 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 Pasta: Prepare the fettuccine according to the package instructions until al dente. Drain thoroughly and set aside for later use.
- Mix Blackening Seasonings: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper to create the blackening spice blend. Pat the chicken breasts dry with paper towels and coat both sides evenly with the seasoning mixture.
- Cook 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 on each side until they are thoroughly cooked and develop a charred, blackened crust. Remove the chicken from the skillet and let it rest before slicing.
- Prepare Sauce Base: In the same skillet, reduce heat to medium and melt the remaining 3 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Thicken Sauce: Whisk together the chicken broth and cornstarch until smooth, then pour into the skillet with garlic butter. Bring the mixture to a simmer, stirring constantly until the sauce slightly thickens.
- Add Cream and Cheese: Stir in the heavy cream (or the evaporated milk and cornstarch mixture) along with the freshly grated Parmesan cheese. Continue stirring until the sauce thickens to a creamy consistency and the cheese fully melts. Taste and adjust seasoning as needed.
- Toss Pasta: Add the cooked fettuccine into the skillet with the sauce, tossing well to ensure the pasta is evenly coated.
- Serve: Slice the rested blackened chicken breasts and arrange the pieces on top of the sauced pasta. Serve immediately for best flavor.
Notes
- For a lighter sauce, substitute heavy cream with evaporated milk plus 1 teaspoon cornstarch for thickening.
- Adjust cayenne pepper according to your spice preference.
- Letting the chicken rest after cooking helps retain its juices for a moist and tender bite.
- Freshly grated Parmesan cheese melts better and provides superior flavor compared to pre-grated varieties.
- Use low sodium chicken broth to better control salt levels in the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
