Description
A rich and flavorful Blackened Chicken Alfredo recipe featuring juicy, spice-coated chicken breasts atop creamy Parmesan fettuccine pasta. Perfect for a hearty dinner with a Cajun-inspired twist, this dish combines perfectly seasoned chicken with a luscious homemade Alfredo sauce.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning (or a mix of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper)
Pasta and Sauce
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Chopped parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Coat both sides evenly with blackened seasoning.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5–6 minutes per side until blackened and fully cooked, reaching an internal temperature of 165°F. Remove chicken from skillet and let it rest for a few minutes before slicing thinly.
- Make the Alfredo sauce: Reduce the heat to medium and melt the unsalted butter in the same skillet. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Add cheese and season: Stir in the grated Parmesan cheese until the sauce becomes smooth and thickened. Season the sauce with salt and pepper according to taste.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss well to coat the noodles evenly with the creamy Alfredo sauce.
- Serve: Plate the sauced pasta and top with the sliced blackened chicken breasts. Garnish with chopped parsley and serve immediately for the best flavor and texture.
Notes
- You can substitute the chicken with shrimp for a seafood twist.
- To make the dish gluten-free, use gluten-free pasta instead of traditional fettuccine.
- For extra heat, increase the amount of cayenne pepper in the seasoning blend.
- Letting the chicken rest after cooking helps retain its juiciness when sliced.
- Use freshly grated Parmesan cheese for best melt and flavor in the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 2g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
