Description
A delicious and creamy Blackened Chicken Alfredo featuring perfectly seasoned and seared chicken breasts served over tender fettuccine pasta coated in a rich Parmesan Alfredo sauce, enhanced with smoky and spicy blackening seasonings for a comforting yet flavorful meal.
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 Pasta: Cook fettuccine according to the package directions until al dente. Once cooked, drain thoroughly and set aside to keep warm.
- Prepare Blackening Seasoning and Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Pat chicken breasts dry with paper towels, then evenly coat both sides of each chicken breast with the seasoning mixture.
- Cook Chicken: Heat 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat in a large skillet. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side, or until the chicken is fully cooked through and develops a blackened crust. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Sauté Garlic: 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, being careful not to burn it.
- Make Sauce Base: Whisk together the chicken broth and cornstarch until smooth, then pour this mixture into the skillet with the garlic. Bring it to a simmer and cook until the sauce thickens slightly.
- Finish Alfredo Sauce: Stir in the heavy cream (or evaporated milk mixed with 1 teaspoon cornstarch) and freshly grated Parmesan cheese. Continue stirring gently until the sauce thickens further and the cheese has completely melted. Taste and adjust seasoning as needed to your preference.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss well to fully coat the pasta with the creamy Alfredo sauce.
- Serve: Slice the blackened chicken breasts and arrange the slices on top of the sauced fettuccine. Serve immediately while hot.
Notes
- For a lighter sauce, substitute evaporated milk mixed with 1 teaspoon cornstarch for heavy cream.
- Adjust cayenne pepper amount to control spice level based on your preference.
- Be careful not to burn the garlic while sautéing to avoid bitterness.
- Resting the chicken after cooking helps retain juices and enhances texture.
- This recipe pairs well with a light green salad or steamed vegetables for a balanced meal.
