Description
This Blackened Chicken Alfredo recipe features tender chicken breasts coated with a smoky, spicy seasoning and seared to perfection. Served over fettuccine tossed in a creamy, garlicky Alfredo sauce made with Parmesan cheese and a touch of chicken broth for depth. This dish offers a delicious twist on classic Alfredo with bold blackened flavors.
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 Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta and set aside.
- Prepare the Blackening Seasoning and Chicken: In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Pat the chicken breasts dry with paper towels and evenly coat both sides with the seasoning blend.
- Cook the Chicken: Heat 1 tablespoon unsalted butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side, or until the chicken is cooked through and has a dark, 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 for about 1 minute until it becomes fragrant but not browned.
- Make the Sauce Base: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture into the skillet with garlic and bring to a simmer. Cook the sauce until it slightly thickens, stirring occasionally.
- Add Cream and Cheese: Stir in the heavy cream (or the evaporated milk mixed with 1 teaspoon cornstarch) and 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 with Sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the Alfredo sauce.
- Serve: Slice the blackened chicken breasts and arrange the slices atop the sauced pasta. Serve immediately for a rich and flavorful meal.
Notes
- For a lighter sauce, substitute evaporated milk mixed with cornstarch for heavy cream.
- Adjust the cayenne pepper amount according to your heat preference.
- Letting the chicken rest before slicing helps retain its juices.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- This dish pairs well with a simple green salad or steamed vegetables.
