Description
Blackened Chicken Alfredo is a flavorful twist on classic Alfredo pasta, featuring tender chicken breasts seasoned with a bold blend of blackening spices and cooked to perfection. Served over al dente fettuccine tossed in a creamy Parmesan sauce, this dish offers a perfect balance of smoky heat and rich creaminess, ready in just 35 minutes for an impressive yet easy dinner.
Ingredients
Scale
Pasta
- 8 ounces fettuccine
Chicken & 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 the fettuccine according to package directions until al dente. Drain the pasta and set it aside while you prepare the sauce and chicken.
- 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 the chicken breasts dry and evenly coat both sides with the blackening seasoning mixture to ensure full flavor coverage.
- 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 per side until the chicken is fully cooked through and develops a blackened crust. Remove the chicken from the skillet and let it rest 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, or until fragrant but not browned, to infuse the butter with garlic flavor.
- Make Sauce Base: Whisk together the low sodium chicken broth and cornstarch until smooth, then pour the mixture into the skillet with garlic butter. Bring to a gentle simmer and cook until the sauce has thickened slightly, stirring frequently to prevent lumps.
- Add Cream and Cheese: Stir in the heavy cream or evaporated milk mixture and freshly grated Parmesan cheese. Continue to stir until the sauce thickens further and the cheese melts completely. Taste the sauce and adjust the seasoning as needed.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the creamy Alfredo sauce.
- Serve: Slice the rested blackened chicken breasts and arrange them on top of the sauced pasta. Serve immediately for a delicious and satisfying meal.
Notes
- For a lighter Alfredo, you can substitute heavy cream with evaporated milk and add an extra teaspoon of cornstarch for thickness.
- Adjust the cayenne pepper quantity to control the heat level of the blackening seasoning.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- Use freshly grated Parmesan for the best melting texture and flavor in the sauce.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen it up before tossing with pasta.
