Description
This Blackened Chicken Alfredo features tender, spicy blackened chicken over creamy, homemade Alfredo sauce and fettuccine. A restaurant-quality meal that’s easy to make at home!
Ingredients
Units
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For the Blackened Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Pasta:
- 12 oz fettuccine (or pasta of choice)
- 1 teaspoon salt (for boiling water)
For Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
Prepare the Blackened Chicken:
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Season the Chicken:
- In a small bowl, mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
- Coat both sides of the chicken with the spice mix.
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Sear & Cook:
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side, or until internal temp reaches 165°F (75°C).
- Remove from heat, let rest for 5 minutes, then slice thinly.
Make the Pasta & Sauce:
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Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook fettuccine until al dente, then drain and set aside.
-
Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and simmer for 2-3 minutes, stirring.
- Stir in Parmesan cheese, salt, black pepper, and red pepper flakes.
- Simmer until the sauce thickens, about 3 minutes.
Assemble & Serve:
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Toss Pasta with Sauce:
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat.
-
Top with Blackened Chicken:
- Place sliced blackened chicken over the pasta.
-
Garnish & Enjoy:
- Sprinkle with fresh parsley and extra Parmesan cheese.
- Serve immediately!
Notes
- Want a smoky twist? Use blackened Cajun seasoning instead.
- Lighten it up by swapping half-and-half for heavy cream.
- Storage: Leftovers keep well in the fridge for 3 days—reheat gently with a splash of cream.