Description

A bold twist on a classic comfort dish, this Blackened Chicken Alfredo combines smoky, spicy chicken with a rich, creamy Alfredo sauce. Perfect for a weeknight dinner or impressing guests.

Ingredients

Scale

3 boneless, skinless chicken breasts
2 tablespoons blackened seasoning
1 tablespoon olive oil
12 ounces fettuccine pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
Rub the chicken breasts with olive oil and coat evenly with blackened seasoning.
Heat a skillet over medium-high heat. Add the seasoned chicken and sear for 4–5 minutes per side until blackened.
Transfer the chicken to a baking sheet and bake in the preheated oven for 10–12 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, cook the fettuccine pasta according to package instructions. Drain and set aside.
In the same skillet used for searing the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream, stirring constantly. Bring to a simmer and cook for 3–5 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and the sauce becomes smooth. Season with salt and black pepper to taste.
Add the cooked pasta to the sauce, tossing to coat evenly.

Slice the baked chicken into strips and arrange on top of the pasta. Garnish with chopped fresh parsley before serving.

Notes

For a spicier kick, increase the amount of blackened seasoning or add a pinch of cayenne pepper.

Feel free to substitute the chicken with shrimp or tofu for a different protein option.

To make the dish lighter, use half-and-half instead of heavy cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Searing and Baking
Cuisine: Cajun/Italian

Keywords: Blackened Chicken, Alfredo, Cajun, Pasta