Description
Indulge in the rich flavors of Blackened Chicken Alfredo—a creamy, spicy, and satisfying dish that combines perfectly blackened chicken with a luscious Alfredo sauce over fettuccine.
Ingredients
-
8 ounces fettuccine
-
2 medium chicken breasts
-
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 according to package instructions; drain and set aside.
-
Season the chicken breasts with blackened seasoning.
-
In a skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
-
Cook the chicken breasts until golden and cooked through, about 6-7 minutes per side.
-
Remove the chicken, let it rest for a few minutes, then slice thinly.
-
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
-
Add the minced garlic and sauté until fragrant, about 1 minute.
-
Whisk in the chicken broth and bring to a simmer.
-
In a small bowl, mix the cornstarch with a bit of water to create a slurry.
-
Add the slurry to the skillet and stir until the sauce thickens.
-
Reduce heat to low, then stir in the heavy cream and Parmesan cheese until the sauce is smooth.
-
Add the cooked fettuccine to the skillet, tossing to coat in the sauce.
-
Top with sliced blackened chicken and serve immediately.
Notes
For a spicier kick, increase the amount of blackened seasoning or add a pinch of cayenne pepper.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: blackened chicken, Alfredo, fettuccine, creamy pasta