Blackened Chicken Alfredo Dish (Print Version)
# Ingredients:
→ For the Blackened Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon cayenne pepper
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
→ For the Alfredo Sauce
10 -
2 tablespoons unsalted butter
11 -
3 cloves garlic, minced
12 -
1 1/2 cups heavy cream
13 -
1 cup grated Parmesan cheese
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
1/4 teaspoon red pepper flakes
→ For the Pasta
17 -
12 oz fettuccine
18 -
1 teaspoon salt
→ For Garnish
19 -
Fresh parsley, chopped
20 -
Extra grated Parmesan cheese
# Instructions:
01 -
Mix smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper in a small bowl. Coat both sides of the chicken with the spice mix.
02 -
Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 75°C (165°F). Remove from heat, let rest for 5 minutes, and slice thinly.
03 -
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and set aside.
04 -
Melt butter in the same skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and simmer for 2-3 minutes while stirring. Stir in Parmesan cheese, salt, black pepper, and optional red pepper flakes. Simmer for about 3 minutes until the sauce thickens.
05 -
Add the cooked fettuccine to the Alfredo sauce and toss to coat evenly.
06 -
Top the pasta with sliced blackened chicken. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
# Notes:
01 -
Use blackened Cajun seasoning for a smoky twist.
02 -
For a lighter version, swap half-and-half for heavy cream.
03 -
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of cream.