Description

This Blackened Chicken Alfredo is a creamy, spicy twist on a classic pasta dish. Tender chicken breasts are coated in bold Cajun spices, seared to perfection, and served over fettuccine noodles with a rich homemade Alfredo sauce. It’s quick enough for a weeknight but impressive enough for guests.

Ingredients

For the Blackened Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 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
Salt and black pepper, to taste

For the Pasta:

12 oz fettuccine pasta
Water, for boiling
Salt, for pasta water

Optional Garnish:

Fresh parsley, chopped
Extra grated Parmesan cheese

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Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
Make the blackened chicken:
In a small bowl, mix all the blackening spices together. Pat chicken dry and coat evenly with olive oil and spice mix.
Heat a large skillet over medium-high heat. Cook chicken for 5–6 minutes on each side, or until fully cooked (internal temperature 165°F). Remove from pan and let rest for a few minutes before slicing.
Prepare Alfredo sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth. Season with salt and pepper to taste.

Combine and serve:
Add the cooked pasta to the sauce and toss to coat. Plate the pasta and top with sliced blackened chicken. Garnish with parsley and more Parmesan if desired.

Notes

You can adjust the level of spice by increasing or reducing the cayenne pepper.
Substitute half-and-half for heavy cream if you want a lighter sauce.

Try using shrimp or tofu as an alternative protein.

Nutrition

Serving Size: 1 plate (about 1/4 of total recipe)
Calories: 710
Sugar: 2g
Sodium: 780mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 45g
Cholesterol: 170mg