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Blackened Chicken Alfredo

Serves 4 · Prep 10 min · Cook 20 min

Ingredients

  • 1/2 tbsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 1 1/2 lb boneless (skinless chicken breasts)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp butter
  • 2 clove garlic (minced)
  • 1 1/2 cup heavy cream
  • 1 cup Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz fettuccine (or any pasta)
  • 1/4 cup pasta water
  • Fresh parsley (to garnish) (to garnish)
  • Grated Parmesan (to garnish) (to garnish)

Method

  1. Bring a pot of salted water to a boil and cook fettuccine according to package instructions. Reserve ¼ pasta water, then drain and set aside.
  2. In a small bowl, prepare the blackened seasonings by mixing paprika, garlic powder, onion powder, oregano, thyme, cayenne, crushed red pepper flakes, salt, and pepper. Coat the chicken breasts evenly with the spice mix on both the sides.
  3. Heat olive oil and butter in a skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until charred on the outside and cooked through (internal temp 165°F). Remove and let it rest before slicing by covering it with aluminium foil.
  4. In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream, stirring frequently, then add Parmesan cheese, salt, and pepper. Simmer for 2-3 minutes until smooth.
  5. Add the cooked pasta to the sauce, tossing gently to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
  6. Slice the blackened chicken and place it on top of the pasta. Garnish with fresh parsley and extra Parmesan.
  7. Enjoy this creamy, spicy Blackened Chicken Alfredo, perfect for weeknight dinners.