Blackened Chicken Alfredo

Blackened Chicken Alfredo is the ultimate comfort food. Homemade blackened seasoning coats your chicken and is pan seared. Pair with a creamy and smooth alfredo sauce and tender pasta.

Prep: 10 min
Cook: 20 min
Total time: 30 min
Servings: 4 servings

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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 crushed
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 grated
1/2 tsp salt
1/2 tsp black pepper
8 oz fettuccine or any pasta
1/4 cup pasta water optional
Fresh parsley (to garnish)
Grated Parmesan (to garnish)

Method

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.
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.
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.

165°F
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.
Add the cooked pasta to the sauce, tossing gently to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
Slice the blackened chicken and place it on top of the pasta. Garnish with fresh parsley and extra Parmesan.
Enjoy this creamy, spicy Blackened Chicken Alfredo, perfect for weeknight dinners.