Blackened Chicken Alfredo
Ingredients
- 8 ounces fettuccine
- 2 medium chicken breasts
- 4 tablespoon unsalted butter
divided
- 2 tablespoon olive oil
- 4 garlic cloves
minced
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream)
(or evaporated milk + 1 tsp cornstarch
- 3/4 cup freshly grated Parmesan cheese
- 2 tsp EACH smoked paprika
garlic powder, onion powder
- 1 teaspoon salt
- 1 tsp EACH dried oregano
dried thyme
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper
Directions
- 1
Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or side of a can, about ½-inch.
- 2
Season chicken: Mix all of the Blackening seasonings together in a small bowl. Reserve 1 tablespoon for the Alfredo sauce. Season both sides of the chicken with the remaining Blackening seasonings. Let the chicken rest while you prep the rest of the ingredients.
- 3
Cook pasta: Cook fettuccine in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
- 4
Cook chicken: Meanwhile, melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked through. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
- 5
Make sauce: To the drippings left in the skillet (don’t wipe out), melt 2 tablespoons butter over medium-low heat. Add garlic and remaining 1 tablespoon Blackening seasoning and cook for 3 minutes.
- 6
Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream. Bring the sauce to a simmer and simmer until thickened, stirring occasionally. Reduce heat to low and stir in Parmesan cheese until melted, about 2 minutes.
- 7
Combine: Add pasta and toss until well coated in the sauce, adding a little reserved pasta water if needed to reach desired consistency (for extra decadence, use heavy cream instead of pasta water). Add chicken to the skillet along with any accumulated juices on the cutting board. Taste and season with additional salt, pepper and/or cayenne or red pepper flakes to taste. Garnish with fresh parsley if desired.
Blackened Chicken Alfredo
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About this Recipe
Craving a chicken Alfredo that breaks the mold? This Blackened Chicken Alfredo delivers restaurant-quality flavor with a bold Cajun twist, exploding with juicy, spice-rubbed chicken and creamy Parmesan pasta, ready for your table in just 30 minutes of cook time.
The secret to this dish's incredible depth lies in two key areas. First, we pound chicken breasts thin, ensuring every piece cooks quickly, absorbing the rich blackening seasoning and staying incredibly tender and juicy. Second, the blackening seasoning isn't just for the chicken; it's also skillfully infused into the luxurious Alfredo sauce itself. This creates a deeply cohesive and intensely flavored experience that truly sets it apart from traditional versions. The sauce further benefits from a blend of chicken broth and heavy cream, delivering double the flavor without being overly rich, striking a perfect balance.
Prepare for a dish that’s both comforting and excitingly different. You'll savor succulent, spice-rubbed chicken, pan-seared to create a charred, boldly seasoned exterior that gives way to a buttery, juicy interior. This perfectly contrasts with the creamy fettuccine, coated in a velvety Parmesan sauce. The sauce, rich with fresh garlic, butter, and a touch of blackening seasoning, offers a harmonious blend of savory notes with a subtle kick from the cayenne pepper. Each forkful is an explosion of bold, savory flavors that will make this a new weeknight favorite.
This recipe is easily adaptable to your pantry and palate. You can adjust the cayenne pepper from 1/4 to 1/2 teaspoon to make the dish milder or spicier, tailoring it exactly to your preference. For a slightly lighter sauce without sacrificing creaminess, feel free to substitute evaporated milk plus a teaspoon of cornstarch for the heavy cream, as suggested by the ingredients list.
This Blackened Chicken Alfredo is perfect for a satisfying weeknight dinner when you need something quick and flavorful, or even for a special occasion that calls for an impressive meal without all the fuss. Serve it alongside a fresh tomato cucumber salad and warm Parmesan breadsticks for a complete, delightful meal the whole family will love.