Description
Smoky, spicy blackened chicken paired with creamy Alfredo sauce over tender fettuccine pasta—this restaurant-quality dish is a symphony of bold flavors and comforting richness. Perfect for weeknights or special occasions!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust for spice level)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken:
- Mix paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl.
- Pat chicken dry and coat evenly with the spice blend.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side until blackened and cooked through (internal temp of 165°F/74°C).
- Remove from skillet and let rest before slicing.
- Cook the Pasta:
- In a large pot of boiling salted water, cook fettuccine until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and simmer gently for 3-4 minutes.
- Add Parmesan cheese, stirring until melted and smooth. Adjust with pasta water for desired consistency.
- Assemble the Dish:
- Toss the cooked fettuccine in the Alfredo sauce until well-coated.
- Top with sliced blackened chicken. Garnish with parsley or extra Parmesan, if desired.
Notes
- Control the Heat: Adjust the cayenne pepper in the blackening spice mix to suit your spice tolerance. Reducing it won’t compromise the flavor but makes the dish milder for sensitive palates.
- Use Fresh Parmesan: Grating fresh Parmesan ensures the sauce is creamy and smooth. Pre-shredded cheese may not melt evenly, leading to a grainy texture.
- Don’t Overcook the Chicken: To keep the chicken juicy, sear it over medium-high heat and use a meat thermometer to check that it reaches exactly 165°F (74°C). Resting the chicken before slicing locks in the juices.
- Prep Time: 15 mins
- Cook Time: 25 mins