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Blackened Chicken Alfredo Recipe

A rich and creamy fettuccine Alfredo topped with perfectly seared, blackened chicken breasts.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 boneless skinless chicken breasts about 1 lb or 450g
  • 1 tbsp blackening seasoning paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper
  • 2 tbsp olive oil
  • 12 oz fettuccine pasta
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley chopped
  • 1 tbsp lemon juice

Equipment

  • Large cast-iron skillet
  • Large pot
  • Tongs

Method
 

Preparation
  1. Pat chicken breasts dry with paper towels and rub evenly with blackening seasoning.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
  3. Sear chicken for 4-5 minutes per side until a deep charred crust forms and internal temperature reaches 165°F.
  4. Transfer chicken to a cutting board and let rest for 5 minutes.
  5. Cook fettuccine in salted boiling water until al dente, reserve 1 cup of pasta water, and drain.
  6. Melt butter in the same skillet over medium heat, add garlic, and cook for 30 seconds.
  7. Pour in heavy cream, bring to a simmer, and scrape up browned bits from the pan.
  8. Stir in Parmesan, salt, and pepper until the sauce is smooth and velvety.
  9. Slice chicken into strips, toss the pasta with the sauce, and top with chicken, parsley, and lemon juice.

Notes

Store leftovers in an airtight container for up to 3 days. Use a cast iron skillet for the best crust.