Blackened Chicken Alfredo
Learn how to make blackened chicken alfredo from scratch with this easy and flavorful recipe. Smoky Cajun chicken paired with creamy alfredo pasta makes for a perfect meal!
Ingredients
For the Blackened Chicken:
- 2 large chicken breasts (boneless and skinless)
- 3-4 tbsp blackening seasoning (homemade or store-bought)
- 2 tbsp olive oil (for cooking)
- 1 tbsp butter (for added flavor)
For the Fettuccine Alfredo
- 1 lb fettuccine pasta (fresh or dried
- 2 cups heavy cream (room temperature)
- 6 tbsp unsalted butter (for the sauce
- 1.5 cups freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- Salt and pepper (to taste)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Preparing the Chicken:
- Flatten the chicken breasts to an even thickness using a meat mallet to ensure even cooking.
- Coat both sides of the chicken breasts generously with the blackening seasoning. Let it rest for a few minutes to allow the seasoning to penetrate.
Blackening the Chicken:
- Heat a cast iron skillet (or heavy-bottomed pan) over medium-high heat.
- Add olive oil to the pan. Once hot, place the seasoned chicken breasts in the skillet.
- Cook each side for 5-7 minutes, until the chicken is nicely blackened and cooked through (internal temperature should be 165°F or 75°C).
- Once cooked, remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips.
Cooking the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions, usually 8-10 minutes for al dente.
- Before draining, reserve about ½ cup of pasta water to help thicken the sauce later.
- Drain the pasta and set it aside.
Making the Alfredo Sauce:
- In the same skillet you used to cook the chicken, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring constantly. Bring the cream to a gentle simmer, and let it cook for 2-3 minutes, allowing it to thicken slightly.
- Gradually stir in the freshly grated Parmesan cheese, making sure it melts and combines into a smooth, creamy sauce.
- Season the sauce with salt and pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Bringing It All Together:
- Add the cooked pasta to the sauce and toss until the pasta is well coated with the creamy alfredo sauce.
- Slice the rested chicken and arrange it on top of the pasta.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Customize the Heat: You can adjust the heat level of the blackened chicken by using more or less cayenne pepper in the seasoning.
- Substitutes: For a lighter version, you can use half-and-half instead of heavy cream, or try a gluten-free pasta option.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or milk to restore the sauce’s creaminess.