Name: Blackened Chicken Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 8 ounces fettuccine; 2 medium chicken breasts; 4 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 4 garlic cloves, minced; 1½ cups low sodium chicken broth; 1 tablespoon cornstarch; 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch); ¾ cup freshly grated Parmesan cheese; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp salt; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp black pepper; ¼–½ tsp cayenne pepper

Description

A rich and creamy Blackened Chicken Alfredo featuring tender fettuccine tossed in a velvety Parmesan sauce and topped with spicy, perfectly blackened chicken breasts. This dish balances smoky, bold spices with indulgent creaminess for a comforting yet flavorful meal.

Ingredients

Scale

8 ounces fettuccine
2 medium chicken breasts
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
4 garlic cloves, minced
1½ cups low sodium chicken broth
1 tablespoon cornstarch
1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
¾ cup freshly grated Parmesan cheese

Blackening Seasonings:

2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp dried oregano
1 tsp dried thyme
½ tsp black pepper
¼–½ tsp cayenne pepper

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Instructions

Cook fettuccine according to package directions until al dente. Drain and set aside.
Combine all blackening seasonings in a small bowl. Pat chicken breasts dry and evenly coat both sides with seasoning.
Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5–7 minutes per side, or until cooked through and blackened. Remove chicken from skillet and rest before slicing.
In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Whisk chicken broth and cornstarch together, then pour into skillet. Bring to a simmer and cook until slightly thickened.
Stir in heavy cream (or evaporated milk mixture) and Parmesan cheese. Continue stirring until sauce thickens and cheese melts. Adjust seasoning if needed.
Toss cooked fettuccine in the sauce to coat evenly.
Slice blackened chicken and serve atop the pasta.

Notes

For extra spice, increase cayenne pepper slightly.
Substitute Parmesan with Pecorino Romano for a sharper flavor.
Use fresh herbs if available for enhanced aroma.
Store leftovers in refrigerator up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sautéing, Boiling
Cuisine: Italian-American