Name: Blackened Chicken Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces fettuccine; 2 medium chicken breasts; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp salt; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp pepper; 1/4-1/2 tsp cayenne pepper; 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 packed cups (2 oz.) freshly grated Parmesan cheese

Description

This Blackened Chicken Alfredo recipe features tender chicken breasts seasoned with a smoky blend of spices, pan-seared to perfection and served over creamy fettuccine Alfredo. The sauce is made with a rich combination of butter, heavy cream, garlic, and freshly grated Parmesan, with a hint of reserved blackening seasoning to deepen the flavor. Ready in just 30 minutes, this comforting dish brings together bold and creamy elements for a satisfying meal perfect for weeknight dinners.

Ingredients

Pasta

8 ounces fettuccine

Chicken

2 medium chicken breasts

Seasonings and Spices

2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp pepper
1/4-1/2 tsp cayenne pepper

Sauce

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 packed cups (2 oz.) freshly grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Make cutlets: Slice each chicken breast horizontally through the middle to create 4 fillets total. Cover the fillets with plastic wrap and gently pound them to an even thickness of about ½ inch using a meat mallet or the side of a can. This ensures even cooking.
Season chicken: In a small bowl, combine all the blackening seasonings—smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper. Reserve 1 tablespoon of this mixture for the Alfredo sauce. Season both sides of the chicken fillets with the remaining seasoning. Let the chicken rest while preparing other ingredients.
Cook pasta: Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook until just al dente according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta. Drain, rinse briefly, and toss the pasta with a drizzle of olive oil to prevent sticking. Set aside.
Cook chicken: In a large heavy-bottom skillet, melt 2 tablespoons of butter together with 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken fillets and cook for 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Transfer the cooked chicken to a cutting board and loosely tent with foil. Do not clean the skillet yet. Wait at least 5 minutes before slicing or chopping the chicken to keep it juicy.
Make sauce: Leave the drippings and fond in the skillet. Reduce heat to medium-low and melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and the reserved 1 tablespoon of blackening seasoning. Cook and stir frequently for about 3 minutes until fragrant but not burnt.
Add liquids: Pour about half of the chicken broth into the skillet, eyeballing the amount. In a separate bowl, whisk the remaining chicken broth with 1 tablespoon cornstarch until smooth. Add this mixture along with the heavy cream to the skillet. Bring the sauce to a gentle simmer and cook, stirring occasionally, until the sauce thickens. Then reduce heat to low and stir in the freshly grated Parmesan cheese until melted and smooth, about 2 minutes.
Combine: Add the cooked fettuccine to the skillet and toss well to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. For an extra creamy texture, add a bit of heavy cream instead of pasta water. Add the sliced or chopped chicken back to the skillet along with any accumulated juices. Taste and adjust seasoning with additional salt, pepper, and cayenne or red pepper flakes as desired. Optionally, garnish with fresh parsley before serving.

Notes

To ensure even cooking, pound the chicken cutlets to uniform thickness.
Reserving pasta water helps adjust the sauce consistency and helps it cling to the pasta better.
Resting the chicken after cooking keeps it juicy and allows flavors to settle.
You can substitute heavy cream with evaporated milk plus cornstarch for a lighter sauce.
Adjust cayenne pepper amount according to your preferred spice level.
Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American