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Blackened Chicken Fettuccine Alfredo Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Blackened Chicken Fettuccine Alfredo combines smoky, spicy blackened chicken with a rich, creamy Alfredo sauce over perfectly cooked fettuccine. A delightful twist on classic Italian pasta that brings bold Southern flavors to your dinner table in just 45 minutes.

Ingredients

Blackening Seasoning

  • ½ Tbsp smoked paprika
  • ½ Tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp cayenne pepper (use more or less as needed)

Chicken

  • 1 lb chicken breasts, cut in half (about 2-3 large breasts)

Pasta

  • 8 oz fettuccini (+ 1 cup pasta water, see notes)

Sauce & Cooking

  • 2 Tbsp butter, separated
  • 2 Tbsp oil, separated
  • 4 cloves garlic, minced
  • 1 14.5 oz can chicken broth, low sodium
  • 1 cup half and half (or whole milk)
  • 1 tsp corn starch or arrowroot powder (to thicken the sauce)
  • ½ cup fresh grated parmesan (more for serving)

Instructions

  1. Prep the chicken: Slice the chicken breasts in half to ensure even cooking. Combine all blackening seasonings in a small bowl and set aside.
  2. Season the chicken: Coat both sides of the chicken with the blackening seasoning. Reserve any leftover seasoning for the Alfredo sauce. Let the chicken rest while preparing other ingredients and starting the pasta.
  3. Cook the pasta: Bring a large pot of heavily salted water to a boil, add the fettuccine, and cook until al dente according to package instructions. Reserve one cup of pasta water before draining.
  4. Cook the blackened chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 5-7 minutes per side until golden blackened and cooked through (internal temperature of 165ºF).
  5. Rest the chicken: Remove chicken from the pan and place on a cutting board to rest. Do not clean the pan as the drippings will add flavor to the sauce.
  6. Make the Alfredo sauce: In the same skillet, melt 1 tablespoon butter with the remaining oil and garlic. Sauté for a minute, then add chicken broth and cornstarch, stirring constantly. Let it simmer for 3-5 minutes until slightly thickened. Add any leftover blackening seasoning for extra flavor.
  7. Finish the sauce: Reduce heat to low, stir in half and half and grated parmesan. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to adjust the sauce consistency. Simmer until the parmesan melts smoothly into the sauce.
  8. Serve: Slice the rested chicken and add it back to the skillet or plate it alongside the pasta. Garnish with additional parmesan and fresh herbs like basil or parsley if desired. Serve immediately.

Notes

  • Save pasta water to thin the Alfredo sauce as needed.
  • Use half and half or whole milk based on preference; half and half yields a richer sauce.
  • Adjust cayenne pepper amount to control heat level.
  • Resting the chicken after cooking helps retain juiciness.
  • Do not clean the skillet after cooking chicken; residual drippings add depth to the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/blackened-chicken-fettuccine-alfredo-recipe/