Description
This Blackened Chicken Alfredo is a flavorful twist on the classic creamy pasta dish, featuring tender chicken breasts coated in a smoky, spicy seasoning and cooked to perfection in a skillet. Paired with a rich Alfredo sauce made from butter, garlic, chicken broth, heavy cream, and Parmesan cheese, it offers a comforting and satisfying meal ready in just 35 minutes.
Ingredients
Scale
Pasta
- 8 ounces fettuccine
Chicken and Seasoning
- 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
- ½ tsp black pepper
- ¼–½ tsp cayenne pepper
Sauce
- 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
Instructions
- Cook Pasta: Cook the fettuccine according to package directions until al dente. Drain the pasta thoroughly and set aside while you prepare the chicken and sauce.
- Prepare Blackening Seasoning and Coat Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper to make the blackening seasoning. Pat the chicken breasts dry with paper towels and evenly coat both sides with the seasoning mix.
- Blacken Chicken: Heat 1 tablespoon of butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5 to 7 minutes per side, or until the chicken is cooked through and has developed a blackened crust. Remove the chicken from the skillet and let it rest before slicing to retain its juices.
- Sauté Garlic: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned, enhancing the sauce’s flavor.
- Make Sauce Base: Whisk together the chicken broth and cornstarch until smooth, then pour this mixture into the skillet with the garlic butter. Bring it to a simmer and cook, stirring frequently, until the sauce thickens slightly.
- Finish Alfredo Sauce: Stir in the heavy cream (or the evaporated milk and cornstarch mixture) and freshly grated Parmesan cheese. Continue stirring as the sauce thickens evenly and the cheese melts completely. Taste and adjust seasoning if needed to balance the flavors.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly with the creamy Alfredo sauce.
- Serve: Slice the rested blackened chicken breasts and arrange the slices on top of the pasta. Serve immediately while hot for a delicious, comforting meal.
Notes
- For a lighter version, swap heavy cream with evaporated milk plus 1 teaspoon cornstarch.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Allow the chicken to rest after cooking to keep it juicy and tender.
- You can substitute chicken broth with vegetable broth if preferred.
- Freshly grated Parmesan cheese melts better and enhances the flavor compared to pre-grated options.
