Description
Blackened Chicken Alfredo is a delicious fusion dish that marries the bold, spicy flavors of Cajun-seasoned chicken with the rich creaminess of traditional Alfredo sauce. Served over a bed of fettuccine, this dish offers a perfect balance of heat and comfort, making it a favorite for weeknight dinners and special occasions alike.
Ingredients
Scale
- 17.64 oz Chicken breast skinless, boneless
- 3 tablespoon Olive oil
- ½ tablespoon Smoked paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Dried thyme
- ½ teaspoon Dried oregano
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ⅓ teaspoon Kosher salt
- ½ teaspoon Black pepper
For the Alfredo sauce
- 14.1 oz Fettuccine pasta uncooked
- ¼ cup Butter
- 2 tablespoon Olive oil
- 1 ½ cups Heavy cream
- 1 cup Parmesan grated
- 2 cloves Garlic minced
- ½ teaspoon Garlic powder
- ¼ teaspoon Nutmeg
- Salt and pepper to taste
Instructions
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In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions. Reserve a cup of the pasta water for later.
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Drain and wash the pasta with cold water to prevent it from overcooking.
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Make the blackened chicken seasoning. In a small mixing bowl, add the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and oregano, and mix it until well combined.
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Start by patting dry chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole.
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Brush them with oil and season them on both sides with the blackened chicken seasoning.
- In a large skillet, add the olive oil (or vegetable oil), and heat the oil over medium-high heat. Add the chicken to the pan and cook them on each side for 8-10 minutes.
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Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
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In the same pan, add the butter and melt it over medium heat until it’s completely melted. Add the olive oil and minced garlic, and cook it until the garlic is golden brown.
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Add the heavy cream, grated parmesan cheese, salt and pepper to taste, nutmeg, and garlic powder, and mix constantly until the cheese is melted and the sauce is smooth and creamy.
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Transfer the cooked pasta to the sauce and add as much pasta water as needed and mix until the pasta is covered with the sauce.
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Slice the cooked chicken and top the pasta with the chicken. Garnish with parsley and serve!
Notes
- Spice Level: Adjust the cayenne pepper in the blackened seasoning to control the spiciness.
- Sauce Consistency: If the Alfredo sauce becomes too thick, use reserved pasta water to thin it to your desired consistency.
- Make-Ahead Tips: The blackened chicken can be prepared in advance and reheated when ready to serve. Alfredo sauce is best when freshly made but can be stored for short periods.
- Customization: Feel free to add vegetables like broccoli or mushrooms for extra flavor and nutrition.