Description

A rich and creamy pasta dish featuring spicy blackened chicken served over fettuccine Alfredo, blending bold Cajun flavors with classic Italian comfort.

Ingredients

Units Scale

2 boneless, skinless chicken breasts
2 tablespoons blackened seasoning
2 tablespoons olive oil
12 oz fettuccine pasta
2 tablespoons butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

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Instructions

Cook the fettuccine pasta according to package instructions. Drain and set aside.
Rub the chicken breasts evenly with blackened seasoning on both sides.
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked and blackened. Remove and let rest before slicing.
In the same skillet, reduce heat to medium and melt butter. Add garlic and sauté for 1-2 minutes.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens. Season with salt and pepper.
Add cooked pasta to the Alfredo sauce and toss to coat evenly.
Slice the blackened chicken and place on top of the pasta. Garnish with chopped parsley if desired.
Serve immediately and enjoy.

Notes

Use freshly grated Parmesan for best flavor and smooth sauce texture.
Adjust blackened seasoning to your preferred spice level.
Substitute half-and-half for a lighter version of the Alfredo sauce.

Nutrition

Serving Size: 1 plate
Calories: 650
Sugar: 2g
Sodium: 680mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 38g
Cholesterol: 150mg