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Blackened Chicken Alfredo

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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)

Instructions

  1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. Rub the chicken breasts evenly with blackened seasoning on both sides.
  3. 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.
  4. In the same skillet, reduce heat to medium and melt butter. Add garlic and sauté for 1-2 minutes.
  5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens. Season with salt and pepper.
  6. Add cooked pasta to the Alfredo sauce and toss to coat evenly.
  7. Slice the blackened chicken and place on top of the pasta. Garnish with chopped parsley if desired.
  8. 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

Find it online: https://easy-tapas-recipes.com/blackened-chicken-alfredo/