Blackened Chicken Alfredo with Garlic Bread

Instructions

1. 1

   Prepare the Chicken and Spice Mix (5 minutes)

   • In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, 1 tsp of salt, and 1 tsp of black pepper. Mix thoroughly to create the blackening seasoning.
   • If your chicken breasts are thicker than 3/4-inch, place them between two sheets of plastic wrap and pound them to an even thickness. This ensures they cook evenly.
   • Pat the chicken breasts completely dry with paper towels. Rub the blackening seasoning generously over all sides of the chicken.
2. 2

   Cook the Pasta (10 minutes)

   • Bring a large pot of water to a rolling boil. Add 1 tbsp of salt to the water.
   • Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes.
   • Crucially, before draining the pasta, reserve at least 1 cup of the starchy pasta water. This will be used to perfect the sauce later. Drain the pasta and set aside.
3. 3

   Sear the Blackened Chicken (12 minutes)

   • While the pasta is cooking, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tbsp of unsalted butter.
   • Once the butter is melted and foaming, carefully place the seasoned chicken breasts in the skillet. Ensure there is space between them; cook in batches if necessary to avoid overcrowding.
   • Sear for 5-7 minutes per side without moving them too much, allowing a dark, flavorful crust to form. The chicken is cooked when the internal temperature reaches 165°F (74°C).
   • Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes before slicing. This keeps the juices locked in.
4. 4

   Create the Creamy Alfredo Sauce (5 minutes)

   • Reduce the heat under the same skillet to medium-low. Add the remaining 6 tbsp of butter. Scrape up any browned bits from the bottom of the pan for extra flavor.
   • Once the butter is melted, add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn.
   • Slowly whisk in the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
   • Remove the skillet from the heat completely. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and fully melted.
   • Season the sauce with the remaining 0.5 tsp of salt and 0.5 tsp of black pepper. Taste and adjust seasoning if necessary.
5. 5

   Combine and Serve (3 minutes)

   • Add the drained fettuccine directly into the skillet with the Alfredo sauce. Use tongs to toss everything together until the pasta is well-coated.
   • If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
   • Slice the rested chicken against the grain into strips.
   • Divide the pasta among four plates. Top with the sliced blackened chicken and garnish with a sprinkle of fresh parsley. Serve immediately.