Blackened Chicken Alfredo

1. 1
   prep

   Make the blackening spice mix.

   1.In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, dried thyme, dried oregano, salt, and black pepper.

   2.Pat chicken breasts completely dry with paper towels.

   3.Coat chicken breasts generously on both sides with the spice mix, pressing it in.

   TIPPatting the chicken dry is key — moisture prevents a good crust from forming.
2. 2
   boil · ~11 min

   Cook the fettuccine.

   1.Bring a large pot of water to a rolling boil.

   2.Add salt for pasta water.

   3.Cook fettuccine according to package directions until al dente.

   4.Reserve 1 cup of pasta water before draining. Drain pasta and set aside.

   TIPReserve at least 1 cup of that starchy pasta water — it's liquid gold for the sauce.
3. 3
   fry · ~12 min

   Blacken the chicken.

   1.Heat 1 tbsp butter in a cast-iron skillet over medium-high heat until just smoking.

   2.Sear chicken breasts for 5 to 6 minutes on the first side until a dark, blackened crust forms.

   3.Flip and cook for another 5 to 6 minutes until the internal temperature reaches 165°F (74°C).

   4.Transfer chicken to a cutting board and let rest for 5 minutes, then slice thinly.

   TIPGet the pan smoking hot before the chicken goes in. Open a window — the spices will create a bit of smoke.
4. 4
   saute · ~5 min

   Build the alfredo sauce.

   1.In a large pan over medium heat, melt the remaining 2 tbsp butter.

   2.Add minced garlic and sauté until fragrant, about 30 seconds — don't let it brown.

   3.Pour in heavy cream and bring to a gentle simmer.

   4.Let the cream reduce slightly for 2 to 3 minutes, stirring occasionally.

   TIPKeep garlic golden and aromatic, not burnt — burnt garlic turns the sauce bitter.
5. 5
   mix · ~2 min

   Finish the sauce with parmesan.

   1.Remove the pan from the heat.

   2.Gradually whisk in the grated parmesan until completely melted and smooth.

   3.Add a splash of reserved pasta water if the sauce is too thick.

   4.Taste and adjust seasoning — just a pinch more black pepper if needed.

   TIPAlways add cheese off the heat — direct heat can make it clump together.
6. 6
   assemble · ~2 min

   Toss pasta and plate the dish.

   1.Add the drained fettuccine to the pan with the alfredo sauce.

   2.Toss well until every strand is coated in glossy sauce.

   3.Divide the pasta among 4 plates or bowls.

   4.Top each portion with slices of the blackened chicken.
7. 7
   garnish

   Garnish with fresh parsley and serve immediately.

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