Blackened Chicken Alfredo
Smoky, spicy Cajun-seasoned chicken breast seared to perfection and served over a bed of fettuccine tossed in a rich, creamy garlic-Parmesan Alfredo sauce. A restaurant-quality meal ready at home in under 40 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chicken and Spice Mix (5 minutes)
- b.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.
- c.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.
- d.Pat the chicken breasts completely dry with paper towels. Rub the blackening seasoning generously over all sides of the chicken.
- 2
Step 2
- a.Cook the Pasta (10 minutes)
- b.Bring a large pot of water to a rolling boil. Add 1 tbsp of salt to the water.
- c.Add the fettuccine and cook according to package directions until al dente, typically 8-10 minutes.
- d.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
Step 3
- a.Sear the Blackened Chicken (12 minutes)
- b.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.
- c.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.
- d.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).
- e.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
Step 4
- a.Create the Creamy Alfredo Sauce (5 minutes)
- b.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.
- c.Once the butter is melted, add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it burn.
- d.Slowly whisk in the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
- e.Remove the skillet from the heat completely. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and fully melted.
- f.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
Step 5
- a.Combine and Serve (3 minutes)
- b.Add the drained fettuccine directly into the skillet with the Alfredo sauce. Use tongs to toss everything together until the pasta is well-coated.
- c.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.
- d.Slice the rested chicken against the grain into strips.
- e.Divide the pasta among four plates. Top with the sliced blackened chicken and garnish with a sprinkle of fresh parsley. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best crust, use a cast-iron skillet and resist the urge to move the chicken while it's searing.
- 2Freshly grated Parmesan cheese is non-negotiable. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a grainy sauce.
- 3Letting the chicken rest before slicing is crucial for keeping it juicy and tender.
- 4Don't skip reserving the pasta water. Its starchiness helps the sauce emulsify and cling perfectly to the fettuccine.
- 5Always add the Parmesan cheese off the heat to prevent it from clumping or separating.
- 6Bring your heavy cream to room temperature before adding it to the pan to help prevent the sauce from breaking.
- 7You can control the spice level by adjusting the amount of cayenne pepper in the seasoning blend.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with blackened shrimp or andouille sausage. Adjust cooking times accordingly.
Add VegetablesAdd Vegetables
Sauté sliced bell peppers, onions, or mushrooms in the skillet after cooking the chicken and before making the sauce. Wilted spinach can also be stirred in at the end.
Lighter VersionLighter Version
For a less rich sauce, you can substitute half-and-half for the heavy cream, but be aware the sauce will be thinner and less creamy.
Spice It UpSpice It Up
For extra heat, add a pinch of red pepper flakes to the sauce along with the garlic, or increase the cayenne pepper in the blackening mix.
Why this is on our healthy list.
Excellent Source of Protein
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The carbohydrates from the fettuccine are a primary source of energy, fueling your brain and body throughout the day.
Rich in Calcium
Parmesan cheese and heavy cream are good sources of calcium, a mineral vital for maintaining strong bones and teeth.
Frequently asked questions
A typical serving of this dish contains approximately 900-1100 calories, as it is rich in fats from the cream, butter, and cheese, and carbohydrates from the pasta.