You catch the smell through the steam vent and suddenly you are starving. That spicy mix of paprika and garlic pulls you closer to the kitchen, where your pressure cooker is quietly working its charm. The aroma kinda sneaks in and takes over your senses without warning.
You recall how the blackened chicken sizzled in the skillet before it met the creamy Alfredo sauce. It’s almost like a little tease, that smoky crust contrasting with the rich, cheesy goodness about to come. As you wait, that smell just makes you hunger for a comforting meal that hits those bold flavors.
Steam cues rise from the pot, giving you a hint the fettuccine is cooking perfectly, al dente just like you like it. The sealing ring hums quietly as pressure builds, locking in all those tastes. You’re gonna love how this recipe combines a classic creamy sauce and that fiery chicken with minimal fuss and max flavor.
Why This Recipe Works Every Single Time
- Pressure cooker speeds up cooking fettuccine while locking in flavor and moisture.
- Blackened seasoning rub gives the chicken a smoky, spicy crust that stays juicy inside.
- Combination of butter, garlic, and Parmesan cheese adds rich depth to the Alfredo sauce.
- Using chicken broth and cornstarch creates a silky smooth sauce that thickens just right.
- The natural release method lets pasta stay perfect and prevents it from getting mushy.
- Simple ingredients, easy steps, and a quick pressure build make this recipe reliable every time.
The Complete Shopping Rundown
- 8 ounces of fettuccine pasta, the star noodle for this creamy dish.
- 2 medium chicken breasts ready to soak up that blackened spice mix.
- 4 tablespoons of unsalted butter, divided for magic affect in sauce and sautéing.
- 2 tablespoons of olive oil, for cooking that chicken nice and evenly.
- 4 cloves of garlic, minced fresh to wake up all that buttery flavor.
- 1 ½ cups of low sodium chicken broth, the base for that smooth sauce.
- 1 tablespoon of cornstarch, to thicken without lumps in the sauce.
- 1 cup of heavy cream (or evaporated milk plus extra cornstarch if you prefer lighter).
- ¾ cup of freshly grated Parmesan cheese, it’s gotta be freshly grated for best melt and flavor.
- Blend of spices: smoked paprika, garlic powder, onion powder, salt, oregano, thyme, black pepper, and a bit of cayenne pepper for that gentle heat.
Walking Through Every Single Move
Step one is getting that pasta cooked. You gotta cook the fettuccine according to package instructions until it’s just al dente. Drain it, then set it aside while you make the sauce and chicken.
Next, mix your smoked paprika, garlic powder, and onion powder in a small bowl. Rub this spice mix evenly across both sides of your chicken breasts. Get your skillet nice and hot over medium heat before adding 2 tablespoons of olive oil.
Add the chicken and cook for about 6 to 7 minutes on each side until it’s blackened and cooked through. You wanna see that dark crust form but keep the insides juicy. Once done, pull the chicken off and let it rest while you move on.
In that same skillet, melt 2 tablespoons of butter over medium heat. Toss in your minced garlic and sauté it about one minute till it magically smells so good. Now whisk together chicken broth and cornstarch in a bowl till smooth. Slowly pour this into the skillet and bring it to a gentle simmer.
Pour in the heavy cream now and sprinkle your Parmesan cheese in. Keep stirring till the sauce thickens nicely about five minutes or so. Taste and add salt and black pepper till it sings.
Slice your chicken breasts. Throw the drained fettuccine into that creamy sauce and toss till it’s well coated. Plate up with chicken slices on top and you got yourself a heck of a tasty dinner.
Valve Hacks You Need to Know
- If you wanna avoid hot steam bursts, use the slow release method to let pressure down gently.
- Keep an eye on the steam cues around the valve to know when pressure’s building or easing off.
- Make sure your sealing ring is in good shape so the cooker seals properly every time.
- For faster cooking prep, you can rub the chicken seasoning the night before and keep it in the fridge.
- If you’re in a hurry, use the natural release for about 10 minutes, then finish slow release to avoid overcooking.
Your First Taste After the Wait
When you finally dig in, you get that perfect bite of creamy sauce clinging to the fettuccine strands. It’s rich without being too heavy, kinda smooth and indulgent in all the right ways.
The blackened chicken slices bring that smoky, slightly spicy kick that contrasts so well with the mellow sauce. You get a little heat but it’s never overwhelming, just enough to keep your taste buds interested.
The garlic and Parmesan cheese flavors hide in every bite, making it comforting and familiar but still exciting. It feels like a fancy restaurant dinner you made yourself, but way easier.
You remember how fast it came together too. From that sizzle on the stove to the creamy pasta in the pot, this recipe flows real good. You can't help but wanna make it again soon.
Your Leftover Strategy Guide
If you got leftovers, store the pasta and chicken in airtight containers right away. It keeps the flavors fresher and stops the sauce from drying out in the fridge.
The best way to reheat is gently on the stove with a splash of milk or broth to loosen the sauce. Microwave works too but stir a few times so it heats even and stays creamy.
For longer storage, freeze the blackened chicken separately from Alfredo pasta. When ready to eat, thaw overnight and warm slowly to keep the texture right. You could also pack it for lunch the next day for a perfect leftover meal.
What People Always Ask Me
- Can I use other pasta types? Sure thing, penne or rigatoni work well but cooking times might shift slightly. Check out some of our easy penne pasta recipes and rigatoni dishes for inspiration.
- What if I don’t have heavy cream? Evaporated milk mixed with a teaspoon of cornstarch does the trick as a lighter swap. Learn more about heavy cream substitutes in our guide.
- How spicy is the blackened seasoning? It’s got a nice kick but you can adjust cayenne pepper down or up to suit your taste. Explore more spicy seasoning blends here.
- Can I prep this ahead of time? Absolutely, seasoning chicken the night before helps flavors soak in deeper. See how our meal prep chicken recipes can save you time.
- Do I have to blacken the chicken in a skillet first? Yeah, it’s best for that smoky crisp crust that’s central to the dish. Tips on getting perfect skillet chicken.
- How do I prevent mushy pasta in the pressure cooker? Use natural release and keep careful eye on cook times for perfect al dente texture every time. More tips on pressure cooker pasta tips.
Blackened Chicken Alfredo Recipe
Ingredients
Ingredients
- 8 ounces fettuccine pasta the star noodle for this creamy dish
- 2 medium chicken breasts ready to soak up that blackened spice mix
- 4 tablespoons unsalted butter divided for magic affect in sauce and sautéing
- 2 tablespoons olive oil for cooking that chicken nice and evenly
- 4 cloves garlic minced fresh to wake up all that buttery flavor
- 1 ½ cups low sodium chicken broth the base for that smooth sauce
- 1 tablespoon cornstarch to thicken without lumps in the sauce
- 1 cup heavy cream (or evaporated milk plus extra cornstarch if you prefer lighter)
- ¾ cup freshly grated Parmesan cheese it’s gotta be freshly grated for best melt and flavor
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- ¼-1/2 teaspoon cayenne pepper for gentle heat, adjustable to taste
Instructions
Instructions
- Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or side of a can, about ½-inch.
- Mix all of the Blackening seasonings together in a small bowl. Reserve 1 tablespoon for the Alfredo sauce. Season both sides of the chicken with the remaining Blackening seasonings. Let the chicken rest while you prep the rest of the ingredients.
- Cook fettuccine in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
- Melt 2 tablespoons butter in 2 tablespoons olive oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked through. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
- To the drippings left in the skillet (don’t wipe out), melt 2 tablespoons butter over medium-low heat. Add garlic and remaining 1 tablespoon Blackening seasoning and cook for 3 minutes.
- Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream. Bring the sauce to a simmer and simmer until thickened, stirring occasionally. Reduce heat to low and stir in Parmesan cheese until melted, about 2 minutes.
- Add pasta and toss until well coated in the sauce, adding a little reserved pasta water if needed to reach desired consistency (for extra decadence, use heavy cream instead of pasta water). Add chicken to the skillet along with any accumulated juices on the cutting board. Taste and season with additional salt, pepper and/or cayenne or red pepper flakes to taste. Garnish with fresh parsley if desired.
