Blackened Chicken Alfredo Recipe
This quick and easy Blackened Chicken Alfredo is exploding with juicy, Cajun spice-rubbed chicken and creamy Parmesan pasta, ready on your table in 30 minutes! The smoky blackened chicken pairs perfectly with a rich, buttery Alfredo sauce loaded with garlic and freshly grated Parmesan. A delicious twist on a classic favorite that’s perfect for any night of the week.
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.
Notes
Remove chicken from the fridge about 15 to 20 minutes before cooking to ensure even cooking. Use freshly grated Parmesan cheese for the best melting and flavor. Don’t overcook chicken; it’s juiciest when it reaches an internal temperature of 165°F. Store leftovers in airtight containers for 4-5 days. Reheat gently on the stove or in the microwave, adding milk to loosen the sauce if needed.