Blackened Chicken Alfredo

Savor the best of both worlds with this Blackened Chicken Alfredo recipe. Spicy blackened chicken meets rich, creamy Alfredo sauce & tender fettuccine.

📝 Ingredients

• 8 ounces fettuccine pasta
• 2 teaspoons paprika
• 1 3/4 teaspoons garlic powder
• 1 3/4 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 3/4 teaspoon salt
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 1/2 tablespoons butter
• 3 cloves garlic (minced)
• 1 1/2 cups heavy cream
• 1 1/4 cups grated Parmesan cheese
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for optional garnish)

👨‍🍳 Instructions

1. 1Cook pasta: Cook fettuccine in salted boiling water until al dente. Drain and set aside.
2. 2Mix spices: In a bowl, whisk the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt until combined.
3. 3Season chicken: Dry the chicken breasts by patting them gently with paper towel. Apply the seasoning mix to both sides.
4. 4Blacken chicken: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side, until blackened and cooked through. Remove and slice into strips.
5. 5Sauté garlic: Melt butter in the skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
6. 6Simmer cream: Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring often.
7. 7Melt cheese: Slowly incorporate the Parmesan cheese, stirring until it melts and becomes smooth. Adjust seasoning with salt and pepper to your liking.
8. 8Toss pasta: Add the cooked pasta to the sauce and toss to coat.
9. 9Garnish: Add the sliced chicken on top and serve warm. Garnish with fresh parsley.