Description
Blackened Chicken Alfredo is a bold and creamy twist on a classic pasta dish. Juicy, spice-rubbed chicken breasts are seared to perfection and served over tender fettuccine coated in a rich Parmesan cream sauce. This quick and satisfying dinner combines smoky heat and savory comfort in every bite.
Ingredients
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2 boneless skinless chicken breasts
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2 tbsp blackening seasoning
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2 tbsp olive oil
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12 oz fettuccine pasta
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6 tbsp butter
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1 tbsp minced garlic
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1½ cups heavy whipping cream
- 1½ cups grated Parmesan cheese
Instructions
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Cook the fettuccine pasta according to package directions. Drain and set aside.
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Rub the chicken breasts evenly with blackening seasoning.
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Heat olive oil in a skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side, or until fully cooked and blackened. Remove and let rest before slicing.
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In the same skillet, reduce heat to medium and add the butter and minced garlic. Sauté for 1–2 minutes until fragrant.
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Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan and cook until the sauce is smooth and thickened, about 4–5 minutes.
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Add the cooked pasta to the sauce and toss to coat.
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Slice the blackened chicken and serve over the Alfredo pasta.
- Garnish with additional Parmesan or fresh parsley if desired.
Notes
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For extra heat, add a pinch of cayenne to the blackening seasoning.
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You can substitute fettuccine with linguine or penne.
- Make sure not to overheat the cream to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American