Description

This Blackened Chicken Alfredo is a deliciously indulgent dish that combines tender, spicy chicken with a rich and creamy Alfredo sauce. The bold blackened seasoning perfectly balances the smooth, cheesy pasta, making this a restaurant-quality meal you can enjoy at home. Perfect for date nights or family dinners!

Ingredients

Scale

For the Blackened Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper (adjust for heat preference)
½ teaspoon salt
½ teaspoon black pepper

For the Alfredo Sauce:

2 tablespoons unsalted butter
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ teaspoon salt (or to taste)
½ teaspoon black pepper
¼ teaspoon nutmeg (optional, for extra flavor)

For the Pasta:

12 ounces fettuccine pasta
Salt (for pasta water)

Instructions

Prepare the Blackened Chicken:

In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
Pat the chicken breasts dry with a paper towel, then coat them evenly with olive oil. Sprinkle the seasoning mix generously over both sides of the chicken.
Heat a large skillet over medium-high heat. Add a little oil to the pan, then cook the chicken for 4–5 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.

Make the Alfredo Sauce:

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
Stir in the heavy cream, then bring to a gentle simmer. Gradually whisk in the Parmesan cheese until melted and the sauce thickens slightly.
Season the sauce with salt, black pepper, and nutmeg (if using). If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Combine and Serve:

Toss the cooked fettuccine in the Alfredo sauce until well coated. Slice the blackened chicken into thin strips and arrange it on top of the pasta.
Serve immediately, garnished with extra Parmesan cheese and chopped parsley (optional).

Notes

For a lighter option, substitute half the heavy cream with whole milk.
Add vegetables like broccoli or spinach for added nutrition and flavor.
Use gluten-free pasta to make the dish gluten-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: Italian-American

Nutrition

Calories: 600
Fat: 35
Carbohydrates: 45
Protein: 30