Description
A rich and flavorful Blackened Chicken Alfredo recipe featuring tender, spicy blackened chicken breasts served over creamy homemade Parmesan Alfredo sauce tossed with perfectly cooked fettuccini pasta. This comforting dish combines bold Cajun-inspired spices with a luscious, cheesy cream sauce that clings beautifully to the noodles, perfect for an indulgent weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil, divided
- 1–2 tablespoons blackened seasoning
Pasta and Sauce
- 1 pound fettuccini noodles
- 4 tablespoons salted butter
- 2–3 shallots, minced
- 3 cloves garlic, minced
- 1½ cups heavy cream, at room temperature
- 1 cup fresh blended Parmesan cheese
Blackened Seasoning Ingredients (optional homemade blend)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½–1 teaspoon salt (to taste)
- ½ teaspoon freshly ground black pepper
- ⅛ to ¼ teaspoon cayenne pepper (optional)
Instructions
- Prepare the chicken: Slice chicken breasts horizontally to create thin fillets if not pre-sliced. Pat dry thoroughly with paper towels. Remove heavy cream from the refrigerator to bring it to room temperature.
- Season the chicken: In a medium bowl, coat the chicken evenly with 1 tablespoon of olive oil and blackened seasoning. Cover the bowl and let it rest at room temperature for 15-30 minutes for optimal flavor absorption.
- Boil water for pasta: Bring a large pot of salted water to a boil over high heat. Once boiling, reduce heat to a simmer and cover with a tight-fitting lid until ready for pasta cooking.
- Cook the pasta: Bring water back to a boil then add the fettuccini. Cook uncovered for 8-12 minutes or until al dente—tender but still firm to bite. Reserve 2-3 cups of the starchy pasta water before draining the pasta and setting it aside.
- Cook the chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over high heat until very hot. Add the chicken fillets and cook 4-6 minutes per side until deep brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 160-165℉. Remove chicken and set aside.
- Sauté shallots and garlic: Reduce skillet heat to medium. Melt butter, add minced shallots and cook 4-5 minutes until softened and lightly browned. Lower heat to medium-low, add garlic and sauté for 30 seconds until fragrant, taking care not to burn.
- Deglaze the skillet: Add about 1 cup reserved pasta water to skillet. Scrape up browned bits from bottom with a spatula. Bring mixture to a simmer and then reduce heat to low.
- Make Alfredo sauce: Stir in room temperature heavy cream followed immediately by the cooked pasta. Toss continuously to emulsify the sauce and thicken it. Add additional reserved pasta water as needed (at least 1 more cup) to reach desired consistency.
- Add Parmesan cheese: Remove skillet from heat and stir in the blended Parmesan cheese until fully melted, creamy, and smooth.
- Serve: Slice blackened chicken into thin strips and arrange over the creamy Alfredo pasta. Season with salt and fresh black pepper to taste. Garnish with fresh basil if desired and enjoy immediately.
Notes
- Blend Parmesan cheese in a high-speed blender or food processor until fluffy and finely ground for a smoother sauce. Freshly grated Parmesan using a Microplane also works well.
- Reserve 2-3 cups of pasta water before draining pasta to adjust sauce consistency.
- Cook pasta al dente for the best texture; it should have a slight bite.
- Do not toss cooked pasta with olive oil as it prevents sauce from adhering properly.
- Do not rinse cooked pasta; rinsing removes surface starch and cools pasta, reducing sauce adherence.
- For bolder Cajun flavor, add up to 1 tablespoon blackening seasoning to the Alfredo sauce along with garlic.
- This recipe is also compatible with homemade Cajun or Creole seasoning blends.
- Freezing leftovers is not recommended; store refrigerated in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg
