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Blackened Chicken Alfredo

Blackened Chicken Alfredo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1.5 lbs total)
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 oz fettuccine
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan
  • Salt and black pepper to taste

Method
 

  1. Heat a large skillet over medium-high heat. Pat chicken dry, coat with olive oil, and rub all over with the mixed spices.
  2. Sear chicken 5 to 6 minutes per side until blackened and 165°F (74°C) inside. Remove and tent with foil.
  3. Lower heat to medium, melt butter, and cook garlic 30 seconds. Add cream, simmer 3 to 4 minutes until slightly thickened. Remove from heat and whisk in Parmesan until smooth. Season with salt and pepper.
  4. Cook fettuccine in salted boiling water until al dente. Drain, saving 1 cup pasta water. Toss pasta into the sauce with a splash of the water until coated.
  5. Slice chicken and serve over the pasta with extra Parmesan or parsley.

Notes

Let the chicken rest for 5 minutes before slicing so the juices settle and the crust stays crisp.