Description

This Blackened Chicken Alfredo is a spicy, creamy twist on the classic pasta dish. Juicy, seasoned chicken breasts are pan-seared with bold blackening spices and served over a bed of fettuccine coated in rich homemade Alfredo sauce. It’s restaurant-quality comfort food made easily at home.

Ingredients

For the Blackened Chicken:

2 large boneless skinless chicken breasts (or 4 thin cutlets)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Alfredo Sauce:

2 tablespoons butter
2 cloves garlic, minced
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
Pinch of nutmeg (optional)

For the Pasta:

12 oz fettuccine or pasta of choice
Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta: Boil fettuccine in salted water according to package directions. Drain and set aside.
Season the chicken: In a small bowl, mix all blackening spices. Pat chicken dry, then coat both sides evenly with the seasoning mix.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side (less if using cutlets), until cooked through. Remove and let rest for a few minutes, then slice.
Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in cream and bring to a gentle simmer.
Add Parmesan and stir until melted and smooth. Season with salt, pepper, and nutmeg if using.
Combine: Add cooked pasta to the sauce and toss to coat. Top with sliced blackened chicken.
Garnish with parsley and extra Parmesan before serving.

Notes

Use pre-cooked rotisserie chicken for a quicker version.
You can sub half-and-half for a lighter sauce, but it won’t be as rich.
Add steamed broccoli or sautéed spinach for some greens.