Description
A creamy and flavorful Blackened Chicken Alfredo recipe featuring tender, spice-coated chicken breasts served over fettuccine tossed in a rich homemade Alfredo sauce. This dish combines smoky spices and a luscious, cheesy sauce for a satisfying Italian-American classic perfect for dinner in about 45 minutes.
Ingredients
For the Blackened Chicken
- 1 pound chicken breast (about 2 breasts)
- 2 Tablespoons olive oil
- 1/2 Tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper (or replace half with cayenne pepper for more heat)
For the Alfredo Sauce and Pasta
- 10 ounces fettuccine (or bowtie pasta)
- 1/4 cup butter (preferably salted)
- 2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to create thinner pieces for quicker, even cooking. Place the chicken in a bowl or zip-top bag. Add olive oil, smoked paprika, garlic powder, Italian seasoning, salt, onion powder, and black pepper. Toss or seal and shake to coat the chicken evenly with the spices. Let it marinate for 15 to 30 minutes to infuse flavor.
- Cook the Chicken: Heat a 10-inch cast iron skillet over medium heat. Add the marinated chicken to the pan and cook for about 5 minutes on each side until the internal temperature reaches 165°F and the chicken is cooked through with a nice blackened crust. Remove from heat, transfer to a cutting board, and cover loosely with foil to keep warm while you prepare the sauce and pasta.
- Make the Alfredo Sauce: In the same skillet used for the chicken, add the butter and melt it over medium heat. Pour in the heavy cream, then add Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir constantly and let the sauce simmer gently for about 10 minutes until it thickens to a rich, creamy consistency.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the cooked pasta directly into the Alfredo sauce in the skillet. Toss well to coat all the noodles evenly with the creamy sauce.
- Serve: Slice the blackened chicken into strips and arrange on top of the sauced pasta. Serve immediately while hot for the best flavor and texture.
Notes
- For extra heat, replace half of the black pepper with cayenne pepper in the chicken seasoning.
- Use a cast iron skillet if possible to achieve the perfect blackened crust on the chicken.
- The sauce can be adjusted in thickness by simmering a bit longer or adding a splash of pasta water if needed.
- You can substitute bowtie pasta or other favorites if you prefer over fettuccine.
- Leftover blackened chicken Alfredo can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
