Get ready to transform your ordinary weeknight meal into a restaurant-worthy culinary experience that will make your taste buds dance! This Fettuccine Alfredo with Blackened Chicken isn't just another pasta dish—it's a flavor explosion that combines the creamy, luxurious texture of classic Alfredo with the bold, spicy kick of perfectly blackened chicken. In just 40 minutes, you'll create a meal so delicious, your family and friends will be begging you to make it again and again.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine
- 2 chicken breasts
- 2 tablespoons blackening seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt
- Pepper
Instructions
- Prepare the chicken by patting the chicken breasts dry with paper towels. Generously coat both sides of the chicken breasts with blackening seasoning, ensuring even coverage.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of olive oil to the pan and allow it to get very hot.
- Place the seasoned chicken breasts into the hot skillet. Cook for 5-6 minutes on each side until the chicken is deeply browned and has a dark, crispy exterior. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the pan and let it rest on a cutting board. Allow the chicken to rest for 5 minutes before slicing into thin strips.
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta cooks, prepare the Alfredo sauce. In a large saucepan, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water. Add the pasta directly to the Alfredo sauce, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Plate the creamy fettuccine and top with sliced blackened chicken strips. Garnish with additional Parmesan cheese and chopped parsley if desired.
- Serve immediately while the pasta is hot and the chicken is still crispy.
Tips
- Ensure your chicken is completely dry before seasoning to achieve the perfect blackened crust.
- Use a cast-iron skillet for the most authentic blackening technique and best flavor development.
- Don't rush the chicken cooking process—high, steady heat is key to creating that signature dark, crispy exterior.
- Reserve some pasta water before draining; it's a secret weapon for adjusting sauce consistency.
- Grate your Parmesan cheese fresh for the most luxurious and smooth Alfredo sauce.
- Slice the chicken against the grain for the most tender and juicy result.
- Serve immediately to enjoy the optimal texture of crispy chicken and creamy pasta.
Nutrition Facts
Calories: 680kcal
Carbohydrates: 35g
Protein: 45g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 220mg
