Description
A bold and creamy blackened chicken alfredo featuring spicy Cajun-seared chicken over rich parmesan pasta. Ready in under 30 minutes.
Ingredients
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
Salt and pepper to taste
8 oz fettuccine
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated parmesan
Fresh parsley, for garnish
Instructions
1. Mix all dry spices. Pat chicken dry and rub with the blackened seasoning.
2. Heat olive oil in skillet over medium-high heat. Sear chicken 5–7 mins per side until blackened and cooked through.
3. Boil pasta per package instructions. Drain and reserve 1/2 cup water.
4. In a separate saucepan, melt butter. Add garlic and cook 30 sec. Stir in cream and simmer 3–4 mins.
5. Add parmesan to sauce and stir until melted. Season with salt and pepper.
6. Toss cooked pasta with sauce. Add pasta water if needed.
7. Slice chicken and serve over pasta. Garnish with parsley and extra cheese.
Notes
Use cream cheese in place of some parmesan for extra richness.
To reduce spice, omit cayenne or use smoked paprika.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: American