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Creamy Blackened Chicken Alfredo

creamy blackened chicken alfredo - featured image
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A rich and comforting homemade dinner featuring smoky, spicy blackened chicken paired with a silky smooth Alfredo sauce. Perfect for quick weeknight meals with a flavorful twist.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, pounded slightly for even cooking
  • Blackening seasoning (smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, oregano, salt, black pepper)
  • 1 tablespoon olive oil or avocado oil
  • 4 tablespoons butter (about 56 g)
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream (360 ml)
  • 1 cup freshly grated Parmesan cheese (about 100 g)
  • ½ cup whole milk or 2% milk (120 ml)
  • 12 oz fettuccine pasta (340 g), cooked al dente
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Pat the chicken breasts dry with paper towels and pound to an even thickness of about ¾ inch (2 cm).
  2. Generously coat each chicken breast with blackening seasoning, pressing it in gently.
  3. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente (10-12 minutes). Drain and toss with a little olive oil to prevent sticking. Set aside.
  4. Heat 1 tablespoon of oil in a cast-iron skillet over medium-high heat until shimmering but not smoking. Add chicken breasts and cook 4-5 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C). Remove and rest tented with foil.
  5. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  6. Pour in heavy cream and milk, stirring to combine. Simmer gently for 3-4 minutes to thicken slightly.
  7. Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add more milk if sauce is too thick. Keep warm on low heat.
  8. Slice rested chicken into strips. Toss cooked fettuccine with Alfredo sauce, coating well. Arrange chicken slices on top or mix gently.
  9. Garnish with chopped fresh parsley and serve immediately. Optionally, add a squeeze of lemon juice to brighten flavors.

Notes

Do not overcrowd the pan when blackening chicken; cook in batches if needed to maintain a crispy crust. Rest chicken after cooking to keep it juicy. Keep Alfredo sauce at a gentle simmer to avoid curdling and stir frequently. Use freshly grated Parmesan for best sauce texture. For gluten-free, substitute pasta with gluten-free or spiralized vegetables. For dairy-free, use coconut cream and nutritional yeast.

Nutrition

Keywords: blackened chicken, Alfredo sauce, creamy pasta, quick dinner, weeknight meal, comfort food, homemade Alfredo

Find it online: https://cooltastes.com/creamy-blackened-chicken-alfredo-recipe-easy-homemade-dinner-idea/