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Best Blackened Chicken Alfredo
Ash Tyrrell

Best Blackened Chicken Alfredo

When I cooked this Blackened Chicken Alfredo for dinner last week, I didn’t expect it to disappear so fast! The perfectly seasoned chicken with a slightly smoky, spicy crust combined with creamy, cheesy Alfredo sauce is a match made in food heaven.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1 pound): Choose fresh chicken for the juiciest results. Thinly slice or pound it to an even thickness.
  • 2 tablespoons blackening seasoning: Homemade is best but any store-bought Cajun blend works too. It’s the secret to that bold, smoky flavor.
  • 2 tablespoons olive oil: Perfect for searing the chicken evenly without burning.
  • 8 ounces fettuccine pasta: Classic Alfredo pairs perfectly with this wide flat pasta. Cook it al dente!
  • 4 tablespoons unsalted butter: Butter enhances the creaminess of the sauce.
  • 4 cloves garlic minced: Fresh garlic brings depth and aroma to the Alfredo sauce.
  • 1 ½ cups heavy cream or a combo of whole milk and cream: For that rich, velvety texture.
  • 1 cup freshly grated Parmesan cheese: Always use fresh Parmesan for the best melt and flavor.
  • Salt and pepper to taste: For seasoning and balance.

Method
 

  1. Start by cutting the chicken into 4 evenly sized fillets. Coat each piece generously with blackening seasoning, pressing it into the meat to help it stick. Heat a cast-iron skillet over medium-high heat, add olive oil, and sear the chicken for about 4-5 minutes on each side. It should develop a dark, flavorful crust without burning. Remove the chicken from the pan and tent it with foil to keep it warm.
  2. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup of the pasta water before draining it. This starchy water can help loosen the sauce later, if needed.
  3. Using the same skillet (don’t wipe it out—that leftover residue adds flavor!), melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Slowly pour in the heavy cream, whisking as you go. Allow it to heat through for 3-4 minutes. Reduce the heat to low and stir in freshly grated Parmesan cheese until the sauce thickens to a creamy consistency.
  4. Add the drained pasta to the skillet and toss it gently with the Alfredo sauce until well-coated. Slice the blackened chicken into strips and arrange it on top of the pasta. Optionally, sprinkle with fresh parsley or red pepper flakes for garnish.

Notes

  • Use room-temperature chicken for even cooking.
  • Always cook pasta al dente to avoid sogginess.
  • Grate Parmesan on a microplane for the smoothest melt.
  • Don’t skimp on seasoning the chicken—it’s the heart of the dish.
  • If the sauce feels too thick, add a splash of reserved pasta water.