Blackened Chicken Alfredo Pasta Recipe
This recipe combines the creamy comfort of fettuccine alfredo with the smoky kick of blackened chicken. Juicy chicken breasts are coated in spice, seared, and nestled in a rich Parmesan-Pecorino cheese sauce. Toss with al dente pasta for a satisfying and flavorful meal, ready in 30 minutes.
Equipment
- Large skillet
- Cast iron skillet (optional, for searing the chicken)
- Meat mallet or rolling pin
- Mixing bowls
- Whisk
- Pasta pot
- Colander
- Serving spoon
Ingredients
For the blackened chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon blackening seasoning
- 1 tablespoon olive oil
For the alfredo sauce:
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper to taste
For the pasta:
- 8 ounces fettuccine pasta
- ¼ cup reserved pasta water
Instructions
Blacken the Chicken
- ● Pound the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are about ½-inch thick.
- ● Season the chicken: Season both sides of the chicken generously with blackening seasoning.
- ● Heat the oil: Heat the olive oil in a large skillet or cast iron skillet over medium-high heat.
- ● Sear the chicken: Add the chicken to the hot pan and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Alfredo Sauce
- ● Melt the butter: In the same pan you used to cook the chicken, melt the butter over medium heat.
- ● Sauté the garlic: Add the minced garlic and cook for 30 seconds, until fragrant.
- ● Whisk in the cream: Slowly whisk in the heavy cream, scraping up any browned bits from the bottom of the pan.
- ● Simmer and thicken: Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- ● Add cheese and seasonings: Stir in the Parmesan and Pecorino Romano cheeses, and season with salt and pepper to taste.
Assemble the Pasta
- ● Cook the pasta: While the sauce simmers, cook the fettuccine pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
- ● Combine everything: Add the drained pasta and reserved pasta water to the pan with the alfredo sauce. Toss to coat the pasta evenly.
- ● Serve: Slice the blackened chicken and serve it over the creamy alfredo pasta. Enjoy!
Notes
If you are concerned about the high sodium content in this recipe, you can use low-sodium chicken broth or chicken stock instead of water in the alfredo sauce. You can also reduce the amount of Parmesan and Pecorino Romano