Blackened Chicken Pasta Alfredo
A comforting and flavorful pasta dish featuring seared blackened chicken over creamy fettuccine Alfredo. Perfect for cozy nights or quick weeknight dinners.
Equipment
- Skillet
- Pot
- Pan
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
For the Alfredo
- 3 tbsp butter
- 4 cloves garlic minced
- 1.5 cups heavy cream (35%)
- 1 cup grated parmesan cheese
- salt & pepper to taste
- nutmeg pinch, optional
Pasta
- 400 g fettuccine
- fresh parsley for garnish
- extra parmesan
Instructions
- Mix all blackened spice ingredients and coat chicken breasts.
- Heat oil in skillet, sear chicken 5–6 min per side until cooked. Rest & slice.
- Boil pasta in salted water. Reserve ½ cup pasta water, then drain.
- In a new pan, melt butter. Add garlic, then cream. Simmer 2 mins.
- Stir in parmesan. Simmer until thickened. Season with salt, pepper, and nutmeg.
- Add pasta to sauce. Toss well, add pasta water to loosen if needed.
- Top with sliced chicken, parsley, and more cheese. Serve hot.
Notes
Adjust cayenne to taste.
Add spinach or mushrooms for a veggie boost.
Leftovers stay fresh in the fridge for 3 days. Reheat with a splash of milk.
Add spinach or mushrooms for a veggie boost.
Leftovers stay fresh in the fridge for 3 days. Reheat with a splash of milk.