Blackened Chicken Alfredo
This Blackened Chicken Alfredo is the ultimate weeknight meal. Done in 30 minutes and packed with flavor. Easy enough for any weeknight but fancy enough for guests too. Homemade blackening seasoning covered tender chicken cutlets served over simple, cheesy homemade fettucine alfredo.
Servings 4 servings
Ingredients
For the Blackening Seasoning:
- 1 Tbsp. brown sugar
- 2 Tbsp. paprika
- 1 Tbsp. black pepper
- 1 1/2 tsp kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/4-3/4 tsp. cayenne pepper
For the Alfredo:
- 12 oz. fettucine pasta
- 1 stick butter
- 1 Tbsp. minced fresh garlic
- 1 cup heavy cream
- 1 cup freshly grated parmesan
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 thin cut chicken cutlets
- 1 Tbsp. olive oil
Instructions
- Mix together the blackening seasoning ingredients. Set aside. Bring a large pot of water to a boil, cook pasta one minute less than the package directions.
- Meanwhile, make the alfredo sauce. Melt the butter in a large skillet over low heat. Add the garlic and saute for 2 minutes. Add the heavy cream and turn the burner to medium heat. Allow to simmer and thicken for about 3 minutes. Remove from heat and stir in the parmesan cheese, salt and pepper. Remove the pasta from the water and toss in the skillet with the alfredo sauce. Place on warm burner while cooking the chicken.
- Heat another skillet, preferably a cast iron skillet, over medium heat. Sprinkle each chicken breast with a generous amount of blackening seasoning, about 1 teaspoon per side of chicken. Add olive oil to skillet. Once hot, add chicken and sear for about 2 minutes per side. Remove from skillet, slice and serve over pasta.