How to Make the Best Blackened Chicken Alfredo in 30 Minutes

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Ingredients

2 boneless,skinless chicken breasts
2 tbspblackened seasoning
1 tbsp oliveoil
8 ozfettuccine pasta
2 tbspbutter
1 cup heavycream
2 clovesgarlic, minced
1/2 cupgrated Parmesan cheese
Salt andpepper, to taste
Fresh parsley, optional

Instructions

Step 1: Prepare the Chicken
Start bydrying the chicken breasts with paper towels to help achieve a crispierblackened crust. Coat the chicken evenly with blackened seasoning to infusebold flavors. Heat olive oil in a skillet over medium-high heat, and once hot,cook the chicken on both sides for 5-6 minutes until golden and cooked through.Rest the chicken for a few minutes to retain its juiciness.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and add the fettuccine pasta.Follow the package instructions to cook the pasta until it is al dente, usuallytaking about 9-11 minutes. Be sure to reserve a bit of the pasta water beforedraining the noodles, as this can help adjust the consistency of the saucelater.
Step 3: Make the Alfredo Sauce
In the same skillet used for the chicken, melt butter over medium heat,then sauté garlic for a minute to release its fragrance. Pour in the heavy creamand simmer gently, stirring occasionally. Let the sauce thicken slightly, andthen stir in Parmesan cheese until the sauce is smooth. Season with salt andpepper, adjusting the texture with reserved pasta water if needed.
Step 4: Combine and Serve
Slice the rested blackened chicken into strips or bite-sized pieces. Addthe cooked fettuccine to the skillet with the creamy Alfredo sauce, tossing tocoat the pasta evenly. Arrange the sliced chicken on top of the pasta, givingit one final toss. Garnish with fresh parsley for extra color and flavor, thenserve immediately for a delicious meal.