Description
Succulent blackened chicken alfredo delivers Italian-American comfort with spicy-creamy perfection. Rich parmesan sauce and perfectly seasoned chicken create a luxurious dinner plate you’ll crave repeatedly.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 12 oz fettuccine (or pasta of choice)
- 1 ½ cups (360 ml) heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons (30 g) unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (2 g) smoked paprika
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) onion powder
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (6 g) salt (for boiling water)
- ½ teaspoon (1 g) cayenne pepper (adjust for spice level)
- ½ teaspoon (3 g) salt
- ¼ teaspoon (0.5 g) black pepper
- ¼ teaspoon (0.5 g) red pepper flakes (optional)
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
- Chicken Preparation: Create a dynamic spice blend using paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper. Thoroughly coat chicken pieces, ensuring complete coverage.
- Chicken Cooking: Heat olive oil in a skillet over medium-high temperature. Sear chicken until golden brown and internal temperature reaches 165°F (75°C), approximately 5-6 minutes per side. Allow chicken to rest, then slice thinly.
- Pasta Technique: Bring salted water to a rolling boil. Cook fettuccine until perfectly al dente, then drain and reserve.
- Sauce Creation: In the same skillet, melt butter and quickly sauté minced garlic until aromatic. Pour heavy cream and simmer, stirring consistently. Incorporate Parmesan cheese, season with salt, black pepper, and red pepper flakes. Continue simmering until sauce reaches a luxurious, velvety consistency.
- Final Assembly: Gently fold cooked fettuccine into the creamy Alfredo sauce, ensuring complete coating. Artfully arrange sliced blackened chicken atop the pasta. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately while piping hot.
Notes
- Adjust cayenne pepper quantity based on personal heat tolerance, starting with less and adding gradually.
- Use meat thermometer to ensure chicken reaches exact 165°F for perfect safety and juiciness without overcooking.
- Stir Parmesan cheese slowly and continuously to prevent clumping and achieve smooth, creamy texture.
- Reserve small amount of pasta water before draining to help sauce adhere better and create silkier consistency if sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 620
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg