Description
Indulge in the perfect blend of Cajun and Italian flavors with this Blackened Chicken Alfredo recipe. Tender blackened chicken slices served atop creamy fettuccine Alfredo, garnished with fresh parsley – a delightful dish for a flavorful dinner!
Ingredients
Scale
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Pasta:
- 8 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Cook the Fettuccine: Boil fettuccine pasta until al dente, then drain and set aside.
- Prepare the Blackened Chicken: Coat chicken with seasoning mix and cook until blackened and cooked through.
- Make the Alfredo Sauce: Sauté garlic in butter, add heavy cream and Parmesan cheese, then simmer until creamy.
- Combine and Serve: Toss cooked pasta in the sauce, top with sliced blackened chicken, and garnish with parsley.
Notes
- For added flavor, deglaze the skillet with white wine before adding cream.
- You can use penne or linguine instead of fettuccine.
- Adjust spice levels by modifying the cayenne pepper amount.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
