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Plate of blackened chicken alfredo with sliced Cajun chicken over creamy fettuccine

Blackened Chicken Alfredo

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 720
Ingredients Method Notes

Ingredients
  

For the blackened chicken
  • 2 boneless chicken breasts
  • 2 tbsp blackening or Cajun seasoning
  • 2 tbsp olive oil
For the Alfredo
  • 12 oz fettuccine
  • 4 tbsp butter
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 1.5 cups parmesan cheese, grated

Method
 

  1. Coat the chicken breasts all over with the blackening seasoning, pressing it in.
  2. Heat the olive oil in a skillet over medium-high heat and sear the chicken 5 to 6 minutes per side, until a dark blackened crust forms and it reaches 165 degrees F. Rest, then slice.
  3. Meanwhile, cook the fettuccine in salted water until al dente, then drain.
  4. In the same skillet, melt the butter and saute the garlic for 30 seconds. Pour in the heavy cream and simmer 2 minutes, then whisk in the parmesan until smooth.
  5. Toss the fettuccine in the Alfredo sauce, then top with the sliced blackened chicken and serve.

Notes

Adjust the blackening seasoning for more or less heat. For extra-silky sauce, add a splash of the pasta water. Use freshly grated parmesan so the sauce stays smooth.