Blackened Chicken Alfredo
Elevate your weeknight dinner routine with this irresistible Blackened Chicken Alfredo, a winning combination of bold flavors and creamy decadence. Tender, juicy chicken breasts are expertly seasoned with Cajun spices and seared to perfection, creating a smoky, spicy crust that pairs beautifully with the rich homemade Alfredo sauce. Featuring a luscious blend of heavy cream, Parmesan cheese, and garlic, this comfort food classic clings to perfectly cooked fettuccine, delivering a velvety bite every time. Ready in just 40 minutes, this dish is as impressive as it is easy to make. Garnish it with fresh parsley for a vibrant touch, and enjoy a restaurant-quality meal right at home. Perfect for pasta lovers craving a satisfying blend of spice and creaminess!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, grated
- 3 cloves Garlic, minced
- 12 ounces Fettuccine pasta
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Season both sides of the chicken breasts with Cajun seasoning, ensuring an even coating.
Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil, allowing it to melt and heat up.
Place the chicken breasts in the hot skillet and cook for 5-6 minutes on each side, or until the chicken is blackened and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest.
In a large pot, bring salted water to a boil. Cook the fettuccine pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
In the same skillet used to cook the chicken, reduce heat to medium and add 4 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Gradually pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
Add the grated Parmesan cheese to the skillet and stir until the cheese has melted completely and the sauce is smooth. Season with salt and black pepper to taste.
If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Toss the cooked fettuccine into the Alfredo sauce, ensuring the pasta is fully coated.
Slice the blackened chicken into strips and arrange on top of the Alfredo pasta.
Garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.7 g | 403% | |
| Saturated Fat | 169.8 g | 849% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 8799 mg | 383% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.3 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1403 mg | 108% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
