Blackened Chicken Fettuccine
Indulge in the bold flavors of Blackened Chicken Fettuccine, a creamy and comforting pasta dish with a spicy twist. Perfectly seasoned chicken breasts are coated in a smoky blend of paprika, cayenne, garlic, and herbs, then seared to achieve a flavorful blackened crust. Tossed with tender fettuccine in a rich Parmesan cream sauce, this dish balances a touch of heat with velvety indulgence. Quick to prepare in under 45 minutes, it’s an ideal weeknight dinner that feels restaurant-worthy. Garnish with fresh parsley for a pop of color and serve this Southern-inspired meal for a crowd-pleasing feast! Keywords: blackened chicken, fettuccine, cream sauce, spicy pasta, quick dinner recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 12 ounces Fettuccine pasta
- 4 tablespoons Butter, unsalted
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Start by cooking the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Once cooked, drain and set aside.
While the pasta cooks, prepare the chicken. In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
Pat the chicken breasts dry with paper towels and coat them evenly with the seasoning mixture on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 6-8 minutes on each side, or until fully cooked and blackened. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and heat gently, stirring to combine. Let the cream simmer for 2-3 minutes.
Gradually whisk in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Slice the blackened chicken breasts into thin strips.
Add the cooked fettuccine to the skillet with the sauce and toss to coat the pasta evenly.
Serve the fettuccine topped with the sliced blackened chicken. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
4009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.7 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 979 mg | 75% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 222 mg | 5% | |
*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.
