Description
Creamy blackened chicken alfredo delivers a spicy southern charm with pasta swirled in rich parmesan sauce. Fiery seasoned chicken and silky noodles promise a restaurant-quality meal that satisfies deep comfort food cravings.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
Spices and Seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic, minced
Cooking and Sauce Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 12 ounces (340 grams) fettuccine
- 1 teaspoon salt (for boiling water)
Garnish:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
- Craft a zesty spice blend by combining paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper in a mixing bowl.
- Thoroughly coat chicken pieces with the prepared spice mixture, ensuring complete coverage on all surfaces.
- Warm olive oil in a skillet over medium-high heat, creating a sizzling cooking environment.
- Carefully place seasoned chicken into the hot skillet, cooking for approximately 5-6 minutes on each side until the internal temperature reaches 165°F (75°C).
- Transfer cooked chicken to a resting surface, allowing juices to redistribute for 5 minutes before slicing into thin strips.
- Fill a large pot with salted water and bring to a rolling boil.
- Submerge fettuccine into the boiling water, cooking until it reaches the perfect al dente texture.
- Drain pasta thoroughly, reserving it for the upcoming sauce combination.
- Using the same skillet from the chicken, melt butter over medium heat, creating a rich cooking base.
- Quickly sauté minced garlic for 30 seconds, releasing its aromatic essence.
- Pour heavy cream into the skillet, allowing it to simmer gently while stirring consistently.
- Introduce Parmesan cheese, salt, black pepper, and red pepper flakes to the cream mixture.
- Continue simmering the sauce, stirring until it thickens to a luxurious consistency.
- Carefully fold the cooked fettuccine into the creamy Alfredo sauce, ensuring each strand is evenly coated.
- Artfully arrange the thinly sliced blackened chicken atop the sauced pasta.
- Finish the dish by sprinkling fresh parsley and an additional dusting of Parmesan cheese.
- Serve the blackened chicken Alfredo immediately, while the flavors are at their peak.
Notes
- Spice Customization: Adjust the cayenne pepper quantity based on your heat tolerance, creating a personalized spice level that suits your palate.
- Protein Alternatives: Swap chicken with shrimp, tofu, or portobello mushrooms for diverse dietary preferences while maintaining the blackened seasoning technique.
- Sauce Consistency: Watch the Alfredo sauce carefully to prevent separation by maintaining medium heat and stirring consistently during cheese incorporation.
- Healthier Modifications: Use Greek yogurt or half-and-half instead of heavy cream to reduce calories without compromising the creamy texture of the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 134
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg