Blackened Chicken Alfredo

Blackened Chicken Alfredo is a classic Italian dish given a creole and cajun twist. Juicy chicken breasts are seasoned and blackened with a blend of cajun or creole seasoning then plated atop creamy parmesan pasta. This chicken recipes is ready in 30 min.

Course Dinner, Lunch

Cuisine Italian

Keyword 30 Minute Meals, Chicken Breasts

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 1190kcal

Author Darcey Olson

Cost $12

Ingredients

CHICKEN

2 boneless skinless chicken breasts, pounded to 1/2" thickness
1½ tbsp avocado oil, divided
2-2½ tbsp creole seasoning (*Note 1)

ALFREDO PASTA

12 oz fettuccine noodles (*Note 2 & 3)
7 tbsp unsalted butter
1½ cups heavy cream
3 cloves garlic, finely minced
2 cups freshly grated parmesan cheese (*Note 4)
garnish: chopped Italian parsley

Instructions

Bring a large pot of salted water to a boil. Cook the fettuccine to "al dente" according to the directions on the back of the package. While the water is heating up, proceed to the next step.
Rub ½ tbsp of avocado oil on the pounded chicken breasts. Rub 2 tbsp of creole seasoning on the chicken breasts. Set aside.
Pre-heat a large cast iron skillet over medium-high heat and add the rest of the avocado oil. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through out. Set aside.
Using the same skillet, lower the heat to medium. Add the butter and slowly whisk in the heavy cream. Simmer for 2 minutes. Add the garlic and continue to whisk for 30 seconds. (Optional- add 1 tsp of creole seasoning with the garlic if you want a spicy alfredo sauce).
Add 1 cup of parmesan to the skillet and constantly whisk until melted. Add the al dente fettuccine to the skillet and toss to combine. Add the rest of the parmesan cheese and toss again to combine.
Slice the chicken. Divide the pasta between serving bowls and top with the sliced chicken and parsley. Serve immediately for best texture.

Notes

Note 1 - You can use cajun seasoning in place of creole seasoning.

Note 2 - Don't overcook the noodles as to avoid soggy fettuccine.

Note 3 - Reserve a 1/2 cup of the pasta water to thin out the sauce, if needed.

Note 4 - You must use freshly grated cheese. Pre-shredded cheese doesn't melt in the same manor, therefore the sauce isn't smooth.

Nutrition