Blackened Chicken Alfredo
This easy recipe is a cajun-inspired pasta that features chicken breast blackened in spices and a creamy Alfredo sauce over Fettuccine pasta
Ingredients
- 2 Chicken breast
- 1 LB Dry Fettuccine or pasta of choice
- 1 cup Heavy Cream
- 3 Garlic cloves
- 3 Tablespoons Butter
- 1 cup Parmesan Cheese grated
- 1 Tablespoon Olive Oil
Blackening seasoning
- ½ Tablespoon Smoked Paprika
- ¼ teaspoon Cayenne pepper exclude if you don't like spicy
- 1 teaspoon Granulated garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
Instructions
- Coat the chicken breast with the blackening seasoning. The coating should be packed and even, this will help form a nice crust on the chicken
- Add a tablespoon of butter and the olive oil to a skillet and cook the chicken over medium high heat. About 4 minutes on each side.
- While the chicken cooks, make the pasta per package instructions. Reserve about 1 cup of the cooking water used for the pasta.
- Remove the chicken from the heat and reserve. Let it rest before cutting into strips.
- To make the Alfredo sauce, add 2 tablespoons of butter to a skillet over medium heat and add the minced garlic. Cook for 1 minute until fragrant.
- Add the heavy cream and reduce the heat to medium-low.
- Add the parmesan cheese and let it simmer for about 5 minutes. Correct the salt if needed.
- Add the cooked pasta and a bit of the reserved water. Cook for 2-3 minutes until the sauce is creamy and the pasta is well coated. If the sauce is too thick add more pasta water until the desired consistency.
- Cut the chicken in strips and add to the pasta
- Serve with more parmesan and chopped parsley
Nutrition
Calories: 982kcalCarbohydrates: 86gProtein: 51gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 274mgSodium: 1222mgPotassium: 824mgFiber: 4gSugar: 4gVitamin A: 1929IUVitamin C: 3mgCalcium: 397mgIron: 3mg
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