Spicy Blackened Chicken Alfredo Recipe

Looking for a chicken recipe that packs a punch? This Spicy Blackened Chicken Alfredo is the answer. With its rich, creamy sauce and perfectly seasoned chicken, it’s a dish that will elevate your weeknight dinners to a new level of deliciousness.

Imagine tender, juicy chunks of blackened chicken nestled in a bed of fettuccine, all smothered in a luscious Alfredo sauce. This Blackened Chicken Alfredo recipe is not just comforting; it’s a meal that brings a burst of flavor to your table, satisfying your cravings for both spice and creaminess.

Creamy and Spicy Blackened Chicken Alfredo

This Blackened Chicken Alfredo is a delightful blend of flavors, featuring juicy chicken seasoned with a homemade blackening spice, served over fettuccine pasta and drenched in a creamy Alfredo sauce. The dish is both hearty and satisfying, making it perfect for a cozy dinner.

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons blackening seasoning
2 tablespoons olive oil
8 ounces fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Chicken: Rub the blackening seasoning evenly over the chicken breasts. Heat olive oil in a skillet over medium-high heat.
Cook the Chicken: Add the chicken to the skillet and cook for about 6-7 minutes on each side until blackened and cooked through. Remove from skillet and let it rest before slicing.
Cook the Pasta: In a pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
Combine and Serve: Toss the cooked fettuccine in the Alfredo sauce until coated. Slice the blackened chicken and place it on top of the pasta. Garnish with fresh parsley and serve immediately.