Blackened Chicken Alfredo

Ingredients:

2 large boneless, skinless chicken breasts

2 tablespoons Cajun seasoning

2 tablespoons olive oil

8 oz fettuccine pasta

2 tablespoons unsalted butter

4 cloves garlic, minced

1 1/2 cups heavy cream

1 cup freshly grated Parmesan cheese

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Directions:

Start by preparing the chicken. Pat the chicken breasts dry with paper towels, then coat them evenly with the Cajun seasoning on both sides.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes on each side, or until the chicken is blackened and cooked through. Remove the chicken from the skillet and set it aside to rest.

In the meantime, cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.

In the same skillet, lower the heat to medium and add the butter. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue to simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.

Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Slice the blackened chicken into strips and arrange them on top of the Alfredo-coated pasta. Garnish with fresh parsley and serve immediately.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 620 kcal | Servings: 4 servings