This Blackened Chicken Alfredo is the ultimate weeknight meal. Done in 30 minutes and packed with flavor. Easy enough for any weeknight but fancy enough for guests too. Homemade blackening seasoning covered tender chicken cutlets served over simple, cheesy homemade fettucine alfredo.
Course Main Course
Cuisine American
Keyword blackened chicken alfredo
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Meg's Everyday Indulgence
Ingredients
For the Blackening Seasoning:
1Tbsp.brown sugar
2Tbsp.paprika
1Tbsp.black pepper
1 1/2tspkosher salt
1tsp.garlic powder
1tsp.onion powder
1tsp.dried thyme
1tsp.dried oregano
1/4-3/4tsp.cayenne pepper
For the Alfredo:
12oz.fettucine pasta
1stickbutter
1Tbsp.minced fresh garlic
1cupheavy cream
1cupfreshly grated parmesan
1/4tsp.kosher salt
1/4tsp.black pepper
4thin cutchicken cutlets
1Tbsp.olive oil
Instructions
Mix together the blackening seasoning ingredients. Set aside. Bring a large pot of water to a boil, cook pasta one minute less than the package directions.
Meanwhile, make the alfredo sauce. Melt the butter in a large skillet over low heat. Add the garlic and saute for 2 minutes. Add the heavy cream and turn the burner to medium heat. Allow to simmer and thicken for about 3 minutes. Remove from heat and stir in the parmesan cheese, salt and pepper. Remove the pasta from the water and toss in the skillet with the alfredo sauce. Place on warm burner while cooking the chicken.
Heat another skillet, preferably a cast iron skillet, over medium heat. Sprinkle each chicken breast with a generous amount of blackening seasoning, about 1 teaspoon per side of chicken. Add olive oil to skillet. Once hot, add chicken and sear for about 2 minutes per side. Remove from skillet, slice and serve over pasta.