Blackened Chicken Alfredo

Ingredients

For the Blackened Seasonings:

• ½ tablespoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

For the Blackened Chicken:

• 1.5 lb boneless skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter

For the Alfredo Sauce:

• 2 tablespoon butter
• 2 cloves garlic minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ tsp salt
• ½ tsp black pepper

For the Pasta:

• 8 ounce fettuccine or any pasta
• ¼ cup pasta water optional
• Fresh parsley to garnish
• Grated Parmesan to garnish

Instructions

1. Bring a pot of salted water to a boil and cook fettuccine according to package instructions. Reserve ¼ pasta water, then drain and set aside.
2. In a small bowl, prepare the blackened seasonings by mixing paprika, garlic powder, onion powder, oregano, thyme, cayenne, crushed red pepper flakes, salt, and pepper. Coat the chicken breasts evenly with the spice mix on both the sides.
3. Heat olive oil and butter in a skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side, or until charred on the outside and cooked through (internal temp 165°F). Remove and let it rest before slicing by covering it with aluminium foil.
4. In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream, stirring frequently, then add Parmesan cheese, salt, and pepper. Simmer for 2-3 minutes until smooth.
5. Add the cooked pasta to the sauce, tossing gently to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
6. Slice the blackened chicken and place it on top of the pasta. Garnish with fresh parsley and extra Parmesan.
7. Enjoy this creamy, spicy Blackened Chicken Alfredo, perfect for weeknight dinners.