Blackened Chicken Alfredo

by 30MinuteMeals
Prep: 5m
Cook: 20m
poultry
Blackened Chicken Alfredo - Image

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Ingredients
Servings:6
2chicken breast
2tbspblackening seasoning
2tbspolive oil
12ozfettuccine
6tbspbutter
1tbspgarlic
1 1/2cupheavy cream
1 1/2cupparmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the chicken

    Slice 2 chicken breasts into thin strips. Coat all sides evenly with the blackening seasoning.

  1. 2

    Blacken it

    Heat the olive oil in a large skillet over medium-high. Add the chicken and cook 5-7 minutes, stirring, until cooked through and charred at the edges. Pull it out and set aside.

  2. 3

    Boil the pasta

    Cook the fettuccine to al dente in salted water while the chicken cooks. Drain and set aside.

  3. 4

    Build the sauce

    Same skillet, medium heat. Melt the butter, add the garlic, cook 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Don't skip scraping up the blackened bits off the pan bottom - that's where the flavor is.

  4. 5

    Finish

    Stir in the parmesan a handful at a time until the sauce is smooth and thick. Toss in the drained pasta, slice the chicken and pile it on top. Serve right away.

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Blackened Chicken Alfredo

Created by: 30MinuteMeals

Prep Time: 5m
Cook Time: 20m
Servings: 6

Ingredients

  • 2 chicken breast
  • 2 tbsp blackening seasoning
  • 2 tbsp olive oil
  • 12 oz fettuccine
  • 6 tbsp butter
  • 1 tbsp garlic
  • 1 1/2 cup heavy cream
  • 1 1/2 cup parmesan cheese

Instructions

  1. Season the chickenSlice 2 chicken breasts into thin strips. Coat all sides evenly with the blackening seasoning.
  2. Blacken itHeat the olive oil in a large skillet over medium-high. Add the chicken and cook 5-7 minutes, stirring, until cooked through and charred at the edges. Pull it out and set aside.
  3. Boil the pastaCook the fettuccine to al dente in salted water while the chicken cooks. Drain and set aside.
  4. Build the sauceSame skillet, medium heat. Melt the butter, add the garlic, cook 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Don't skip scraping up the blackened bits off the pan bottom - that's where the flavor is.
  5. FinishStir in the parmesan a handful at a time until the sauce is smooth and thick. Toss in the drained pasta, slice the chicken and pile it on top. Serve right away.

Notes & Tips

This is chicken alfredo with a backbone. The blackening seasoning does the heavy lifting - a little smoke, a little heat - so the cream sauce isn't just rich, it's got something to push against. Two rules: cook the pasta a hair short of done since it keeps cooking in the sauce, and use real grated parmesan, not the sandy stuff in the can. Pre-shredded won't melt smooth. Build the sauce in the same pan you blackened the chicken in - those browned bits are the whole point. On the table in 25 minutes.