Description
Creamy fettuccine Alfredo with spicy blackened chicken for a flavorful twist on a classic Italian‑American dish.
Ingredients
- 8 oz (225 g) fettuccine
- 2 boneless skinless chicken breasts (about 1 lb/450 g)
- 2 tbsp olive oil, divided
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1½ cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Meanwhile, in a small bowl mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
- Rub chicken breasts with 1 tbsp olive oil, then season evenly with spice mixture.
- Heat remaining olive oil in a large skillet over medium‑high heat. Add chicken and cook 5–6 minutes per side, until blackened and cooked through. Remove to a plate and let rest.
- In same skillet, reduce heat to medium and melt butter. Sauté garlic until fragrant, about 30 seconds.
- Pour in heavy cream and bring to a simmer, stirring to incorporate garlic.
- Add Parmesan cheese and stir until sauce is smooth and thickened, about 2 minutes. If too thick, add reserved pasta water a splash at a time.
- Slice blackened chicken into strips.
- Toss pasta in Alfredo sauce, then plate and top with chicken slices.
- Garnish with chopped parsley and extra Parmesan. Serve immediately.
Notes
- Adjust cayenne for more or less heat.
- Use freshly grated Parmesan for best flavor and smooth sauce.
- For a lighter version, substitute half‑and‑half or milk for part of the cream.
- Add steamed broccoli or roasted mushrooms for extra veggies.
- Leftover sauce can be gently reheated—thin with a splash of cream or water if it thickens.