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Fettuccine Alfredo with Blackened Chicken

A rich and indulgent Italian-American classic featuring a luscious emulsion of butter, heavy cream, and freshly grated Parmigiano-Reggiano, perfectly contrasted by spicy, pan-seared blackened chicken breasts.

Prep 20 min Cook 25 min Total 50 min Level Intermediate

Serves 4

Ingredients

Blackening Seasoning

1 tablespoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
0.5 teaspoon Cayenne pepper — Adjust to desired spice level
0.5 teaspoon Dried oregano
0.5 teaspoon Dried thyme
1 teaspoon Kosher salt
0.5 teaspoon Black pepper — Freshly ground

Chicken

2 large Boneless skinless chicken breasts — Pounded to even thickness, about 1 lb total
2 tablespoons Olive oil — For searing

Alfredo Sauce & Pasta

12 ounces Dried fettuccine pasta — Use high-quality bronze-die extruded pasta if possible
0.5 cup Unsalted butter — 1 stick, cut into tablespoons
1 cup Heavy whipping cream — Room temperature
2 cups Parmigiano-Reggiano cheese — Freshly and finely grated, about 4 oz
2 tablespoons Fresh parsley (optional) — Finely chopped, for garnish

Instructions

In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, kosher salt, and black pepper to create the blackening seasoning.
~2 min
Make a double batch of the seasoning to keep in your pantry for future use.
Pat the chicken breasts completely dry with paper towels. Rub the blackening seasoning generously all over both sides of the chicken, pressing it lightly so it adheres.
~3 min
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package instructions until just shy of al dente (usually about 1 minute less than the package recommends). Reserve at least 1 cup of starchy pasta water before draining.
~12 min
The pasta water is crucial for emulsifying the sauce later.
While the pasta water is heating, heat the olive oil in a cast iron skillet over medium-high heat until shimmering and just starting to smoke. Add the seasoned chicken breasts and cook without moving them for 4-5 minutes to develop a dark crust. Flip and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest.
~10 min
Turn on your exhaust fan! Blackening seasoning tends to create a bit of smoke as the spices toast in the hot skillet.
In a large, deep skillet or sauté pan, melt the butter over medium-low heat. Once melted, pour in the heavy cream and whisk to combine. Let it come to a gentle simmer (do not boil) and cook for 2 minutes until slightly thickened.
~4 min
Keeping the heat medium-low prevents the cream from breaking or separating.
Reduce the heat to low. Add the drained fettuccine to the cream mixture, tossing to coat. Gradually sprinkle in the grated Parmigiano-Reggiano in three batches, tossing continuously. Pour in 1/4 cup of the reserved pasta water to help melt the cheese and emulsify the sauce. Keep tossing aggressively until the sauce is silky, glossy, and coats the back of a spoon. Add more pasta water as needed if the sauce seems too thick.
~3 min
Never add all the cheese at once, as it can clump. Toss continuously to create the emulsion.
Slice the rested blackened chicken breasts into 1/2-inch strips.
~1 min
Divide the creamy fettuccine Alfredo among warm serving bowls. Top each bowl with the sliced blackened chicken and garnish with freshly chopped parsley and an extra grating of Parmigiano-Reggiano.
~2 min
Serve immediately; Alfredo sauce is best enjoyed piping hot.

Nutrition

850

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

980

Sodium (mg)

185

Cholesterol (mg)

Equipment

Large pot
Cast iron skillet
Large deep skillet or sauté pan
Tongs
Whisk
Cheese grater (Microplane preferred)

Tips & Storage

Always grate your own cheese from a block. Pre-grated cheese contains anti-caking agents that will cause the Alfredo sauce to become grainy.
If your sauce separates, a splash of hot pasta water and vigorous tossing usually brings the emulsion back together.
Warm your serving bowls briefly in the oven or with hot water so the sauce doesn't seize up when plated.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to help reconstitute the sauce without breaking it. Avoid microwaving on high, which can cause the butter and cream to separate.