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.
Equipment
- Large pot
- Cast iron skillet
- Large deep skillet or sauté pan
- Tongs
- Whisk
- Cheese grater (Microplane preferred)
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
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 (opt.) | 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 minMake 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 minThe 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 minTurn 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 minKeeping 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 minNever 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 minServe immediately; Alfredo sauce is best enjoyed piping hot.
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.