Blackened Chicken Alfredo

about the recipe

Homemade Blackened Chicken Alfredo is easy enough for a weeknight but delicious enough for entertaining. It's a fun twist on the classic Alfredo you love, incorporating the bold flavors of blackened chicken to elevate it from comforting to unforgettable. This 30-minute pasta recipe is the kind of meal that brings everyone to the table with eager anticipation.


Chicken – 1 pound chicken breast pounded thin – 1 tablespoon blackening seasoning – 2 tablespoons avocado oil Pasta – 4 ounces parmesan cheese – ½ teaspoon cornstarch – 16 ounces fettuccine pasta – 3 tablespoons butter – 2 cups heavy cream – 1 teaspoon minced garlic – ½ teaspoon sea salt – ½ teaspoon pepper

– Sprinkle the blackening seasoning on the chicken. – Preheat the avocado oil to medium-high heat. Sear the chicken for 4 to 5 minutes per side or until dark golden brown and an instant-read thermometer reads 160°F. Remove the chicken from the skillet. Tent with aluminum foil.

– While the chicken is cooking, toss the parmesan and cornstarch together in a large bowl. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.

– Drain and reserve at least 1 cup of cooking water to adjust the consistency of your sauce. – After you remove the chicken from the pan, melt the butter in the same pan over medium heat. When the butter is melted, stir in the cream, minced garlic, salt, and pepper.

– Bring the cream sauce to a simmer, and then reduce the heat to medium-low. Cook for 5 minutes, stirring frequently.

– Add the parmesan, and cook for another 7 to 9 minutes, until the sauce is smooth. – While the sauce is finished, slice the chicken.

– Toss your drained pasta with the Alfredo sauce, using the reserved cooking water to adjust the sauce consistency as needed. – Top with chicken and serve immediately.