Description
A bold and creamy pasta dish featuring spicy blackened chicken breasts served over rich, silky fettuccine tossed in a homemade Parmesan Alfredo sauce.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 2 tbsp Cajun seasoning blend
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional for extra heat)
- 2 tbsp olive oil
- 8 oz fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Drain and set aside.
- In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper. Rub the mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until blackened and cooked through. Remove from skillet and let rest for 5 minutes before slicing.
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then reduce heat to low. Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper.
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly. Serve pasta topped with sliced blackened chicken and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.