Craving a creamy, comforting meal that's surprisingly quick to make? Look no further! This Fettuccine Alfredo with Blackened Chicken recipe is the perfect blend of rich, decadent Alfredo sauce and the smoky kick of blackened chicken. It's a fantastic weeknight dinner option that's sure to impress your family and friends, proving that healthy meals can also be incredibly delicious dishes. Ready to dive in? Let's get cooking!
Ingredients:
For the Blackened Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp blackening seasoning (store-bought or homemade – recipe below!)
- ½ tsp salt
- ¼ tsp black pepper
For the Alfredo Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese (optional, but adds amazing flavour!)
- Salt and pepper to taste
For the Pasta:
- 1 lb fettuccine pasta
- Fresh parsley, chopped (for garnish)
Homemade Blackening Seasoning (Optional):
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp cayenne pepper (adjust to your spice preference)
- 1 tbsp black pepper
- 1 tbsp salt
Instructions:
Step 1: Blacken the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken cubes and blackening seasoning, salt, and pepper. Toss to coat evenly.
- Cook chicken for 5-7 minutes per side, or until fully cooked and slightly charred. Set aside.
Step 2: Prepare the Alfredo Sauce
- In the same skillet (no need to wash!), add another tablespoon of olive oil and sauté minced garlic for about 30 seconds until fragrant. Don't let it brown!
- Pour in the heavy cream and bring to a simmer.
- Reduce heat to low and stir in Parmesan and Pecorino Romano cheeses until melted and smooth. Season with salt and pepper to taste.
Step 3: Cook the Pasta
- Cook fettuccine according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
Step 4: Combine and Serve
- Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, add a little pasta water at a time until you reach your desired consistency.
- Stir in the blackened chicken.
- Serve immediately, garnished with fresh parsley.
Cooking Tips for the Best Results:
- Don't overcrowd the pan when blackening the chicken. Cook in batches if necessary to ensure even browning.
- Low and slow is key for a smooth Alfredo sauce. Avoid high heat to prevent scorching.
- Taste and adjust seasoning as you go. Every palate is different!
- Freshly grated cheese always melts better and tastes richer than pre-grated.
Variations:
- Add vegetables: Sauté some broccoli, spinach, or mushrooms with the garlic for added nutrients and flavour.
- Spice it up: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.
- Lemon zest: A little lemon zest adds brightness to the rich sauce.
- Shrimp Alfredo: Substitute blackened shrimp for the chicken.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600 (depending on serving size and ingredients)
- Protein: 30-40g
- Fat: 30-40g
- Carbohydrates: 40-50g
This Fettuccine Alfredo with Blackened Chicken recipe is a quick, easy, and satisfying meal perfect for a busy weeknight. It’s a delicious example of homemade cooking that’s both healthy and flavourful, making it one of the best recipes you’ll add to your repertoire. Enjoy!