Description
A creamy and flavorful pasta dish featuring blackened chicken served over fettuccine with a rich Alfredo sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons blackened seasoning
- 1 tablespoon olive oil
- 8 ounces fettuccine pasta
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with blackened seasoning on both sides.
- Heat olive oil in a large skillet over medium heat and cook the chicken breasts for 6-7 minutes per side or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth.
- Cook the fettuccine pasta according to the package directions. Drain and set aside.
- Slice the cooked chicken into thin strips.
- Add the cooked pasta to the Alfredo sauce and toss to coat the pasta evenly.
- Serve the pasta on plates, topped with the sliced blackened chicken. Garnish with fresh parsley.
Notes
- For a spicier dish, add more blackened seasoning to the chicken.
- To make the dish lighter, you can substitute the heavy cream with half-and-half or milk.
- Serve with a side of garlic bread for a complete meal.