Blackened Chicken Fettuccine Alfredo - Full Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. This yields more even cooking.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and kosher salt. Rub 1 tablespoon olive oil over both sides of the chicken, then coat each breast evenly with the spice mixture, pressing the rub into the meat.

Heat a large skillet (cast-iron recommended) over medium-high heat until very hot, about 3 minutes. Add 1 tablespoon unsalted butter and then the oiled, seasoned chicken. Sear without moving for 3-4 minutes until a dark crust forms. Flip and cook 3-4 minutes more until internal temperature reaches 160-165°F (71-74°C) and crust is well developed. Remove chicken to a cutting board and tent loosely with foil to rest 5-7 minutes (it will continue to rise to 165°F).

After resting, slice chicken thinly on a bias into 1/4-inch slices. Reserve pan drippings in the skillet for flavor; you will use the same skillet for the sauce if desired.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Make the roux and garlic base

If the skillet with chicken drippings is available, leave about 1 tablespoon fat in the pan and return to medium heat; otherwise melt 4 tablespoons butter in a large skillet over medium heat. Add the minced garlic and cook 30-45 seconds until fragrant but not browned. Sprinkle 1 tablespoon flour over the butter-garlic and stir continuously for 1 minute to cook the raw flour taste.

Slowly whisk in the whole milk and heavy cream, adding in a steady stream to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring constantly. Simmer for 2-3 minutes until slightly thickened.

Reduce heat to low. Stir in 1 to 1 1/2 cups grated Parmesan cheese in two additions, stirring until melted and smooth. If sauce seems too thick, whisk in reserved pasta cooking water a few tablespoons at a time until you reach a silky consistency that will coat the pasta (use up to the reserved 1/2 cup). Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch (about 1/8 tsp) of freshly grated nutmeg if using. Taste and adjust seasoning.

Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently with tongs to fully coat the noodles. If sauce tightens up, add a splash more pasta water. Cook together for 1 minute so pasta and sauce marry.

Transfer the coated fettuccine to warmed plates or a large warmed shallow serving bowl. Arrange the sliced blackened chicken over the pasta in a single layer.

Sprinkle the chopped parsley and extra grated Parmesan over the top. Serve immediately with lemon wedges on the side for squeezing over the chicken (optional, adds brightness).

Recommended serving note: Provide pepper and extra Parmesan at the table. Leftovers keep tightly covered in the refrigerator for up to 2 days; reheat gently with a splash of milk or cream to loosen the sauce.