Blackened Chicken Fettuccini Recipe

Prepare chicken and spice mix

Pat chicken breasts dry with paper towels. If breasts are very thick, slice horizontally to make two thinner cutlets or pound to about 3/4 inch thickness for even cooking. In a small bowl combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Rub 1 tablespoon olive oil evenly over both sides of the chicken, then press the spice mixture onto both sides until well coated.

Sear chicken

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl to melt. Place the seasoned chicken in the pan; do not move for 3-4 minutes to develop a dark crust. Flip and cook 3-4 minutes more, or until internal temperature reaches 160-165°F (71-74°C) depending on thickness. The blackened exterior should be dark brown to near-black but not burnt. Transfer chicken to a cutting board and let rest 5 minutes before slicing thinly on a slight bias.

Cook pasta

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

Make sauce base

While pasta cooks, heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium heat. Add the minced garlic and chopped shallot and cook, stirring, for about 1-2 minutes until fragrant and softened but not browned.

Build roux and deglaze

Sprinkle 1 tablespoon all-purpose flour over the garlic and shallot and stir for 30-45 seconds to cook the raw flour taste. Pour in 1 tablespoon dry white wine to deglaze the pan, scraping any brown bits, then slowly whisk in 1 cup chicken broth until smooth.

Finish cream sauce

Reduce heat to medium-low and whisk in 1 cup heavy cream. Let the sauce simmer gently for 3-4 minutes, stirring frequently, until it begins to thicken. Stir in 3 tablespoons grated Parmesan cheese until melted. Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; taste and adjust seasoning. If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time to reach desired consistency.

Combine pasta and sauce

Add the drained fettuccine to the sauce and toss gently with tongs to coat, warming the pasta in the sauce for 1-2 minutes so it absorbs flavor. If needed, add more reserved pasta water to loosen the sauce.

Finish and serve

Slice the rested blackened chicken into thin strips. Plate the sauced fettuccine, top with sliced chicken, sprinkle 2 tablespoons chopped fresh parsley and an extra tablespoon of grated Parmesan if desired. Serve immediately.