Blackened Chicken Alfredo Recipe
Cajun spiced blackened chicken, served over fettuccini, in a parmesan Alfredo sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Fettuccini
In a large pot of boiling salted water, cook the fettuccini according to package instructions until al dente. Drain and set aside.
Prepare the Chicken
Pat chicken breasts dry and rub Cajun seasoning evenly over both sides.
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a blackened crust. Remove from skillet and let rest before slicing.
Make the Alfredo Sauce
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream, stirring to combine, and cook for 2-3 minutes until it starts to thicken. Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper.
Combine and Serve
Add the cooked fettuccini to the Alfredo sauce, tossing to coat. Serve the fettuccini on plates topped with sliced blackened chicken.