Blackened Chicken Fettuccine Recipe
Alfredo sauce, pasta, Parmesan cheese and broccoli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Chicken
Alfredo Sauce
Vegetables
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Broccoli
In the last 3 minutes of pasta cooking, add the broccoli florets to the boiling water. Once cooked, drain both the pasta and broccoli together and set aside.
- 3
Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides generously with blackening seasoning, salt, and black pepper.
Cooking
- 4
Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until cooked through and blackened. Remove from skillet and let rest before slicing.
- 5
Make the Alfredo Sauce
In the same skillet, add the butter and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat and stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Combine and Serve
- 6
Mix Everything Together
Add the cooked fettuccine and broccoli to the skillet with the Alfredo sauce. Toss to combine and heat through for about 1-2 minutes.
- 7
Serve
Slice the blackened chicken and place it on top of the pasta. Garnish with chopped parsley and additional Parmesan cheese if desired. Enjoy your Blackened Chicken Fettuccine!
