Description
A creamy and spicy pasta dish featuring blackened chicken tossed in a rich Alfredo sauce, perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons blackened seasoning
- 1 pound fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with blackened seasoning on both sides.
- Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until blackened and cooked through. Set aside to rest.
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In the same skillet, melt butter and add minced garlic; sauté for 1 minute.
- Pour in heavy cream and bring to a simmer, then stir in Parmesan cheese until melted and creamy.
- Add crushed red pepper flakes, salt, and pepper to the sauce.
- Slice the rested chicken and add it to the sauce along with the cooked pasta; toss to combine.
- Garnish with fresh parsley and serve hot.
Notes
For a milder version, reduce the amount of crushed red pepper flakes. Ensure chicken is fully cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g