This recipe elevates the classic fettuccine Alfredo with the smoky, spicy kick of blackened chicken. The combination of creamy Alfredo sauce and the bold blackened chicken creates a truly unforgettable dish. It's perfect for a weeknight dinner or a special occasion, impressing your guests with its depth of flavor and relative ease of preparation.
What Makes This Blackened Chicken Fettuccine Alfredo Recipe Stand Out?
This recipe isn't your average Alfredo. We're taking the classic and adding a layer of exciting complexity. The blackened chicken provides a beautiful contrast to the richness of the Alfredo sauce, delivering a symphony of tastes and textures. We'll focus on building flavor at every step, ensuring a truly memorable culinary experience.
Ingredients:
For the Blackened Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper (adjust to your spice preference)
- 1 tbsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup butter
- Salt and pepper to taste
For the Pasta:
- 1 lb fettuccine pasta
Instructions:
1. Blackening the Chicken:
- In a medium bowl, combine paprika, garlic powder, onion powder, cayenne pepper, oregano, black pepper, and salt.
- Add the chicken pieces to the bowl and toss to coat evenly with the spice mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook, stirring occasionally, until browned and cooked through (about 6-8 minutes). Don't overcrowd the pan; work in batches if necessary.
2. Preparing the Alfredo Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream and bring to a simmer.
- Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
3. Cooking the Pasta:
- Cook the fettuccine according to package directions until al dente.
- Reserve about 1/2 cup of pasta water before draining.
4. Combining Everything:
- Add the cooked fettuccine to the saucepan with the Alfredo sauce.
- Add the blackened chicken to the pasta.
- Toss gently to combine, adding a little pasta water if needed to loosen the sauce.
5. Serving:
Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Frequently Asked Questions (FAQs):
Can I use different types of pasta?
Yes, you can substitute fettuccine with other pasta shapes like linguine, spaghetti, or even penne. Keep in mind that wider pasta shapes, like fettuccine, tend to hold the Alfredo sauce better.
How can I make this recipe milder?
Reduce the amount of cayenne pepper in the spice rub for the chicken. You can also add a pinch of sugar to balance the spice.
Can I make this ahead of time?
The Alfredo sauce can be made ahead of time and reheated. However, it's best to cook the pasta and chicken fresh and combine them just before serving to prevent the pasta from becoming soggy.
What are some good side dishes to serve with this?
A simple side salad or some garlic bread would complement this dish perfectly.
Can I use bone-in chicken?
While you can use bone-in chicken, it will require a longer cooking time and may result in a less tender final product. Boneless, skinless chicken breasts are recommended for this recipe for ease and consistency.
This Blackened Chicken Fettuccine Alfredo recipe offers a flavorful and satisfying meal. Enjoy the rich creaminess of the Alfredo sauce combined with the bold, smoky flavor of the blackened chicken. Remember to adjust the spices to your preference, and don't be afraid to experiment with different garnishes to personalize your dish!
