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Blackened Chicken Alfredo
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons of blackened seasoning
- 8 ounces of fettuccine pasta
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with 2 tablespoons of blackened seasoning, making sure to coat both sides evenly.
- In a large pot, bring water to a boil and cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in 2 cups of heavy cream and bring to a simmer. Stir in 1 cup of grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Slice the cooked chicken breasts into strips and add them back to the skillet, tossing to coat in the alfredo sauce.
- Add the cooked fettuccine pasta to the skillet and toss to combine with the chicken and sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Garnish with fresh parsley and serve hot. Enjoy!
Blackened Chicken Alfredo is a popular dish that combines the spicy flavors of blackened chicken with the creamy richness of Alfredo sauce. This dish has its roots in Cajun cuisine, where blackened seasoning is a staple in many recipes. The technique of blackening meat was popularized by Chef Paul Prudhomme in the 1980s, and it quickly became a sensation in the culinary world. The dish gained further popularity when it was paired with the classic Italian Alfredo sauce, creating a fusion of flavors that has captivated food lovers ever since. Today, Blackened Chicken Alfredo can be found on the menus of many restaurants across the United States, particularly in the Southern and Gulf Coast regions where Cajun and Italian influences converge. To make the best Blackened Chicken Alfredo, it's crucial to get the blackening seasoning just right. A blend of spices including paprika, cayenne pepper, garlic powder, and thyme is used to create the signature blackened flavor. The chicken is then seared in a hot skillet to create a charred crust while keeping the meat juicy and tender. One famous alternative method for making this dish is to grill the blackened chicken instead of searing it in a skillet, adding a smoky dimension to the flavor profile. When it comes to the Alfredo sauce, a perfect balance of cream, butter, and Parmesan cheese is essential to achieve the velvety texture and rich taste that complements the spiciness of the blackened chicken. For those seeking the best version of this dish, renowned restaurants in New Orleans, such as Brennan's and Commander's Palace, are known for their exceptional Blackened Chicken Alfredo. These establishments have perfected the art of combining Cajun and Italian flavors, creating a culinary experience that is truly unforgettable.
35 min
4
650 calories
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