Blackened Chicken Alfredo

Blackened Chicken Alfredo

This creamy, cheesy pasta recipe is an excellent choice for a weeknight dinner or when hosting company.

Blackened Chicken Alfredo
Makes 4 to 6 Servings
  • 3 (6- to 8-ounce) boneless skinless chicken breasts
  • 2 tablespoons blackened seasoning
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes
  • 1 tablespoon chopped shallot
  • ½ teaspoon finely chopped garlic
  • ¼ cup dry white wine
  • 2 cups heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 1 (16-ounce) package fettuccine, cooked according to package directions
  • Garnish: chopped fresh parsley, freshly grated Parmesan cheese
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Sprinkle chicken with blackened seasoning, and rub to coat.
  3. In a large skillet, heat oil over medium-high heat. Add chicken, and cook until nicely seared, 4 to 5 minutes per side. Remove chicken from skillet, and transfer to prepared pan.
  4. Bake until firm and an instant-read thermometer inserted in thickest portion registers 165°, about 10 minutes.
  5. In same skillet, cook tomatoes over medium-high heat until lightly blistered and skins have burst open, 3 to 5 minutes. Reduce heat to medium. Add shallot and garlic, and cook for 1 minute. Add wine, scraping browned bits from bottom of skillet with a wooden spoon; cook for 2 minutes. Stir in cream; cook, stirring occasionally, until thickened and bubbly, 8 to 10 minutes. Stir in cheese until melted and well combined. Add fettuccine, tossing to coat.
  6. Slice chicken, and place on top of pasta. Garnish with parsley and cheese, if desired.



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