Let’s talk about delicious, made-from-scratch, 30 minute meals. Well, if we’re going to have that conversation, we may as well start with this Blackened Chicken Fettuccine Alfredo. It’s not an easy task to have a 30 minute meal that‘s super delish AND made from scratch. But, case in point, right here.
This Blackened Chicken Fettuccine Alfredo features simple pan-fried chicken and a creamy, homemade alfredo sauce. And did I say that it’s ready in 30 minutes? Let me say it again for the people in the back. It’s ready in 30 minutes.
Let me show you how I made this Blackened Chicken Fettuccine Alfredo 👇🏻
Cooking the Chicken.
In a large, non-stick skillet, heat 1 tbsp of olive oil over medium-high heat.
Coat 3 (6-8 oz) boneless, skinless chicken breasts in blackening seasoning and then add them to the hot skillet.
Cook them for 3-5 minutes per side. Cooking time will depend on thickness. Invest in a cooking thermometer. The internal temp should reach 165 degrees.
Remove the cooked chicken to a cutting board.
Cooking the Alfredo.
Now we’re going to start the alfredo. And while you are working on the alfredo, cook 1 Lb of linguine (or whatever pasta that you like).
In the same skillet that you cooked the chicken, melt 4 tbsp of unsalted butter over medium heat. Add 3 minced garlic cloves and cook until fragrant, about 1 minute.
Add 3 1/2 cups of heavy cream. It’ll look like a hot mess, but I promise it will turn into creamy, white deliciousness. Let the heavy cream cook for about 5 minutes until it has reduced slightly, stir occasionally.
Now add 4 oz of softened cream cheese (cut it into cubes so that it melts quicker and easier).
Once it’s melted and smooth, it’ll look more like alfredo. It’ll look something like this 👇🏻
And now add 1 cup of grated parmesan.
Add some salt and pepper (about 1 tsp each) and 1 tsp of the blackening seasoning that you used for the chicken.
Give it all a good stir. Turn the heat down to low to let the cheese melt and to let it cook and develop flavor.
Adding the Linguine.
When the linguine is done cooking, remove it from its water and place it into the alfredo. If you need to loosen the alfredo, add a ladle of the starchy pasta water.
Finishing Touches.
Add a few tablespoons fresh chopped parsley (you can substitute dried parsley).
Assembly.
Give the pasta a good toss. Divide the pasta between bowls.
Slice up the blackened chicken and top the pasta with it. Sprinkle on a little extra parmesan cheese and fresh parsley.
And that’s it, folks. Totally delicious.
Enjoy!!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Blackened Chicken Fettuccine Alfredo
Ingredients
For the Chicken-
- 3 6-8 Oz Boneless, Skinless Chicken Breasts
- 2 Tbsp Blackening Seasoning
- 1 Tbsp Olive Oil
For the Alfredo-
- 4 Tbsp Unsalted Butter
- 3 Large Garlic Cloves, minced
- 3 1/2 Cups Heavy Cream
- 4 Oz Cream Cheese, softened and cut into cubes
- 1 Cup Grated Parmesan + more for topping
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Blackening Seasoning
- 1 Lb Linguine Pasta
- 2 Tbsp Fresh Parsley, chopped +more for topping
Instructions
- Pat the chicken breast dry with a paper towel. Season with the blackening seasoning, be generous.
- Heat the olive oil in a large, non-stick skillet over high heat. Add the chicken and cook for 3-5 minutes per side (cooking time will depend on thickness of chicken). When the chicken is cooked (should have an internal temp of 165), remove the chicken to a cutting board.
- Now you’re going to start the alfredo sauce. While the alfredo is cooking, also cook your linguine according to package directions.
- Without wiping out the skillet, melt the butter in the skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the heavy cream. Let it cook for about 5 minutes until it has reduced slightly, stir occasionally. Then add the softened cream cheese, stirring frequently until the cream cheese is melted and smooth.
- Add the parmesan cheese, salt, pepper, and blackening seasoning. Stir until combined. Lower heat to low and let the alfredo develop flavor while the pasta finishes cooking.
- When the linguine is done, use tongs and remove it directly from the water and into the alfredo. If your alfredo is too thick, loosen a little with a ladle or two of the starchy pasta water.
- Add the fresh chopped parsley, toss, and remove from heat.
- Divide the pasta between bowls. Slice up that beautiful blackened chicken and lay over the linguine. Top with a little extra grated parmesan and chopped parsley. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.