Blackened Chicken Alfredo

Ah….Blackened Chicken Alfredo…one of my absolute favorite indulgences!!!  Alfredo of any kind for that matter.  I mean….heavy cream and delicious, salty, freshly grated parmesan cheese…hell ya!!  What’s not to love.  This version is topped with tender chicken with a spicy kick from some homemade Cajun Seasoning.

There are a lot of steps to this recipe, but none of them are difficult.  Getting everything prepped and ready to go so you can put the dish together quickly is the key.  Start by preparing the Cajun Seasoning…  Just add the various spices to a bowl and mix them up….easy as that.  Next heat cast iron skillet on stove top for 3-4 minutes over medium-high heat and put a large pot of water on and bring to a boil.  Grate 1 ¼ cup parmesan cheese and finely dice the garlic.  You absolutely don’t want to use parmesan out of a plastic jar.  It is what gives the alfredo it’s flavor and texture so don’t skimp on the parm!  If you’re like me and you don’t love chopping garlic, or use a fine grater or garlic press.  Last prep step…chop green onions or chives for the garnish.

For the Chicken…Coat the chicken breasts with the Cajun Seasoning. The more seasoning…the spicier the dish will be so add as much as you like.  Add the oil to the skillet and sear both sides of the chicken.  Place the now blackened chicken on a baking sheet and bake for 10-20 minutes, depending on the size of the chicken breasts.  The chicken should reach 165° using an instant read thermometer.

For the pasta…When the water comes to a boil, add the pasta and cook to al dente (slightly under done).  It will continue to cook once you add it to the sauce.  Once your chicken is in the oven you can start to make the alfredo sauce.

For the alfredo…add the garlic to the skillet and stir for just a minute.  Pour in the wine to de-glaze the pan and stir, letting the wine reduce slightly.  Next, add the heavy cream and let it reduce by about a third, stirring frequently.  The grated parmesan goes in next, stirring constantly until the cheese is completely melted.  Add the salt and the Cajun Seasoning and simmer over low heat until it reaches desired consistency.

It’s time to place the cooked fettuccine into the alfredo sauce, stirring to coat all of the pasta with the sauce.  Simmer over low heat for a few minutes to allow the pasta to absorb some of the sauce.  Now for the star of the show… the blackened chicken breasts!  If you want to get fancy slice them on the bias before placing them on top of the noodles. This will also stretch the number of servings.  One large chicken breast can easily feed 2 people.  Garnish with scallions or chives, and the remaining ¼ cup of parmesan.

Voilà!  You’ve got an incredibly scrumptious dinner on the table in no time.  This is a showstopper and definitely a go-to when you’re having company for dinner.  I hope you enjoy it as much as we do!