Blackened Chicken Alfredo
This recipe for blackened chicken alfredo combines the classic comfort of a creamy alfredo pasta with bold and tender blackened chicken for an unforgettable and indulgent pasta dish everyone will love.
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Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon coarse salt
- 1 large chicken breast (pounded to an even thickness)
- 1 pound fettuccine
- ½ cup unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1 1/2 cup grated pecorino romano cheese (or parmesan)
Instructions
- In a small bowl, combine smoked paprika, oregano, thyme, garlic powder, onion powder and salt. Whisk to combine and set aside.
- Pat the chicken breast dry and season liberally with blackening seasoning.
- Heat a large skillet to medium heat with olive oil. When oil is hot, add the chicken and sear for 6-7 minutes per side. Remove from heat and allow to rest before slicing.
- In a large pot of salted water, cook fettuccine to al denté, according to package directions. Reserve ½ cup of pasta water, drain and set aside.
- In the same melt butter over medium heat.
- Whisk in flour to form a roux.
- Slowly whisk in half and half. Increase heat to medium high and cook until half and half has thickened (about 5-6 minutes).
- Remove from heat.
- Add salt and pecorino romano cheese, whisk until cheese has melted and sauce smooth.
Nutrition
Calories: 494kcal Carbohydrates: 45g Protein: 22g Fat: 25g Saturated Fat: 15g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 132mg Sodium: 736mg Potassium: 344mg Fiber: 2g Sugar: 3g Vitamin A: 899IU Vitamin C: 1mg Calcium: 280mg Iron: 2mg