Blackened seasoned chicken breasts are layered on top of a rich and creamy fettuccini alfredo in this unique spin on chicken alfredo. This recipe takes about 30 minutes to prepare, making it ideal for a midweek dinner.
- 2 chicken breasts, butterflied
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Salt and freshly ground pepper, to taste
- 1 16 ounce package dried fettuccine noodles
- 3 garlic cloves, minced
- 1 tablespoon each unsalted butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup grated parmesan cheese
- Red pepper flakes, to taste
Bring 5 quarts of salted water to a boil. Set aside.
While water is bowling, in small bowl mix together paprika, cumin, onion powder, and cayenne. Generously season chicken breasts with salt and pepper followed by spice mixture and rub into both sides.
In a skillet heat olive oil on medium heat for 3-4 minutes until hot.
Add chicken and cook on both sides for 3-4 minutes.
Remove chicken onto a plate to cool for 5 minutes. Once cooled, cut into ½” strips and set aside.
Pasta water should be boiling by this point, cook noodles according to the package directions.
While noodles cook, heat skillet over medium heat. Add butter and garlic. Sauté for 1 minute until fragrant.
Using a whisk, add flour and stir for 30 seconds.
Slowly add broth and milk, making sure to break up any flour clumps.
Allow to thicken while stirring periodically so it does not burn, about 5 minutes.
Remove from heat and whisk in parmesan, red pepper flakes, and season with salt and pepper.
Pour alfredo sauce over cooked pasta and top with sliced chicken.
Top off with more parmesan and minced parsley. Serve immediately.