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Creamy blackened chicken fettuccine Alfredo with sliced seasoned chicken, Parmesan sauce, and fresh parsley served in a white braiser.

Blackened Chicken Fettuccini Alfredo

This easy to make Blackened Chicken Fettuccini Alfredo is rich and creamy, and the ultimate comfort food with a bold, flavorful twist. It's easy to make in under 45 minutes and has restaurant-quality flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Pasta
Cuisine American, Italian
Servings 4 people
Calories 965 kcal

Equipment

  • 1 Large Pot
  • 1 Large oven-safe skillet

Ingredients
  

For the chicken:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon dried oregano
  • 1/2 Teaspoon dried thyme
  • 1/4 Teaspoon cayenne pepper
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon black pepper

For the pasta:

  • 12 ounces fettuccine
  • 3 Tablespoons unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup finely grated Parmesan cheese
  • 1 cup reserved pasta water
  • 2 tablespoons fresh parsley

Instructions
 

  • Preheat oven to 400°F.
  • Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
  • Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
  • Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
  • Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
  • In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
  • Add the drained pasta and toss to coat evenly.
  • Turn the heat to low. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
  • Add reserved pasta water, a few tablespoons at a time, tossing until the sauce is smooth and glossy, and coats the pasta.
  • Slice the chicken into bite-sized pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
  • Garnish with fresh parsley and additional Parmesan cheese before serving.

Notes

Storage:
  • Store leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock or milk to loosen the sauce, tossing occasionally to warm the chicken.
  • If needed, freeze leftovers for up to 2-3 months in an airtight container. It's not usually recommended to do this, as the sauce can separate once thawed, and the noodles can turn mushy
Tips:
  • To save time, make the chicken in advance and store in the fridge. Then, add it to the hot pasta dish as it cooks to rewarm.
  • Use freshly grated Parmesan cheese for the smoothest sauce. Pre-shredded cheese will not melt properly.
  • Keep the heat low when adding the cheese to prevent clumping or separation.
  • Add pasta water gradually until the sauce is glossy and lightly coats the pasta, not thick or heavy.
  • Let the chicken rest before slicing to keep it juicy.
  • Bronze-die fettuccine nests give a softer texture and help the sauce cling better than traditional boxed fettuccine..

Nutrition

Serving: 1servingCalories: 965kcalCarbohydrates: 65gProtein: 59gFat: 52gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 287mgSodium: 1507mgPotassium: 960mgFiber: 3gSugar: 4gVitamin A: 1912IUVitamin C: 5mgCalcium: 389mgIron: 3mg
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