Monday, June 30

Fettuccine Alfredo with Blackened Chicken

Creamy pasta alfredo topped with slices of spicy grilled chicken


Fettuccine Alfredo with Blackened Chicken


We've been eating pretty healthy at home, so it was time to indulge in something a little more decadent. Fettuccine alfredo definitely satisfied the craving for an indulgent meal, but I find that it can be a little boring on its own and added in some blackened chicken breasts to liven it up and add some protein. The chicken is coated with a homemade blackening spice rub and then grilled until the outside is charred and the inside is juicy. My husband grilled the chicken while I stayed in the kitchen and made the pasta, but you could just as easily cook the breasts in the oven or in a pan on the stove if that's better for you. The pasta is based loosely off a recipe from the Pioneer Woman and is just fettuccine noodles tossed with a mixture of butter, heavy cream, and parmesan cheese. If you can't tell from the ingredients alone, it's absolutely heavenly (although unfortunately not low-cal). It's a quick and easy meal that will satisfy all your cravings and appeal to even the pickiest eaters.


Related Recipes:
- Cajun Chicken Pasta
- Fettuccine with Garlic Cream Sauce & Peas
- Spaghetti Carbonara


Fettuccine Alfredo with Blackened Chicken:
For Chicken
  • Heat a grill or grill pan to high heat.
  • In a small bowl, combine 1 tsp. smoked paprika, 1/2 tsp. cumin, 1/2 tsp. kosher salt, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1/4 tsp. black pepper.*
  • Lightly brush 2 boneless skinless chicken breasts with canola oil and sprinkle the seasoning all over the chicken in a thin, even coating.
  • Grill the chicken for 4 minutes per side, or until the outside is black and the inside is no longer pink.
  • Let the chicken rest for five minutes, then cut into thin slices.
For Fettuccine
  • Bring a large pot of water to a boil and season with salt.
  • Add in 1/2 lb. dried fettuccine pasta and cook for about 8 minutes, or until al dente.
  • Drain the pasta, reserving 1/4 c. pasta cooking water.
  • Meanwhile, melt 3 tbsp. butter and 3/4 lb. heavy cream in a skillet and add in a pinch of salt and black pepper.
  • Turn the heat to very low and stir in 1/2 c. grated parmesan cheese until melted.
  • Add in the pasta and some of the cooking liquid and toss to combine.
  • Sprinkle another 1/2 c. grated parmesan cheese on top and toss again.
  • Check for seasoning and adjust if necessary.
  • Divide pasta into plates and serve with sliced chicken on top.


Serves two - four, depending on appetites
*Or use your own favorite blackening spice mix.