Blackened Chicken Alfredo

Slightly spicy and creamy, everything you want in blackened chicken alfredo. Top with freshly grated parmesan, warm rolls, and a glass of wine. A perfect date night dinner!

Course Main Course

Cuisine American

Keyword blackened chicken alfredo

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 477kcal

Author Tanya

Ingredients

8 ounces Fettucini pasta
2 8 ounce Chicken breast sliced in half
2 tablespoons Blackened seasoning seperated
2 tablespoons Olive oil
4 tablespoons Unsalted butter
4 cloves Garlic minced
1 Red bell pepper thinly sliced
½ cup Reserved pasta water *
1 cup Heavy cream
1 cup Fresh baby spinach
1 cup Parmesan cheese
2 Green onions chopped, for garnish

Instructions

Prepare pasta according to the directions on the box. Drain and set aside ½ cup of pasta water.
Sprinkle chicken breast with 1 Tablespoon of blackened seasoning, seasoning both sides.
Heat oil in a large skillet over medium heat. Add the chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Transfer to a plate and set aside.
Add butter, garlic cloves, and red bell pepper to the skillet and stir. Cook for about 3 minutes, until the red peppers have softened.
Add pasta water, heavy cream, the remaining blackened seasoning, and spinach, and simmer for about 3 minutes. Remove from heat and add cooked pasta and parmesan cheese. Stir until coated.
Slice the cooked chicken breast and top the pasta with it. Garnish with chopped green onions. Serve and enjoy.

Notes

For a different option, sub the chicken with seafood, like shrimp. You could also sub the chicken for tofu for a meatless option.
I like to use my homemade blackened seasoning for this recipe.

Nutrition