Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper, ensuring even coating.
- Heat olive oil in a skillet over medium-high heat, add chicken, and sear for approximately 6-7 minutes on each side until fully cooked at 165°F. Remove and let rest.
- In the same skillet, sauté minced garlic for 1 minute, then add heavy cream, simmer while stirring.
- Whisk in Parmesan cheese until melted, adjust seasoning with salt and pepper.
- Cook fettuccine pasta as per package instructions, then drain and add to the Alfredo sauce.
- Mix until everything is combined, adding reserved pasta water for desired sauce thickness.
- Slice the blackened chicken, serve atop the pasta, and garnish with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently, adding a bit of cream to refresh the sauce if necessary.
- Pair with garlic bread or a fresh salad.
- Adjust spiciness of the dish by modifying the amount of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 plate
- Calories: 600 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg