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If you're looking for a dish that epitomizes the perfect marriage of bold flavors and creamy comfort, look no further than Blackened Chicken Alfredo. This delightful fusion features tender, juicy chicken coated in a spicy blackening rub, served atop a bed of rich, creamy fettuccine Alfredo. The contrast of the blackened spices with the velvety sauce creates an unforgettable taste experience that will leave you craving more.

Blackened Chicken Alfredo: Bold Flavors in Every Bite

Indulge in the vibrant flavors of Blackened Chicken Alfredo, a dish that combines spicy blackened chicken with creamy fettuccine Alfredo for a truly satisfying meal. This recipe highlights the art of balancing bold spices and rich cream, ensuring each bite is unforgettable. Perfect for a cozy dinner or entertaining guests, this dish is easy to make and incredibly delicious. Dive into a culinary adventure today! #BlackenedChicken #AlfredoPasta #ComfortFood #DinnerIdeas #RecipeInspiration
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Ingredients
  

For the Blackened Chicken:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper to taste

For the Alfredo Sauce:

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

2 cloves garlic, minced

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

For the Pasta:

8 ounces fettuccine pasta

Water (for boiling)

Salt (for pasta water)

Instructions
 

Prepare the Chicken:

    - In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and a pinch of salt and black pepper.

      - Rub the spice mixture all over the chicken breasts.

        Cook the Chicken:

          - Heat olive oil in a large skillet over medium-high heat.

            - Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken has a dark, blackened crust and is cooked through (internal temperature of 165°F). Remove from skillet and let rest before slicing.

              Prepare the Pasta:

                - While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

                  Make the Alfredo Sauce:

                    - In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic, sautéing for about 30 seconds until fragrant.

                      - Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt and black pepper to taste.

                        Combine Pasta and Sauce:

                          - Toss the cooked fettuccine in the sauce until well coated. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

                            Serve:

                              - Slice the blackened chicken and serve it on top of the creamy fettuccine Alfredo. Garnish with freshly chopped parsley.

                                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2