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Easy Blackened Chicken Alfredo photo

Blackened Chicken Alfredo

This Blackened Chicken Alfredo is a flavor-packed delight! Creamy Alfredo sauce meets smoky, spicy chicken for a dinner that's unforgettable.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Spice Mixture
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • 1 Tbsp paprika
  • 1 Tbsp dried tarragon
  • 1 tsp salt
  • 1 tsp ground red pepper
  • ½ tsp black pepper
For the Chicken
  • ½ cup olive oil
  • ½ cup Worcestershire sauce
  • 4 pieces chicken breasts pounded to an even thickness
For the Pasta
  • 1 package dried fettuccine (12-oz)
  • 1 jar Alfredo sauce (15-oz)
  • 1 Roma tomato chopped
  • 3 pieces green onions chopped

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Meat mallet
  • Spatula
  • Measuring spoons

Method
 

Preparation Steps
  1. Begin by mixing all the spices—garlic powder, onion powder, thyme, oregano, paprika, tarragon, salt, ground red pepper, and black pepper—together in a small bowl. Rub this spice mixture evenly over the chicken breasts.
  2. In a shallow dish, combine the olive oil and Worcestershire sauce. Add the seasoned chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
  3. While the chicken is marinating, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
  4. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 5-7 minutes on each side or until the chicken is cooked through and has a nice charred exterior. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
  5. In the same skillet, lower the heat to medium and add the Alfredo sauce. Stir in the cooked fettuccine, adding a splash of reserved pasta water to loosen the sauce if needed. Toss until the pasta is well coated.
  6. Slice the blackened chicken and layer it on top of the fettuccine Alfredo. Garnish with chopped Roma tomatoes and green onions for a fresh finish.

Notes

  • For a vegetarian version, substitute the chicken with grilled vegetables or sautéed mushrooms.
  • Use zucchini noodles for a lower-carb option instead of fettuccine.
  • Add crushed red pepper flakes to the Alfredo sauce for extra heat.