Start by pounding the chicken breasts to an even thickness. This ensures they cook evenly and remain juicy. Season both sides generously with blackening seasoning.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a beautiful blackened crust. Remove the chicken from the pan and let it rest before slicing.
In the same skillet, melt the butter and add the minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until the garlic is fragrant and the pepper is slightly softened.
Reduce the heat to medium and slowly pour in the heavy cream, stirring continuously to combine. Add the cream cheese and whisk until melted and smooth. Then, stir in the freshly grated Parmesan cheese, salt, black pepper, white pepper, and dried thyme. Let the sauce simmer for a few minutes until it thickens.
Add the cooked fettuccine to the sauce and toss gently to coat. Slice the blackened chicken into strips and nestle it on top of the pasta.
Plate the Blackened Chicken Fettuccine and sprinkle with additional Parmesan cheese for serving. Enjoy this flavorful dish with a side salad or some toasted garlic bread!
