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Homemade Blackened Chicken Fettuccine recipe photo

Blackened Chicken Fettuccine

This Blackened Chicken Fettuccine is bursting with flavor! Enjoy creamy pasta topped with perfectly seasoned chicken for a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 pieces boneless skinless chicken breasts pounded to even thickness
  • 2 tablespoons blackening seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/2 pieces red bell pepper thinly sliced
For the Sauce:
  • 1 1/2 cups heavy cream
  • 4 ounces cream cheese room temperature
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon dried thyme
For the Pasta:
  • 1 package fettuccine 16-ounce, cooked and drained
  • to taste Parmesan cheese for serving

Equipment

  • Large Skillet
  • Pot for boiling pasta
  • Meat mallet
  • Wooden spoon
  • Grater

Method
 

Cooking Instructions:
  1. Start by pounding the chicken breasts to an even thickness, ensuring they cook evenly. This step is crucial for juicy and tender chicken. Once you’ve pounded them, season both sides generously with the blackening seasoning.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 5-7 minutes on each side until they develop a beautiful dark crust and are cooked through. Remove the chicken from the skillet and let it rest on a cutting board.
  3. In the same skillet, add the butter. Once melted, toss in the minced garlic and sliced red bell pepper. Sauté for about 2-3 minutes until the garlic is fragrant and the peppers are tender.
  4. Reduce the heat to medium-low and pour in the heavy cream. Stir well, then add the cream cheese, stirring until it’s fully melted and incorporated. Gradually mix in the freshly grated Parmesan cheese, stirring until the sauce is smooth and creamy.
  5. Add the salt, black pepper, ground white pepper, and dried thyme. Taste the sauce and adjust the seasoning as necessary.
  6. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Make sure all the noodles are covered in that luscious creamy sauce.
  7. While the pasta is warming in the sauce, slice the blackened chicken into strips.
  8. Plate the creamy fettuccine and top it with the sliced blackened chicken. Finish with an extra sprinkle of Parmesan cheese for that perfect touch.

Notes

  • For a gluten-free option, use gluten-free pasta.
  • Experiment with adding vegetables like spinach or sun-dried tomatoes for extra flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.