Ingredients
- 2 boneless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- 8 ounces fettuccine
- 2 cloves garlic, minced
- Fresh parsley, for garnish
Instructions
- Prepare the chicken: Pat the chicken dry and season with paprika, cayenne, garlic powder, oregano, salt, and pepper.
- Heat the pan: Drizzle olive oil in a skillet and heat over medium-high until shimmering.
- Cook the chicken: Add chicken to the skillet, cooking for 6-7 minutes on one side until blackened, then flip and cook until internal temperature reaches 165°F (about another 5-6 minutes). Remove and let rest.
- Cook the pasta: In boiling salted water, cook fettuccine according to package instructions until al dente, reserve a cup of pasta water, then drain.
- Make the Alfredo sauce: In the same skillet, melt butter, sauté garlic for 1 minute, then whisk in heavy cream and bring to simmer. Stir in Parmesan until melted; add reserved pasta water as needed.
- Combine everything: Slice blackened chicken and toss in the sauce with fettuccine until fully coated, then garnish with parsley.
- Serve immediately and enjoy!
Notes
For a lighter dish, substitute half and half for heavy cream. Additionally, shrimp or tofu can be used in place of chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian
- Diet: Non-Vegetarian