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Blackened Chicken Breast with Fettuccine Alfredo


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Rate this recipe 4.1/5 (17 Votes)


  • 3 chicken breast
  • 3 Tbsp butter
  • 1 Tbsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp thyme, dried
  • 1/2 tsp oregano, dried
  • 1/4 c butter
  • 3 garlic cloves, minced
  • 1 c heavy cream
  • 1/8 tsp black pepper
  • 1/4 tsp salt
  • 1/2 c Parmesan cheese
  • 6 oz fettuccine pasta


Adapted from


Step 1

1 Pat the chicken breast dry with a paper towel.
Mix all the seasonings together, and pat onto the dry chicken breast on both sides.
2 Heat butter in a skillet, once hot add the chicken one by one and cook for 3 min each side.
3 After the chicken is seared, bake for an additional 30 min at 375 F.
Melt the butter over medium heat, and add minced garlic cook for 3-4 min until garlic is slightly brown.
5 Slowly pour the heavy cream into the butter garlic mixture.
6 Add the black pepper, salt, and Parmesan cheese, cook for 5-8 min or until thick. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
7 Cook pasta according to directions, and toss with Alfredo sauce.
8 Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

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