Blackened Chicken Alfredo by Italyinyourkitchen

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp blackening seasoning
• 1 tbsp olive oil
• 12 oz fettuccine
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 2 tbsp chopped parsley, for garnish

Instructions

1. Season the chicken evenly with the blackening seasoning, pressing it on so it sticks.
2. Bring a large pot of salted water to a boil and cook the fettuccine for 10-11 minutes until al dente; reserve 1/2 cup pasta water, then drain.
3. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until deeply browned and the center reaches 165°F; rest 5 minutes, then slice.
4. Lower the heat to medium and melt the butter in the same skillet, then cook the garlic for 30 seconds until fragrant.
5. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk and cream until smooth.
6. Simmer the sauce for 3-5 minutes, stirring, until slightly thickened and coating the back of a spoon.
7. Stir in the Parmesan, salt, and black pepper until melted and creamy; loosen with a splash of reserved pasta water if needed.
8. Add the drained fettuccine and toss for 1-2 minutes until fully coated, then top with sliced chicken and parsley before serving.