This delicious, wonderfully seasoned, Blackened Chicken Alfredo is ready in only 30 minutes and is a great easy dinner idea that you'll love for a quick dinner or for entertaining guests.
Boil and drain pasta according to the package and set aside.
Cut chicken lengthwise into even pieces. You can use one hand to put pressure on the top of the chicken while cutting down the middle to create more even pieces.
Place chicken pieces into a plastic bag or between two pieces of plastic wrap. Using the flat side of a meat mallet pound the chicken pieces into an even thickness. About 1/4 inch.
Sprinkle each side of the cutlets with the blackening seasoning. You may have some left over, about a teaspoon, that will be used in a later step.
Place skillet over medium high heat until very hot then add olive oil and 2 tablespoons of butter. Once the butter is melted, add the chicken cutlets to the pan, do not overcrowd, you may need to cook in two separate batches.
Cook chicken 3 to 4 minutes on each side until cooked through and very brown.
Once chicken is done remove it from the pan and place on a plate. Tent plate with aluminum foil and set aside. Wait at least 5 minutes before slicing chicken.
Making the Alfredo Sauce
Do not wipe out the pan, return it to medium low heat and add the rest of the butter.
Once butter is melted slowly mix in the heavy cream, scraping up any bits on the bottom as you stir.
Once the cream is well mixed, stir in the parmesan cheese. Finally once the cheese is melted add the garlic, salt, and pepper and cook for an additional 1-2 minutes.
Stir in the pasta coating well. Place sliced chicken into the pan with the pasta. Serve immediately.
Notes
Recipe Tips:
We recommend using freshly grated parmesan for better melting.
Do not over cook the pasta. It is best served al dente with this dish.
If your Alfredo sauce is too thick, use pasta water or broth to thin.