Recipe of Perfect Blackened Chicken Fettuccine Alfredo

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, blackened chicken fettuccine alfredo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Blackened Chicken Fettuccine Alfredo is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Blackened Chicken Fettuccine Alfredo is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook blackened chicken fettuccine alfredo using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Blackened Chicken Fettuccine Alfredo:

1. Make ready 4 Chicken Breasts
2. Make ready 1 C Heavy Whipping Cream
3. Get 1/2 C Grated Parmesan
4. Get 2 Tbs Butter
5. Get 1 Head Garlic
6. Take 9 oz Fettuccine Pasta
7. Make ready 1/4 tsp Black Pepper
8. Get 2 tbs Olive Oil, divided
9. Take TT Blakening Seasoning
10. Prepare TT Salt

Instructions to make Blackened Chicken Fettuccine Alfredo:

1. Preheat oven to 350° F. Place head of garlic on a small shallow pan and drizzle with 1 tbs olive oil. Cover with foil and bake for 45 minutes. Let cool and squeeze roasted garlic paste from cloves.
2. Pound out chicken breasts to even thickness and season with salt and blackening seasoning.
3. Prepare pasta according to package.
4. Add cream, butter, roasted garlic, pepper to medium saucepan over medium heat and simmer, whisking often.
5. Heat 1 tbs olive oil over medium high heat in cast iron skillet, add seasoned chicken, and sautee for 3-5 minutes per side.
6. Halfway through cooking chicken, stir parmesan into sauce, reserving 2 tbs for garnish.
7. After reducing sauce for about 5 minutes, toss in prepared pasta and evenly coat with sauce.
8. Portion out pasta, top with chicken, and garnish with reserved parmesan.

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