Ingredients
Equipment
Method
Preparing the Chicken
- Filet the boneless, skinless chicken breasts horizontally to create four thinner pieces, ensuring even cooking and more surface area for seasoning.
- Generously coat both sides of the chicken with blackening seasoning, pressing gently to adhere.
- Heat a cast iron skillet over high heat until it shimmers and just starts to smoke. Add olive oil, then carefully place the seasoned chicken breasts in the pan.
- Cook the chicken for about 5 minutes on each side until a deep, flavorful crust forms and each side is beautifully browned.
- Transfer the cooked chicken to a separate plate and cover loosely with foil to keep it warm and allow juices to redistribute.
Capturing the Flavorful Fond
- While the skillet is still hot and on the heat, add a quarter cup of dry white wine or chicken broth. Immediately use a wooden spoon or spatula to actively scrape up all the flavorful browned bits (fond) from the bottom of the pan.
- Allow this liquid to reduce slightly, concentrating all the amazing Maillard reaction flavors. Carefully pour this rich, deglazing liquid into the large pot where you will eventually make the Alfredo sauce.
Cooking the Pasta
- While your chicken rests, cook the fettuccine pasta to al dente based on the package instructions (usually 8-10 minutes). Ensure it is firm to the bite.
- Once perfectly al dente, strain the pasta and set it aside, reserving a bit of the pasta water.
Crafting the Alfredo Sauce
- In the same large pot used for the pasta (now clean) or a separate large pot, add the butter and minced garlic. Cook over low heat for 3-5 minutes until butter is melted and garlic is fragrant, but not browned.
- Whisk in the heavy whipping cream. Cook gently while continuously whisking for approximately 3-5 minutes until the cream is heated through and begins to gently simmer. Do not let it come to a rolling boil.
- Whisk the saved flavorful deglazing liquid into the cream mixture, incorporating all those amazing savory notes.
- Remove the pan from the heat, then stir in the freshly grated Parmesan cheese. Stir constantly until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of warm pasta water until desired consistency is reached.
Combining and Serving
- Toss the cooked al dente pasta with the homemade Alfredo sauce, ensuring every strand is coated.
- Slice the rested blackened chicken breasts into medallions.
- Arrange the sliced chicken on top of the noodles with the Alfredo sauce. Serve immediately and enjoy!
Nutrition
Notes
For best results, always use freshly grated Parmesan cheese and full-fat heavy cream to prevent your Alfredo sauce from becoming grainy or separating. The key to perfect blackened chicken is a very hot, well-oiled cast iron skillet – avoid overcrowding the pan to ensure a proper sear, not steam. Don't skip deglazing the pan after cooking the chicken; this step adds incredible depth of flavor to your sauce. Nutrition information is estimated based on common ingredients and serving sizes and may vary.