Blackened Chicken Fettuccine
Creamy fettuccine tossed in a parmesan-cream sauce and topped with blackened chicken.
Equipment
- Cast-Iron Skillet
- Large Pot
- Tongs
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 red bell pepper thinly sliced
- 1 1/2 cups heavy cream
- 4 ounces cream cheese room temperature
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon dried thyme
- 1 (16-ounce) package fettuccine cooked and drained
- Parmesan cheese for serving
Instructions
- Sprinkle blackening seasoning evenly over both sides of the chicken breasts.
- Heat the olive oil in a cast iron skillet over medium-high heat until shimmering.
- Add the chicken and cook about 5 minutes per side, or until cooked through; remove from pan and keep warm.
- Reduce heat to medium, add the butter, then sauté the minced garlic and thinly sliced red bell pepper until the pepper begins to soften, about 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer; cook for about 5 minutes.
- Lower the heat and add the room-temperature cream cheese, grated Parmesan, salt, black pepper, white pepper, and dried thyme; stir until the cheeses are melted and the sauce is smooth.
- Add the cooked, drained fettuccine to the skillet and toss to coat thoroughly with the sauce.
- Divide the fettuccine among 4 plates, top each with a blackened chicken breast, and sprinkle with additional Parmesan to serve.
Notes
- Use room-temperature cream cheese for easier melting.
- Pound chicken to an even thickness for uniform cooking.
- Cook pasta al dente before adding to the sauce.
- Adjust blackening seasoning to taste if desired.