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Pasta and Noodles

Blackened Chicken Alfredo with Fettuccine Noodles

4 servings
American Searing, Simmering

Enjoy a twist on a classic with our Blackened Chicken Alfredo with Fettuccine Noodles. Juicy chicken breasts are seared with a spicy Cajun crust and served over pasta tossed in a rich, buttery cream sauce. Enhanced with toasted peppercorns for an aromatic kick, this dish delivers bold flavors in just...

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... 45 minutes.

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eatgourmade eatgourmade Rising Star
December 24, 2025
Blackened Chicken Alfredo with Fettuccine Noodles on the plate on the detail side shot
  • 20 min.
  • 45 min.
  • 3/5
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Ingredients:

Pasta:

Cajun Seasoning:

Chicken:

Sauce:

  • 1 TSP of whole peppercorns - toasted and ground (adjust if needed)
  • 2 TBSP of shallot - peeled and finely chopped (adjust if needed)
  • 3 clove of garlic - minced (adjust if needed)
  • ½ TSP of chicken bouillon (adjust if needed, prefferably Better Than Bouillon base)
  • ½ cups of water - boiling hot (preheat in electric kettle, in microwave or on the stove) (adjust if needed)
  • ¾ cups of heavy cream (adjust if needed)
  • ¼ cups of crème fraîche (adjust if needed)
  • 1 TSP of lemon zest (adjust if needed)
  • 1 TSP of lemon juice - fresh (adjust if needed)
  • 1 ½ cups of parmesan cheese - grated (adjust if needed)

Tools:

Directions:

1. Make the Seasoning:

  • To make the cajun seasoning, combine the smoked paprika, granulated garlic, granulated onion, thyme, oregano, and cayenne pepper, stirring to combine.

Note: You will end up with more than you need. Likely only 1 tbsp will be used in the recipe.

2. Toast and Grind the Peppercorns:

  • Heat a dry 12 in skillet over medium-high heat.
  • Add whole peppercorns and toast for 2–3 mins until they pop and become fragrant.
  • Transfer to mortar and grind medium-fine for use in both sauce and topping.

Note: Toasting whole black peppercorns until they dance in the pan adds aromatic heat.

3. Mix the Bouillon:

  • In a medium bowl, whisk together the bouillon and hot water until dissolved.
  • Microwave for 30–60 sec if needed to help dissolve.

4. Prep Ingredients:

  • Peel and finely dice the shallot.
  • Mince the garlic.
  • Zest and juice the lemon.
  • Grate the Parmesan with a microplane.

5. Roll Out The Pasta (Optional):

  • If making the pasta fresh, this is a good time to roll it out and cut it into fettuccine noodles.
  • Roll to KitchenAid setting 6 and cut into ¼-inch ribbons. Or use dried fettuccine.

6. Season and Sear the Chicken:

  • Pat chicken dry and pound to ½ in thick.
  • Season with ¾ tsp salt and ~1 tsp cajun seasoning per breast.
  • Press seasoning in.
  • Heat 2 tbsp avocado oil in 12 in skillet on medium-high and sear 3–4 min per side until golden.
  • Add butter and baste.
  • Lower heat if needed.
  • Cook through, then transfer to a plate.

7. Build the Sauce:

  • Lower the heat to medium.
  • Add shallot and garlic.
  • Sauté 1–2 min.
  • Stir in bouillon mixture, scraping fond.
  • Reduce liquid by half.

8. Add Cream and Finish the Sauce:

  • Pour in cream and simmer 3–4 min.
  • Stir in lemon zest, lemon juice, crème fraîche, and a pinch of ground pepper.
  • Add Parmesan and stir until melted.
  • Season with salt.
  • Keep on low until pasta is ready.

9. Cook the Pasta and Combine:

  • Boil pasta in salted water—1–2 min for fresh, or 8–12 min for dried.
  • Reserve ¼ cup pasta water, then drain.
  • Toss pasta into sauce, simmer 1–2 min.
  • Add pasta water as needed to loosen.

10. Plate and Finish:

  • Slice chicken and place on top of pasta.
  • Garnish with more Parmesan and remaining ground pepper.
  • Enjoy!
Food & Ingredients

Types of Chicken Meat

January 20, 2025

Chicken is a global culinary superstar, renowned for its versatility, affordability, and mild flavor that adapts to countless cuisines. While many home cooks gravitate towards familiar cuts like the breast, the world of chicken meat extends far beyond this popular choice. Understanding the different types of chicken meat available unlocks a wider range of culinary possibilities, allowing you to choose the perfect cut for your desired dish and cooking method. From succulent dark meat to lean white meat, each part of the chicken offers a unique texture and flavor profile waiting to be explored. This guide will navigate the diverse landscape of chicken meat, providing you with the knowledge to make informed decisions at the butcher counter and elevate your chicken cookery to new heights.

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Tom the Chef Tom the Chef Founder
About the Author:
eatgourmadeRising Star
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  • Published Recipes: 3
  • Member since: 2025-12-11
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