Sometimes the easiest and more simplistic recipes are what’s best for any particular weeknight or last-minute meal. This is due to the fact that they are reliably convenient, delicious, and consistently a crowd-pleaser. The same can be said about Louisiana Cookin’s outstanding recipe for blackened chicken alfredo, as its simplicity doesn’t make concessions when it comes to flavor, seasoning, or taste.

Ingredients for Blackened Chicken Alfredo: 

• 1 (16-ounce) package of fettuccine, cooked according to individual package directions
• 3 boneless skinless chicken breasts (about 6- to 8-ounce each)
• 2 tablespoons of blackened seasoning mix
• 1 tablespoon of olive oil
• 2 cups of fresh cherry tomatoes
• 1 tablespoon of chopped shallot
• ½ teaspoon of finely chopped garlic
• ¼ cup of dry white wine
• 2 cups of heavy whipping cream
• 1 cup of freshly-grated Parmesan cheese
• 3 tablespoons of chopped fresh parsley, for garnish
• ¼additional cup of freshly grated Parmesan cheese, for garnish

Directions for Blackened Chicken Alfredo:

1. In order to start this recipe, you’re going to want to preheat your oven to 425°F. While your convection oven is preheating, take a baking sheet and line it with an inner layer of aluminum foil.
2. Take your 3 boneless and skinless chicken breasts out of their packaging and sprinkle them each with your blackened seasoning mix. Either while wearing gloves or with carefully-washed hands, rub the blackened seasoning mix into the chicken breasts, ensuring to coat all sides.
3. Then, in a large skillet, pour in your olive oil, and place this atop your stove burner. Turn the stove to medium-high heat, and heat your olive oil in the skillet while being sure to spread the oil throughout the pan. Once the oil is properly heated, add your seasoned chicken breasts into the hot oil and cook them until they are nicely seared. This should take no longer than 4 to 5 minutes per side. Be sure to flip them together and not multiple times, in order to secure a strong sear. Once they’re seared, remove the chicken from the skillet and transfer them to the prepared pan that you lined with foil from earlier.
4. Place the pan into your 425°F oven for approximately 10 minutes. The idea here is to bake the chicken until they are firm and an instant-read thermometer inserted into the thickest part of the chicken breast registers at a safe internal temperature of 165°.
5. Meanwhile, take the same skillet that you seared your chicken in from earlier and cook your tomatoes in it until they are slightly blistered and their skins have burst open. The process of blistering and bursting cherry tomatoes should take about 3 to 5 minutes maximum. Once the skins have burst, reduce the read of the stove burner to only medium, and add in your chopped shallot and finely chopped garlic. Continue to cook for an additional minute. Afterward, add in your ¼ cup of dry white cooking wine and use your cooking utensil such as a wooden cooking spoon to scrape the fond or browned bits from the bottom of the pan. Stir these bits into the white wine and vegetables and continue to cook the contents of the skillet for an additional 2 minutes.
6. Afterward, stir in your heavy whipping cream and continue to cook until the contents of the skillet are thickened and bubbly. You can achieve this by stirring occasionally for approximately 8 to 10 minutes. Stir in your single cup of freshly-grated Parmesan cheese until it’s completely melted and well-combined. Next, add your fettuccine, which you cooked according to the package’s directions, into the skillet. Either using your wooden cooking spoon or tongs, toss the fettuccine with the cheesy mixture to fully coat the noodles.
7. When you remove your chicken from the oven, slice each chicken breast in elongated strips or according to your particular preference and place them on top of the pasta. If desired, garnish the plates of this dish with fresh chopped parsley and freshly-grated Parmesan cheese to your liking.
8. Enjoy your alfredo with your favorite side dish or just alone.

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