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Chicken Alfredo Pappardelle with Blackened Chicken

Chicken Alfredo Pasta is a creamy and comforting dish of silky pappardelle noodles, butter, garlic, Parmigiano Reggiano, and heavy cream, topped with blackened chicken. This pasta is stick-to-your-ribs good!
Chicken Alfredo Pasta with egg pappardelle is one of my go-to’s when I’m craving a simple pasta that’s also hearty and creamy.
This version deviates from authentic Fettuccine Alfredo because it includes a few non-traditional ingredients, like garlic, and blackened chicken.The addition of the blackened chicken turns this dish into more of a meal than a side dish and while not traditional, I think you’ll love it!
Servings: 4
Author: Sip & Feast

Ingredients

For the chicken:

  • 1 pound chicken breast filleted and pounded to ½" thick cutlets
  • 2 ½ teaspoons blackened spice or use 1 teaspoon salt and 1/2 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil

For the pasta:

  • 16 ounces egg pappardelle or egg fettuccine
  • 14 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 2 ½ cups Parmigiano Reggiano grated, plus more for serving
  • 2 ½ cups heavy cream
  • salt to taste
  • pepper to taste
  • 6 tablespoons Italian parsley minced
  • 2 cups reserved pasta water for thinning, will not need it all

Instructions

Cook the chicken:

  • Dry the chicken cutlets with paper towels then season with the blackened spice on both sides.
  • Heat a stainless steel or cast iron pan to medium heat and wait 3 minutes.
  • Coat the pan with olive oil and add the chicken to the pan.
  • After 2 minutes add the butter. The chicken should take about 3 minutes per side to cook.
  • Place the cooked chicken on a cutting board and tent with foil.

Make the pasta:

  • Begin cooking the pasta to al dente.
  • While the pasta is cooking heat a large clean pan to medium-low heat and add the butter and garlic.
  • Cook the garlic until golden (about 2 minutes).
  • Add the cream and cheese and bring to a simmer. The sauce will begin to thicken after a couple of minutes of simmering.
  • Add the al dente pasta to the alfredo sauce and mix or toss to coat. If the pasta is too dry add some of the reserved pasta water, a bit at a time, to get a perfect consistency.
  • Remove the pan from the heat.
  • Season with salt and pepper to taste and add the parsley.
  • Cut the chicken into slices and top on individual plates or mix it straight into the pasta in the pan.
  • Serve with more grated Parmigiano Reggiano on the side.