Blackened Chicken Broccoli Alfredo Recipe

Season the Chicken

Rub the boneless, skinless chicken breasts with blackening seasoning on both sides.

Cook the Chicken

In a skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through and blackened. Remove from heat and let rest before slicing.

Blanch the Broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and slightly tender. Drain and set aside.

Season the Broccoli

In a bowl, toss the blanched broccoli with garlic powder, salt, and black pepper to taste.

Make the Sauce Base

In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.

Add the Cream

Pour in the heavy cream and bring to a simmer. Reduce heat and let it thicken slightly, about 3-4 minutes.

Incorporate the Cheeses

Gradually add the Parmesan, Mozzarella, Fontina, and Gorgonzola cheeses, stirring continuously until melted and smooth. Season with salt and black pepper to taste.

Cook the Pasta

In a separate pot, cook the fettuccine pasta according to package instructions until al dente. Drain and reserve a bit of pasta water.

Combine Everything

In a large bowl, combine the cooked pasta, blackened chicken (sliced), broccoli, and Alfredo sauce. Toss well to coat everything evenly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Serve

Plate the Blackened Chicken Broccoli Alfredo and enjoy!