Blackened Chicken Alfredo with Fresh Spinach and Shaved Parmesan Cheese by Chef James Washington

Good Day Cooking: Blackened Chicken Alfredo
Published: Apr. 11, 2022 at 3:54 PM CDT
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  • 1 6oz. chicken breast
  • ¼ lb of cooked fettuccini noodles
  • 2 oz. blackening seasoning
  • 4 oz. olive oil
  • 3 oz. shaved parmesan cheese
  • ¼ cup fresh spinach
  • 1 Tbsp. chopped green onions
  • ½ lemon-juiced
  • 6 oz. heavy cream
  • 2 carrots cut into small chunks
  • 2 ribs of celery cut into small chunks
  • 1 yellow onion sliced thin
  • 3 cloves of garlic chopped fine
  • 3 bay leaves
  • 3 sprigs of thyme
  • 1 quart of heave cream
  • 2 chicken bouillon cubes
  • ½ cup of white wine
  • Alfredo Sauce


Heat 2 oz. of olive oil in medium size pot. Add carrots, celery and onions into the pot and sauté for 5 minutes. Add white wine, thyme, bay leaves, chicken bouillon cubes and heavy cream. Bring to boil, turn down and let simmer for 20 minutes. Strain and set aside.

Blackened Chicken:

Wash and pat dry 6 oz. chicken breast. Place on towel and season with 2 oz. of blackened seasonings on both sides.

In a sauté pan add the remaining 2 oz. of olive oil to pan and heat until smoking point. Add chicken breast and cook on medium-high heat for 3 minutes on both sides until done or 165 degrees internally. Cut into thin slices and set aside.

In a medium size sauté pan, add 6 oz. of alfredo sauce, chopped green onions bring to a boil. Add sliced chicken, fettuccini noodles and simmer for 5 minutes. Add spinach and toss. Place in bowl and top with shaved parmesan cheese.


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