Ingredients

The following ingredients have 4 Servings
  • 2 tsp light brown sugar
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp olive oil
  • 2 boneless skinless chicken breasts
  • 12 oz fettuccine
  • 6 tbsp unsalted butter
  • 1 1/2 cups heavy cream
  • 2 garlic cloves, minced
  • 2 cups freshly grated Parmesan cheese
  • 2 tbsp fresh Italian parsley, chopped

Instruction

  • Cook the fettuccine according to package directions.
  • In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub 2 tbsp of the seasoning into the chicken, making sure it's entirely coated. Reserve the remaining seasoning for later.
  • Heat 2 tbsp olive oil over medium-high heat in large skillet. Add the chicken to the skillet and cook for 4-5 minutes per side or until blackened and cooked through. Set aside.
  • In the same skillet, lower the heat to medium and add the butter and cream. Simmer for 2 minutes before whisking in garlic and remaining blackening seasoning.
  • Add 1 cup of Parmesan to the sauce and mix until melted through. Add the cooked fettuccine to the sauce. Toss a couple of times and add the remaining cup of Parmesan, tossing to combine.
  • Slice the chicken and add to pasta. Top with some Italian parsley and serve immediately.