Blackened Chicken Alfredo with Fettuccine Noodles 1
                     Blackened Chicken 
Alfredo with Fettuccine 
Noodles
Make Blackened Chicken Fettuccine Alfredo with Cajun 
spice, toasted peppercorns, and a silky cream sauce 
in 45 minutes. Serves 4. 5-star, step-by-step recipe.
www.eatgourmade.com
About Us
Welcome to Gourmade, home of 
gourmet recipes you’ll actually 
want to make at home. I’m 
Steven Records, and I created this 
space because I believe cooking 
isn’t only about getting food on 
the table, it’s about creating 
something delicious, satisfying, 
and memorable. Whether you’re 
impressing at a dinner party, 
enjoying family time, or just 
treating yourself.
Blackened Cajun Spices Meet Creamy 
Decadence
This isn’t your standard Alfredo. The chicken is crusted in a custom blackening blend, 
seared until crisp, then layered over fresh fettuccine tossed in a buttery, umami-rich 
cream sauce. We give a nod to Italian cacio e pepe by toasting whole peppercorns for 
a spicy, aromatic touch that balances it all out. It’s indulgent, deeply savory, and 
impossible to stop twirling.
Directions
Before We 
Pasta prep: You can use fresh or dried fettuccine. 
For fresh, roll to SKitchenAid setting 6 and cut into ¼-inch ribbons. Boil just baefore fitnishing the sauce.
Blackening tip: Pound chicken breasts to ½-inch 
thick for even searing. Press seasoning firmly onto 
both sides before adding to hot oil.
Peppercorn pop: Toasting whole black peppercorns 
until they dance in the pan adds aromatic heat. Grind 
medium-fine for use in both sauce and topping.
Make the fresh 
If going all out, make the pasta from scratch using our 
recipe. Before you pstarat cosoktinga the chicken, get a 
pasta pot going since it takes a while to boil, fill ⅔ with 
water, salt it until it tastes like the sea, and set it on 
high. See Step 6 for when to roll out the dough.
Make the 
To make the cajun seasoning, combine the smoked 
paprika, gSranuelataed gsarolic, ngrainunlategd onion, thyme, 
oregano, and cayenne pepper and stir to combine. You 
will end up with more than you need. Likely only 1 tbsp 
will be used in the recipe.
Toast and grind 
the peppercorns
Heat a dry 12 in skillet over medium-high 
heat. Add whole peppercorns and toast for 
2–3 mins until they pop and become 
fragrant. Transfer to mortar and grind 
medium-fine.
Mix the Bouillon
In a medium bowl, whisk together the 
bouillon and hot water until dissolved. 
Microwave for 30–60 sec if needed to help 
dissolve.
Season and sear the 
chicken
Pat chicken dry and pound to ½ in 
thick. Season with ¾ tsp salt and ~1 
tsp cajun seasoning per breast. 
Build the 
Lower heat to medium. Add shallot 
sanad guarclice. Sauté 1–2 min. Stir in 
bouillon mixture, scraping fond. 
Reduce liquid by half.
ADD CREAM AND 
FINISH THE SAUCE
Pour in cream and simmer 3–4 min. 
Stir in lemon zest, lemon juice, crème 
fraîche, and a pinch of ground pepper. 
Add Parmesan and stir until melted. 
Season with salt. Keep on low until 
pasta is ready.
COOK THE PASTA AND 
COMBINE
Boil pasta in salted water, 1–2 min for fresh, 
or 8–12 min for dried. Reserve ¼ cup pasta 
water, then drain. Toss pasta into sauce, 
simmer 1–2 min. Add pasta water in 
Blackened Chicken Alfredo as needed to 
loosen.
Thank You