Ingredients
Scale
- 1 pound chicken breast, raw
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ to 1 teaspoon cayenne pepper (to taste)
- 8 ounces fettuccine noodles
- 2 tablespoons butter
- ½ tablespoon chopped garlic
- 2 slices light Laughing Cow cheese
- 1⅓ cups whole milk
- 2 ounces cream cheese (room temperature)
- ½ cup grated Parmesan (about 56g)
- Freshly ground black pepper (to taste)
Instructions
- Mix the blackening spices (paprika, garlic powder, salt, pepper, cayenne) in a deep bowl.
- Cut the chicken breast into strips and coat completely in the spice mix.
- Cook the seasoned chicken: Sauté in a non-stick pan for 4-5 minutes per side until cooked through, or bake at 190°C (375°F) for 20-25 minutes, ensuring it is no longer pink inside.
- Cook the fettuccine noodles according to package instructions.
- Melt the butter in a pan over medium heat and add the chopped garlic.
- Reduce the heat, and mash in the Laughing Cow cheese until it begins to melt.
- Add the milk and cubed cream cheese, mashing and stirring until the sauce is smooth.
- Stir in the Parmesan and black pepper, allowing the sauce to thicken.
- Toss the cooked pasta and blackened chicken with the sauce until well coated.
Notes
For best results, use room temperature cream cheese to prevent lumps. Reserve some pasta water in case the sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: Cajun/Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg