Step 1: Start by creating the chicken cutlets. Slice the chicken through the equator to create four fillets. Cover each fillet with plastic wrap and pound them to an even thickness—about half an inch works wonders.
Step 2: Now, it's time to season the chicken. In a small bowl, mix together all the blackening seasonings. Reserve one tablespoon for the Alfredo sauce. Generously season both sides of the chicken fillets and let them rest while you prep the other ingredients.
Step 3: Next, cook the pasta. Bring a large pot of heavily salted water to a boil and add the fettuccine. Cook just until al dente, then reserve half a cup of the pasta water before draining. Rinse the pasta briefly and toss it with a little drizzle of olive oil to keep it from sticking.
Step 4: In a large, heavy-bottomed skillet, melt two tablespoons of butter along with two tablespoons of olive oil over medium-high heat. Once hot, add the chicken and cook for about four to five minutes per side, or until each piece is golden brown and cooked through. Transfer the chicken to a cutting board and loosely tent it with foil to keep warm.
Step 5: Now, let’s make the sauce. To the drippings in the skillet (don’t wipe it out!), add two more tablespoons of butter over medium-low heat. Toss in the minced garlic and the reserved tablespoon of blackening seasoning, cooking for about three minutes until fragrant.
Step 6: Add half of the chicken broth to the skillet. In a separate bowl, whisk the remaining broth with the cornstarch until smooth, then add this mixture to the pan along with the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally until it thickens.
Step 7: Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted. This should take about two minutes, and the sauce will become beautifully creamy.
Step 8: Add the cooked fettuccine to the skillet, tossing it to coat in the sauce. If needed, drizzle in a bit of the reserved pasta water to reach your desired consistency. For an extra rich experience, don’t hesitate to go all out with more heavy cream instead of the pasta water.
Step 9: Finally, slice the rested chicken and add it to the skillet along with any juices that have accumulated on the cutting board. Taste and season with additional salt, pepper, or cayenne to your preference. If desired, garnish with fresh parsley for a pop of color.
