Instructions

• Pat the 4 boneless skinless chicken breasts dry and pound to even thickness. Sprinkle 2 tablespoons blackening seasoning evenly over both sides of the chicken.
• Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the chicken and cook about 5 minutes per side, or until cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and keep warm.
• Reduce heat to medium and add 2 tablespoons butter to the same skillet. When the butter has melted, add 2 minced garlic cloves and 1/2 red bell pepper (thinly sliced). Cook, stirring occasionally, about 2 minutes, until the pepper just starts to soften.
• Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Simmer for 5 minutes, stirring occasionally.
• Turn the heat to low. Add 4 ounces room-temperature cream cheese (cut into chunks to help melt), 1 1/2 cups freshly grated Parmesan cheese, 1/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground white pepper, and 1/4 teaspoon dried thyme. Stir constantly until the cream cheese and Parmesan are fully melted and the sauce is smooth.
• Add the cooked and drained (16-ounce) fettuccine to the skillet. Toss or stir the pasta in the sauce until it is evenly coated and heated through, about 1–2 minutes.
• Slice the cooked chicken breasts into strips.
• Divide the sauced fettuccine between 4 plates, top each portion with the sliced chicken, and sprinkle additional Parmesan cheese for serving.