Blackened Chicken Alfredo
The blackened chicken adds a subtle kick without overpowering the smooth, cheesy sauce. Each bite has the perfect balance of spice and creaminess, making it an instant favorite in my home.
Equipment
- Large skillet or frying pan
- Medium pot
- Tongs
- Wooden Spoon or Silicone Spatula
- Cheese grater
- Knife and Cutting Board
- Measuring spoons & cups
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Pasta
- 12 oz fettuccine or your favorite pasta
- Salted water for boiling
For the Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ teaspoon nutmeg optional, but adds warmth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Place the chicken breasts on a clean cutting board.
- Pat them dry with paper towels—this helps the seasoning stick and gives a better sear.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
- Rub both sides of each chicken breast evenly with the spice mixture.
- Set the seasoned chicken aside while you prepare the pasta.
- Pro Tip: Patting the chicken dry is key for a nice crust. Don’t skip this step.
Step 2: Cook the Pasta
- Fill a medium pot with water and add a generous pinch of salt.
- Place the pot on the stove over high heat and bring the water to a rolling boil.
- Add the pasta to the boiling water.
- Stir occasionally to prevent the noodles from sticking together.
- Cook according to package instructions until al dente (usually 8–10 minutes).
- Drain the pasta in a colander and set aside.
- Pro Tip: Save ½ cup of the pasta water before draining. It can help loosen the sauce later if it gets too thick.
Step 3: Cook the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil shimmers, carefully place the chicken breasts in the pan.
- Cook without moving them for 4–5 minutes. This allows a blackened crust to form.
- Flip the chicken and cook for another 4–5 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest on a plate for 5 minutes before slicing.
- Pro Tip: Use tongs to flip the chicken so you don’t disturb the spice crust. Resting the chicken keeps it juicy.
Step 4: Make the Alfredo Sauce
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.
- Once the butter melts, add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in 1 cup of heavy cream and stir continuously.
- Gradually add 1 cup of grated Parmesan cheese, whisking constantly until melted and smooth.
- Add nutmeg (optional), salt, and pepper to taste.
- If the sauce is too thick, stir in a little reserved pasta water until you reach your desired consistency.
- Pro Tip: Keep whisking the sauce while adding the cheese to prevent clumps and ensure a silky texture.
Step 5: Combine Pasta and Sauce
- Add the drained pasta directly to the Alfredo sauce in the skillet.
- Toss gently with tongs or a large spoon until the noodles are evenly coated.
- Slice the rested chicken into strips or bite-sized pieces.
- Arrange the chicken on top of the creamy pasta.
- Optional: Sprinkle chopped fresh parsley over the top for color and brightness.
Step 6: Serve and Enjoy
- Plate the blackened chicken Alfredo immediately while warm.
- Pair with a simple side salad or garlic bread if desired.
- Enjoy your creamy blackened chicken pasta!
- Pro Tip: Leftovers reheat well in a skillet over low heat. Add a splash of cream or milk to refresh the sauce.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 620 kcal
- Protein: 38 g
- Carbohydrates: 45 g
- Fat: 34 g
- Saturated Fat: 17 g
- Fiber: 3 g
- Sugar: 3 g
- Cholesterol: 145 mg
- Sodium: 780 mg