Blackened Chicken Alfredo Recipe
This Blackened Chicken Alfredo is a flavorful twist on a classic creamy pasta dish, featuring juicy, spice-coated chicken breasts seared to perfection and served atop rich fettuccine Alfredo. The smoky and mildly spicy blackened seasoning complements the luscious garlic cream sauce, creating an indulgent yet approachable dinner perfect for weeknights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Blackened Chicken Seasoning
- ½ tablespoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
Chicken and Cooking Fats
- 1.5 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided as 1 tbsp + 1 tbsp)
Sauce and Pasta
- 2 cloves garlic (minced)
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces fettuccine or any pasta
- ¼ cup reserved pasta water (optional)
Garnish
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare Blackened Seasoning: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, crushed red pepper flakes, salt, and black pepper. Mix thoroughly to create the spice blend.
- Season Chicken: Evenly coat the boneless skinless chicken breasts on both sides with the prepared blackened seasoning.
- Sear Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 4-5 minutes per side, or until a dark char forms on the outside and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest covered loosely with aluminum foil before slicing.
- Make Alfredo Sauce: In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and stir frequently to blend well. Gradually add the grated Parmesan cheese, salt, and black pepper, continuing to stir until the sauce is smooth and has thickened slightly, about 2-3 minutes.
- Toss Pasta in Sauce: Add the cooked fettuccine to the Alfredo sauce and gently toss to coat all the noodles. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Assemble and Garnish: Slice the rested blackened chicken breasts and arrange them on top of the creamy pasta. Garnish with fresh parsley and extra grated Parmesan cheese.
- Serve: Serve immediately to enjoy the creamy, spicy flavors of Blackened Chicken Alfredo.
Notes
- Use fresh Parmesan cheese for the best melting and flavor in the sauce.
- Adjust the cayenne and crushed red pepper flakes to control the spice level to your preference.
- Resting the chicken after cooking helps retain juices and improves tenderness.
- Reserved pasta water is useful to adjust sauce consistency without losing flavor.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
Keywords: Blackened chicken, Alfredo sauce, creamy pasta, fettuccine, spicy chicken pasta, easy weeknight dinner
Find it online: https://servedbynora.com/blackened-chicken-alfredo-recipe/
