Blackened Chicken Alfredo
A bold and creamy fusion dish featuring juicy blackened chicken seasoned with Cajun spices, served over velvety Alfredo pasta. This flavorful combination of smoky heat and rich, garlicky sauce is a true comfort food classic!
Ingredients
- 4 boneless, skinless chicken breasts evenly sized for uniform cooking
- 2 tablespoons smoked paprika for a smoky depth of flavor
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper adjust for spice preference
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil or melted butter for searing the chicken
- 12 ounces fettuccine or linguine or preferred pasta type
- 2 cups heavy cream for Alfredo sauce
- 1 cup freshly grated Parmesan cheese for a smooth sauce
- 4 tablespoons unsalted butter for Alfredo sauce
- 3 cloves garlic, minced for aromatic warmth
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare the blackened seasoning by mixing smoked paprika, garlic powder, cayenne, onion powder, oregano, thyme, salt, and black pepper in a small bowl.
- Pat the chicken breasts dry with paper towels and generously coat them with the spice mixture, pressing it in for full coverage.
- Heat olive oil or melted butter in a cast-iron skillet over medium-high heat until hot.
- Add the chicken breasts and cook for 5-7 minutes per side, or until the exterior is blackened and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.
- Cook the fettuccine or linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring continuously.
- Gradually whisk in the grated Parmesan cheese until fully melted and smooth. Season with salt and pepper to taste.
- Toss the cooked pasta with the Alfredo sauce, adding reserved pasta water if needed for a smoother consistency.
- Top the pasta with sliced blackened chicken and garnish with freshly chopped parsley and additional Parmesan cheese.
Notes
For extra heat, increase the amount of cayenne pepper in the blackening seasoning. If the Alfredo sauce becomes too thick, add a splash of milk or reserved pasta water to adjust the consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of milk or cream to restore creaminess.