Blackened Chicken Alfredo
This blackened chicken Alfredo is the best you’ll ever have! Tender, juicy, flavorful chicken cutlets with a flavor packed creamy Alfredo sauce finished with parmesan cheese is the way to go for a weeknight or weekend dinner when you don’t feel like eating out.
Servings: 5 - 6
Calories: 1007kcal
Equipment
- large non-stick skillet or Cast iron pan
- Cutting board
- sheet pan or large bowl
- Medium sized pot
Ingredients
For the Blackened chicken
- 1 tablespoon smoked paprika or paprika plus more for the sauce
- ½ tsp. cayenne pepper
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- ½ tsp. dried oregano
- 2 tsps. garlic powder
- ½ Tbsp. onion powder
- black pepper to taste about ½ tsp
- kosher salt to taste I used 1 tsp
- 1 lb chicken breast pounded or cut into thin cutlets (680g)
- 2 tablespoons olive oil
For the pasta and sauce
- 14. Oz pasta from one lb packet
- ½ cup unsalted butter 1 stick plus 1 tbs
- 4-6 cloves garlic minced (optional)
- 1½ cups heavy cream
- 1½ cups freshly grated Parmesan cheese 176g
- A handful of fresh parsley chopped (abt 12g, 2 tbs)(optional)
Instructions
For the Blackened Chicken
- Mix all the blackening spices in a small bowl. Remove 1 ½ teaspoon and set aside for the sauce.1 tablespoon smoked paprika, ½ tsp. cayenne pepper, 1 tsp. dried thyme, 1 tsp. dried parsley, ½ tsp. dried oregano, 2 tsps. garlic powder, ½ Tbsp. onion powder, black pepper to taste, kosher salt to taste
- Pat the chicken breasts dry and place on a sheet pan or a large wide bowl.1 lb chicken breast
- Drizzle olive oil over the chicken breast and coat evenly with the seasoning, making sure to get all the sides and corners.2 tablespoons olive oil
- Heat a large non-stick skillet/cast iron pan over medium-high heat and add 2 tablespoons of olive oil and 1 tablespoon of butter (if you prefer the burnt look).½ cup unsalted butter, 2 tablespoons olive oil
- Sear the chicken cutlets for 5–6 minutes per side until blackened and cooked. If your skillet isn’t big enough, sear the chicken in batches (internal temperature should reach 165°F).*For a thicker cut, cook up to 8 minutes.
- Let the chicken rest for 5-7 minutes before slicing it into strips or cubes (if you intend to add it to the pasta towards the end of cooking).
Make the Pasta and Sauce
- Boil 14. oz of your favorite pasta until al dente (About 7 minutes or per package instructions). Reserve about 2 cups of pasta water for later before draining.14. Oz pasta
- Melt the remaining butter over medium heat in a heavy bottom pot/pan/casserole (If using the same skillet from earlier, wipe off any burnt scraps). Add the garlic and sauté for about 30 seconds or until fragrant.½ cup unsalted butter, 4-6 cloves garlic
- Pour in the heavy cream and about a cup of the pasta water, and stir constantly using a whisk for 2–3 minutes or until thickened slightly. Add 1 ½ teaspoons of blackened seasoning mix.1½ cups heavy cream
- Reduce the heat to simmer and stir in the Parmesan cheese until melted and smooth. (If the sauce seems too thick, add more reserved pasta water to thin it out).Adjust seasoning as needed.1½ cups freshly grated Parmesan cheese
- Stir in the cooked pasta directly into the sauce, stirring to coat every strand. Add some cubed blackened chicken from earlier (please note the color of the sauce will be slightly darkened). Garnish with parsley if desired, and serve immediately!** Total serving depends on portion sizes. **Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.A handful of fresh parsley
Notes
- Use freshly grated Parmesan cheese for the best texture, as it melts more smoothly than pre-shredded varieties.
- If you enjoy a spicy flavor, add extra cayenne pepper or red pepper flakes just before serving.
- Pound lightly so as not to over-flatten. We are looking for a ½-inch thickness.
- Suppose the sauce isn’t as thick as you want it. Cook for another 2-3 minutes on low heat.
- If you are like me and enjoy the blackened chicken in the alfredo sauce, add it at the same time as the pasta and combine before removing it from the stove.
Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.
Nutrition
Calories: 1007kcal | Carbohydrates: 71g | Protein: 42g | Fat: 62g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 666mg | Potassium: 771mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2863IU | Vitamin C: 5mg | Calcium: 392mg | Iron: 4mg