Blackened Chicken Alfredo

If you’re craving a rich, creamy pasta dish with a bold twist, look no further than Blackened Chicken Alfredo. This flavorful recipe combines the best of two worlds: the decadence of a creamy Alfredo sauce and the bold, spicy punch of blackened chicken. The smoky heat from the blackened chicken is the perfect contrast to the smooth and velvety Alfredo sauce, making this dish a winner for any weeknight dinner or special occasion.

The process of making blackened chicken gives the dish its unique flavor, with the seasoning blend of smoked paprika, garlic, onion powder, and cayenne pepper creating a tantalizingly crisp crust. Combined with fettuccine pasta, a buttery, creamy sauce, and a generous amount of freshly grated Parmesan cheese, this recipe is a comforting yet exciting meal that’s sure to please the entire family. Not only is it quick and easy to prepare, but it also packs in tons of flavor with minimal effort. Let’s dive into how to make this deliciously bold yet comforting dish.

Why You’ll Love This Recipe

1. Rich and Flavorful – The blackened chicken brings a smoky, spicy contrast to the creamy Alfredo sauce.
2. Comfort Food with a Twist – A classic Alfredo with the added kick of blackened seasoning for a new flavor experience.
3. Quick and Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
4. One-Pan Meal – Minimal cleanup as the chicken and sauce are cooked in the same pan.
5. Customizable – Adjust the heat level of the blackened seasoning to suit your preferences.

Ingredients

For the Pasta and Chicken

• Fettuccine pasta
• Chicken breasts
• Unsalted butter
• Olive oil
• Garlic cloves, minced
• Low sodium chicken broth
• Cornstarch
• Heavy cream (or evaporated milk + cornstarch)
• Freshly grated Parmesan cheese

For the Blackening Seasoning

• Smoked paprika
• Garlic powder
• Onion powder
• Salt
• Dried oregano
• Dried thyme
• Black pepper
• Cayenne pepper

Variations

• Vegetarian Option: Skip the chicken and replace it with sautéed mushrooms or roasted vegetables for a flavorful vegetarian alternative.
• Lighter Version: Use a lighter cream (like half-and-half or a milk alternative) or opt for a dairy-free cream to make it lighter while still creamy.
• Spicy Kick: Increase the amount of cayenne pepper or add red pepper flakes to the blackening seasoning for an extra boost of heat.
• Chicken Alternatives: Use shrimp or even turkey for a different take on the classic blackened chicken.

How to Make the Recipe

Step 1: Prepare the Pasta

Cook the fettuccine according to the package instructions. Drain and set aside.

Step 2: Make the Blackened Seasoning

In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Stir until well-mixed.

Step 3: Season the Chicken

Pat the chicken breasts dry and rub the blackening seasoning generously onto both sides of each breast.

Step 4: Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

Step 5: Make the Alfredo Sauce

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour in the chicken broth and bring it to a simmer. Stir in the cornstarch dissolved in a little water to thicken the sauce. After the broth has reduced slightly, add the heavy cream (or evaporated milk) and simmer for an additional 3-4 minutes.

Step 6: Add Cheese and Combine

Once the sauce has thickened, stir in the Parmesan cheese until melted and smooth. Add the cooked fettuccine pasta and toss to coat in the sauce.

Step 7: Slice and Serve

Slice the blackened chicken into thin strips and arrange on top of the pasta. Garnish with extra Parmesan, if desired, and serve immediately.

Tips for Making the Recipe

• Pat the Chicken Dry: This ensures the seasoning sticks better, helping to achieve that crispy, flavorful blackened crust.
• Don’t Skip the Resting Time: Let the chicken rest after cooking to retain its juices, keeping it tender.
• Adjust the Heat: If you prefer a milder version, reduce or omit the cayenne pepper in the blackening seasoning.
• Fresh Parmesan: Use freshly grated Parmesan cheese for the best flavor and creaminess in your Alfredo sauce.
• Save Pasta Water: If the sauce gets too thick, add a bit of reserved pasta water to thin it out.

How to Serve

Serve this Blackened Chicken Alfredo hot, straight from the skillet. It’s perfect as a hearty main dish for dinner, and pairs beautifully with a side salad, garlic bread, or roasted vegetables. For an extra garnish, sprinkle freshly chopped parsley or basil on top for added freshness and color.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Freezing

While the dish can be frozen, the texture of the Alfredo sauce may change slightly. Freeze in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stovetop, adding a bit of cream if necessary.

Reheating

Reheat on the stove over low heat, adding a bit of extra cream or milk to bring the sauce back to its smooth, creamy consistency.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a great option if you prefer dark meat, though they will take slightly longer to cook.

2. Can I make this dish without heavy cream?

Yes, you can substitute with evaporated milk or even a lighter milk option, though the sauce may be less rich.

3. Can I make the blackened seasoning ahead of time?

Absolutely! You can mix the seasoning blend and store it in an airtight container for up to a month.

4. Can I add vegetables to the dish?

Yes! Try adding spinach, broccoli, or sun-dried tomatoes for extra flavor and nutrition.

5. How do I know when the chicken is cooked through?

The internal temperature should reach 165°F. You can also cut into the thickest part of the chicken to ensure there’s no pink inside.

6. Can I use a different type of pasta?

Definitely! While fettuccine is traditional, you can use any pasta like penne, spaghetti, or rigatoni.

7. Can I make this dish gluten-free?

Yes! Simply use gluten-free pasta and ensure your chicken broth is gluten-free as well.

8. Can I substitute the cornstarch with something else?

Yes, you can use arrowroot powder or even a small amount of flour to thicken the sauce.

9. Can I make the Alfredo sauce without Parmesan?

You can, but Parmesan adds a lot of flavor. You could substitute with Pecorino Romano or another hard cheese for a similar taste.

10. Can I make this dish ahead of time?

You can make the sauce and pasta ahead of time, but for best results, cook the chicken fresh just before serving.

Conclusion

This Blackened Chicken Alfredo is the perfect balance of comfort and bold flavor. The smoky heat of the blackened chicken pairs beautifully with the rich, creamy Alfredo sauce, creating a dish that’s both satisfying and full of personality. Whether you’re feeding your family on a busy night or impressing guests at a dinner party, this recipe is sure to be a hit. Easy to make, delicious to eat, and sure to become a staple in your recipe rotation!

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