Blackened Chicken Alfredo

There’s nothing quite like a plate of Blackened Chicken Alfredo on a busy weeknight to bring a smile to my face. I remember the very first time I tried this dish. I was at a quaint little restaurant, and the moment the creamy sauce touched my lips, I was hooked. It was rich, flavorful, and oh-so comforting. Now, I make it at home, and it has become a staple in my kitchen. The smoky flavors of the blackened chicken combined with the luscious Alfredo sauce create a symphony of taste that can transform any ordinary evening into something special. Whether it’s just me after a long day or a gathering with friends, this dish never fails to impress.

Ingredient List for Blackened Chicken Alfredo

The ingredients in Blackened Chicken Alfredo come together in a marvelous way, creating a perfect balance of flavors and textures. At the heart of this dish are the tender chicken breasts, which are the stars of the show. The seasoning elevates the flavor, while the creamy *Alfredo* sauce hugs the pasta lovingly, making each bite a delightful experience. Every ingredient plays a key role in ensuring that every forkful is rich and satisfying.

• Fettuccine: This pasta is perfect for holding onto the creamy sauce, giving you that satisfying bite every time.
• Chicken Breasts: The main protein, these are seasoned and blackened to perfection, offering a smoky flavor that complements the sauce.
• Unsalted Butter: Essential for creating the sauce’s rich texture and flavor.
• Olive Oil: A great base for cooking the chicken while adding a hint of flavor.
• Garlic: Freshly minced garlic enhances the sauce, bringing in that aromatic depth.
• Chicken Broth: Low sodium broth helps to build the sauce without overpowering it.
• Cornstarch: Used for thickening the sauce, ensuring it’s luxuriously creamy.
• Heavy Cream: The key ingredient that makes this Alfredo sauce rich and decadent.
• Parmesan Cheese: Freshly grated, this cheese adds a salty, nutty flavor that elevates the dish.
• Spices: Smoked paprika, garlic powder, onion powder, salt, oregano, thyme, pepper, and cayenne pepper create a full-bodied flavor profile.

Recipe Steps for Blackened Chicken Alfredo

Cooking Blackened Chicken Alfredo is a delightful experience where you can witness the transformation of simple ingredients into something spectacular. Let’s dive into the steps that will lead you to a delicious plate of this comforting dish.

1. Start by creating the chicken cutlets. Slice the chicken through the equator to create four fillets. Cover each fillet with plastic wrap and, using a meat mallet or the side of a can, pound them to an even thickness—about half an inch works wonders.
2. Now, it’s time to season the chicken. In a small bowl, mix together all the blackening seasonings. Reserve one tablespoon for the Alfredo sauce. Generously season both sides of the chicken fillets and let them rest while you prep the other ingredients.
3. Next, cook the pasta. Bring a large pot of heavily salted water to a boil and add the fettuccine. Cook just until al dente, then reserve half a cup of the pasta water before draining. Rinse the pasta briefly and toss it with a little drizzle of olive oil to keep it from sticking.
4. In a large, heavy-bottomed skillet, melt two tablespoons of butter along with two tablespoons of olive oil over medium-high heat. Once hot, add the chicken and cook for about four to five minutes per side, or until each piece is golden brown and cooked through. Transfer the chicken to a cutting board and loosely tent it with foil to keep warm.
5. Now, let’s make the sauce. To the drippings in the skillet (don’t wipe it out!), add two more tablespoons of butter over medium-low heat. Toss in the minced garlic and the reserved tablespoon of blackening seasoning, cooking for about three minutes until fragrant.
6. Add half of the chicken broth to the skillet. In a separate bowl, whisk the remaining broth with the cornstarch until smooth, then add this mixture to the pan along with the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally until it thickens.
7. Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted. This should take about two minutes, and the sauce will become beautifully creamy.
8. Add the cooked fettuccine to the skillet, tossing it to coat in the sauce. If needed, drizzle in a bit of the reserved pasta water to reach your desired consistency. For an extra rich experience, don’t hesitate to go all out with more heavy cream instead of the pasta water.
9. Finally, slice the rested chicken and add it to the skillet along with any juices that have accumulated on the cutting board. Taste and season with additional salt, pepper, or cayenne to your preference. If desired, garnish with fresh parsley for a pop of color.

Recipe Notes about Blackened Chicken Alfredo

Making Blackened Chicken Alfredo can be made even easier with a few helpful tips to keep in mind. Here are some notes that will ensure your cooking experience is smooth and enjoyable.

• Storage: Store leftovers in an airtight container in the refrigerator for up to four to five days, and reheat gently.
• Freezing: You can freeze the chicken and sauce separately for up to three months. Thaw in the refrigerator before reheating.
• Pairing: This dish pairs wonderfully with a light side salad or steamed vegetables to balance the richness.
• Make Ahead: Prep your blackening seasoning in advance. You can also season the chicken and slice the garlic ahead of time to save on cooking time.
• Serving Size: This recipe is perfect for entertaining or meal prepping, providing generous servings for family and friends.

Best Served With

When it comes to serving your Blackened Chicken Alfredo, there are several ways to elevate the dining experience:

• Light Side Salad: A crisp salad with mixed greens, cherry tomatoes, and a lemon vinaigrette balances the creamy pasta beautifully.
• Garlic Bread: Serve with warm garlic bread or breadsticks to soak up every last drop of the delicious Alfredo sauce.
• Wine Pairing: Although I won’t suggest any specific drinks, a refreshing iced tea or lemonade complements this dish perfectly.
• Casual Gatherings: This recipe is ideal for family dinners or casual gatherings with friends, where everyone can help themselves.
• Special Occasions: Elevate your presentation for special occasions by garnishing with fresh herbs or serving in elegant bowls.
• Seasonal Variations: Consider adding seasonal vegetables like asparagus or peas for a pop of color and extra nutrition.

FAQ

Conclusion

In conclusion, Blackened Chicken Alfredo is a dish that combines rich flavors and comforting textures, making it a favorite for many. Its simplicity and deliciousness make it a perfect choice for any night of the week. I encourage you to try this recipe and enjoy the warmth it brings to your table.

Blackened Chicken Alfredo

The ultimate comfort food, Blackened Chicken Alfredo brings together tender chicken and creamy pasta in a delightful fusion of flavors. It's a quick and easy weeknight dinner that your family will love. Make it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces Fettuccine
• 2 medium Chicken Breasts
• 4 tablespoons Unsalted Butter
• 2 tablespoons Olive Oil
• 4 cloves Garlic
• 1.5 cups Slow Sodium Chicken Broth
• 1 tablespoon Cornstarch
• 1 cup Heavy Cream
• 3/4 cup Freshly Grated Parmesan Cheese
• 2 teaspoons Smoked Paprika
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1 teaspoon Salt
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Pepper
• 1/4-1/2 teaspoon Cayenne Pepper

Equipment

• Wooden Spoon
• Whisk
• Saucepan
• Grater
• Frying Pan
• Skillet
• Mixing Bowl
• Chef's Knife

Method

 

1. Step 1: Start by creating the chicken cutlets. Slice the chicken through the equator to create four fillets. Cover each fillet with plastic wrap and pound them to an even thickness—about half an inch works wonders.
2. Step 2: Now, it's time to season the chicken. In a small bowl, mix together all the blackening seasonings. Reserve one tablespoon for the Alfredo sauce. Generously season both sides of the chicken fillets and let them rest while you prep the other ingredients.
3. Step 3: Next, cook the pasta. Bring a large pot of heavily salted water to a boil and add the fettuccine. Cook just until al dente, then reserve half a cup of the pasta water before draining. Rinse the pasta briefly and toss it with a little drizzle of olive oil to keep it from sticking.
4. Step 4: In a large, heavy-bottomed skillet, melt two tablespoons of butter along with two tablespoons of olive oil over medium-high heat. Once hot, add the chicken and cook for about four to five minutes per side, or until each piece is golden brown and cooked through. Transfer the chicken to a cutting board and loosely tent it with foil to keep warm.
5. Step 5: Now, let’s make the sauce. To the drippings in the skillet (don’t wipe it out!), add two more tablespoons of butter over medium-low heat. Toss in the minced garlic and the reserved tablespoon of blackening seasoning, cooking for about three minutes until fragrant.
6. Step 6: Add half of the chicken broth to the skillet. In a separate bowl, whisk the remaining broth with the cornstarch until smooth, then add this mixture to the pan along with the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally until it thickens.
7. Step 7: Reduce the heat to low and stir in the freshly grated Parmesan cheese until melted. This should take about two minutes, and the sauce will become beautifully creamy.
8. Step 8: Add the cooked fettuccine to the skillet, tossing it to coat in the sauce. If needed, drizzle in a bit of the reserved pasta water to reach your desired consistency. For an extra rich experience, don’t hesitate to go all out with more heavy cream instead of the pasta water.
9. Step 9: Finally, slice the rested chicken and add it to the skillet along with any juices that have accumulated on the cutting board. Taste and season with additional salt, pepper, or cayenne to your preference. If desired, garnish with fresh parsley for a pop of color.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to four to five days, and reheat gently.
• Freezing: You can freeze the chicken and sauce separately for up to three months. Thaw in the refrigerator before reheating.
• Pairing: This dish pairs wonderfully with a light side salad or steamed vegetables to balance the richness.
• Make Ahead: Prep your blackening seasoning in advance. You can also season the chicken and slice the garlic ahead of time to save on cooking time.
• Serving Size: This recipe is perfect for entertaining or meal prepping, providing generous servings for family and friends.

Previous PostBoursin Chicken Pasta

Next Post Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!