Two exceptional cuisines combine in this restaurant-quality dish.
If you’ve had fettuccine Alfredo, you know how good this Italian favorite is with its tender pasta and that rich, creamy, and cheesy sauce. And if you’re a fan of spicy chicken with a dark, crispy crust, then you know how cooking it blackened style is just a New Orleans party in your mouth. But when you put those two flavor bombs together? Buon appetito and let the good times roll!
You might think that if you made some blackened chicken and then you made some fettuccine Alfredo, you’d have blackened chicken Alfredo, but you would be wrong! If you put the chicken on top of the pasta, you’d have a version of the dish, I guess, but the technique in the recipe we’re presenting here is what turns these two favorites into one exciting and unique dish.
How does that magic happen? It’s all about the layering process for the sauce. When the chicken that’s been coated and cooked in the dynamic blackening seasoning is done and removed from the skillet, what’s left behind are all the deeply tasty bits at the bottom of the pan. These amazing morsels get picked up and swirled through the butter when you cook your minced garlic. And then that garlicky, spicy butter will infiltrate the heavy cream and salty, nutty Parmesan cheese you’ll add to finish the sauce. This kind of layering is what gives this rich and creamy Alfredo sauce its delicious flavor and perfect balance of spice and heat. And when you add the al dente fettuccine and place the slices of juicy blackened chicken on top, you have a decadent and boldly flavorful dish.
Perfect Blackened Chicken Alfredo
Save some of the pasta water in case you need to thin out the sauce. When combining the herbs and spices for your blackening seasoning, test it along the way to see if it’s to your liking (some people prefer more garlic flavor, others add a bit more cayenne for some extra heat). Pat the chicken thoroughly dry so the spice mix will stick, and make sure you fully coat both sides of the chicken breasts. Don’t drop the chicken into the skillet until the oil is nice and hot: that’s going to help the meat develop its wonderful dark and delicious crust. Let the cream come to a full simmer (but not a boil) before adding in the Parmesan cheese. By the way, grate your own Parm for maximum flavor.
FAQs & Tips
How Do I Store Leftovers?
Cooled blackened chicken Alfredo can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Is This Recipe Good With Proteins Other Than Chicken?
It is. If you want to make a vegetarian version, replace the chicken with (pressed) tofu, which will absorb all the delicious flavors. Or if you prefer fish to chicken, try using salmon. In fact, you can make this Blackened Salmon, and when you’ve removed it from the pan, proceed with our recipe here, beginning with step 5.
What’s The Best Pan For Blackened Chicken Alfredo?
The best pan for this dish is a cast-iron skillet because it holds heat really well and is perfect for developing that crisp, blackened crust. If you don’t have a cast-iron skillet, you can also use a thick-bottomed stainless-steel pan.
Serving Suggestions
Blackened chicken Alfredo pairs really well with a fresh but hearty salad that can match its robust flavor, like this Kale Caesar Salad With Parmesan Crisp Croutons. Serve some Garlic Rolls, too.
While blackened chicken Alfredo is a great weeknight meal, its beautiful presentation and unique combination of flavors make it perfect to serve to guests. For a small dinner party, I like to serve it with Broccoli Rabe, Roasted Carrots With Chardonnay, and homemade Focaccia with Bread Dipping Oil.
Blackened Chicken Alfredo
Ingredients
- 8 ounces fettuccine pasta
- 2 teaspoons paprika
- 1 3/4 teaspoons garlic powder
- 1 3/4 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 1/2 tablespoons butter
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 1/4 cups grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped, for optional garnish
Instructions
- Cook fettuccine in salted boiling water until al dente. Drain and set aside.
- In a bowl, whisk the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt until combined.
- Dry the chicken breasts by patting them gently with paper towel. Apply the seasoning mix to both sides.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 5-6 minutes on each side, until blackened and cooked through. Remove and slice into strips.
- Melt butter in the skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring often.
- Slowly incorporate the Parmesan cheese, stirring until it melts and becomes smooth. Adjust seasoning with salt and pepper to your liking.
- Add the cooked pasta to the sauce and toss to coat.
- Add the sliced chicken on top and serve warm. Garnish with fresh parsley.
Leave a Comment