Best Blackened Chicken Alfredo
Introduction
If you’re a fan of rich, creamy Alfredo sauce but crave a bit more excitement on your plate, Blackened Chicken Alfredo is the dish for you. This recipe takes the classic Alfredo pasta to a whole new level by adding juicy, spicy blackened chicken. The contrast between the velvety sauce and the robust, smoky flavors of the chicken makes for an unforgettable meal that’s sure to impress. Whether you’re making dinner for a special occasion or just treating yourself, this dish will have you coming back for more.
Why Blackened Chicken?
A Bold Flavor:
Blackening seasoning is a blend of spices that gives chicken a smoky, spicy crust when seared at high heat. It adds depth and a touch of heat to the dish, which pairs beautifully with the creamy Alfredo sauce.
Texture Contrast:
The crispiness of the blackened chicken contrasts with the smoothness of the Alfredo sauce, creating a more dynamic eating experience.
Versatility:
This blackening technique can be used on various proteins, so once you master it with chicken, you can try it with shrimp, fish, or even tofu.
Step-by-Step Instructions
1. Prepare the Blackened Chicken:
- Mix the Spices: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt.
- Season the Chicken: Pat the chicken breasts dry with paper towels, then generously coat them with the spice mixture on all sides, pressing the spices into the chicken to ensure they stick.
- Cook the Chicken: Heat olive oil in a large cast-iron skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, or until the chicken is blackened on the outside and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest.
2. Cook the Pasta:
- Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
3. Make the Alfredo Sauce:
- Sauté Garlic: In the same skillet used for the chicken, reduce the heat to medium and add butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
- Add Cream: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.
- Add Parmesan: Stir in the grated Parmesan cheese, continuing to stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
4. Combine the Pasta and Sauce:
- Toss the Pasta: Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly with the creamy sauce.
5. Serve the Dish:
- Slice the Chicken: Slice the blackened chicken into strips or bite-sized pieces.
- Plate the Pasta: Serve the Alfredo pasta on plates, topping each portion with slices of blackened chicken.
- Garnish: Sprinkle fresh parsley over the top for a pop of color and freshness.
Tips for the Perfect Blackened Chicken Alfredo
Use a Cast-Iron Skillet:
A cast-iron skillet retains heat exceptionally well and is perfect for achieving that crispy, blackened crust on the chicken.
Don’t Overcook the Chicken:
To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to check the internal temperature and ensure it’s cooked to 165°F (74°C).
Adjust the Spice Level:
If you prefer a milder dish, reduce the amount of cayenne pepper in the blackening seasoning. For those who love heat, feel free to add more!
Freshly Grated Parmesan:
For the best flavor and texture, use freshly grated Parmesan cheese in the Alfredo sauce. Pre-grated cheese often contains additives that can affect how it melts.
Serving Suggestions
Pair with a Caesar Salad:
A crisp Caesar salad with a tangy dressing pairs perfectly with the rich Alfredo pasta, balancing out the meal.
Garlic Bread:
Serve with a side of garlic bread to soak up any extra sauce and complete the Italian-inspired experience.
A Glass of White Wine:
A glass of Chardonnay or Sauvignon Blanc complements the creamy sauce and spicy chicken, enhancing the overall flavor of the dish.
Healthier Alternatives
Use Whole Wheat Pasta:
For a healthier twist, use whole wheat pasta instead of traditional fettuccine. It adds more fiber and nutrients to the dish.
Lighten the Sauce:
You can make a lighter version of the Alfredo sauce by using half-and-half instead of heavy cream, or by mixing in some chicken broth.
Vegetable Add-Ins:
Boost the nutritional value by adding some sautéed vegetables like spinach, bell peppers, or mushrooms to the pasta.
Variations on the Recipe
Blackened Shrimp Alfredo:
Swap out the chicken for shrimp to create a seafood version of this dish. The cooking process is the same, but shrimp cooks much faster.
Vegetarian Blackened Alfredo:
Omit the chicken and add blackened tofu or extra vegetables for a vegetarian-friendly option that still packs a punch.
Spicy Alfredo with Cajun Sausage:
Add slices of spicy Cajun sausage to the dish for an extra kick and a Southern twist on the classic Alfredo.
Common Mistakes to Avoid
Overcrowding the Pan:
When cooking the chicken, make sure not to overcrowd the pan. This ensures that the chicken sears properly and develops that signature blackened crust.
Overcooking the Pasta:
Be sure to cook the pasta just until al dente. Overcooked pasta can become mushy, which will affect the overall texture of the dish.
Not Letting the Chicken Rest:
After cooking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.
Why You’ll Love This Dish
Perfect for Weeknights or Special Occasions:
This Blackened Chicken Alfredo is easy enough for a weeknight dinner but impressive enough to serve for a special occasion.
A Crowd-Pleaser:
The bold flavors and creamy sauce make this dish a hit with everyone, from kids to adults. It’s a guaranteed crowd-pleaser.
Customizable:
Whether you’re making it spicier, lighter, or with different proteins, this dish is highly adaptable to suit your preferences.
Best Blackened Chicken Alfredo
If you're a fan of rich, creamy Alfredo sauce but crave a bit more excitement on your plate, Blackened Chicken Alfredo is the dish for you. This recipe takes the classic Alfredo pasta to a whole new level by adding juicy, spicy blackened chicken. The contrast between the velvety sauce and the robust, smoky flavors of the chicken makes for an unforgettable meal that's sure to impress. Whether you're making dinner for a special occasion or just treating yourself, this dish will have you coming back for more.
Ingredients
- For the blackened chicken:
- 17.64 oz Chicken breast skinless, boneless
- 3 tablespoon Olive oil
- ½ tablespoon Smoked paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Dried thyme
- ½ teaspoon Dried oregano
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ⅓ teaspoon Kosher salt
- ½ teaspoon Black pepper
- For the Alfredo sauce:
- 14.1 oz Fettuccine pasta uncooked
- ¼ cup Butter
- 2 tablespoon Olive oil
- 1 ½ cups Heavy cream
- 1 cup Parmesan grated
- 2 cloves Garlic minced
- ½ teaspoon Garlic powder
- ¼ teaspoon Nutmeg
- Salt and pepper to taste
Instructions
In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions. Reserve a cup of the pasta water for later.
Drain and wash the pasta with cold water to prevent it from overcooking.
Make the blackened chicken seasoning. In a small mixing bowl, add the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and oregano, and mix it until well combined.
Start by patting dry chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole.
Brush them with oil and season them on both sides with the blackened chicken seasoning.
In a large skillet, add the olive oil (or vegetable oil), and heat the oil over medium-high heat. Add the chicken to the pan and cook them on each side for 8-10 minutes.
Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
In the same pan, add the butter and melt it over medium heat until it's completely melted. Add the olive oil and minced garlic, and cook it until the garlic is golden brown.
Add the heavy cream, grated parmesan cheese, salt and pepper to taste, nutmeg, and garlic powder, and mix constantly until the cheese is melted and the sauce is smooth and creamy.
Transfer the cooked pasta to the sauce and add as much pasta water as needed and mix until the pasta is covered with the sauce.
Slice the cooked chicken and top the pasta with the chicken. Garnish with parsley and serve!
Notes
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Use fresh ingredients! Making this dish with fresh ingredients like fresh garlic, is essential and will transform your dish.
- When you make the pasta, always reserve a cup of pasta water. If your sauce is too thick, or you don't have enough sauce, add some pasta water and the starchy water will make your sauce creamy and smooth.
- Rinse the pasta with cold water when it's ready! This step ensures that the pasta will remain al dente and won't continue to cook.
- Cook the pasta to al dente. to stop the pasta from turning soggy from the juices, cook the pasta al dente. this step will keep your pasta dish fresh and delicious.
- Make the pasta in salted water. this will make sure that the pasta flavor isn't flat. add a generous amount of salt to the boiling water.
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken cutlets. Ensure that you clean the chicken and that there are no bones for easy eating.
Nutrition Information:
Amount Per Serving: Calories: 675