Description
Blackened Chicken Alfredo
Ingredients
For the Chicken:
2 large chicken breasts
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne pepper (adjust for spice preference)
1/2 tsp black pepper
1 tsp salt
For the Alfredo Sauce:
2 tbsp unsalted butter
2 cloves garlic (minced)
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 tsp nutmeg (optional, for depth)
Salt and pepper to taste
For the Pasta:
12 oz fettuccine or linguine
Water and salt for boiling
Optional Veggies:
1 cup steamed broccoli
1/2 cup diced tomatoes (for garnish)
Instructions
Prepare the Chicken:
Mix all the spices together to make a blackened seasoning.
Coat the chicken breasts with olive oil, then rub the seasoning all over evenly.
Heat a skillet over medium-high heat and sear the chicken for 5-6 minutes on each side until fully cooked (internal temperature reaches 165°F/74°C). Remove and let it rest for 5 minutes before slicing.
Cook the Pasta:
Boil the pasta in salted water according to package instructions. Drain and set aside.
Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan cheese until smooth and creamy.
Season with salt, pepper, and a pinch of nutmeg (if using).
Combine Everything:
Toss the cooked pasta into the Alfredo sauce, ensuring it is fully coated.
Add the steamed broccoli for a pop of color and flavor, if desired.
Assemble the Dish:
Plate the creamy Alfredo pasta and top with sliced blackened chicken.
Garnish with diced tomatoes and a sprinkle of Parmesan cheese and parsley.
Serving Suggestions
Serve with a side of garlic bread or a fresh green salad for a complete meal.
Pair with a glass of crisp white wine like Chardonnay or Sauvignon Blanc for a delightful dining experience.
Enjoy this rich, spicy, and creamy dish perfect for any occasion!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, pat the chicken breasts dry to ensure the seasoning sticks. Combine all dry spices in a bowl to create your signature blackening rub. Drizzle the chicken with olive oil and massage the rub onto every surface. In a very hot, heavy-bottomed skillet (like cast iron), sear the chicken. Do not move it for the first 5-6 minutes to achieve a proper crust. While it rests, start your pasta in well-salted water. For the sauce, use the flavorful fond left in the skillet. After sautéing the garlic, slowly add the cream, scraping up any browned bits. Remove the skillet from direct heat before whisking in the Parmesan to prevent clumping. Finally, slice the rested chicken against the grain for tender pieces.
Serving Suggestions
For a restaurant-quality presentation, twirl the sauced pasta with tongs into the center of a warm bowl. Fan the sliced blackened chicken over the top. Beyond garlic bread, consider serving with roasted asparagus or a simple arugula salad with lemon vinaigrette to cut through the richness. For a non-alcoholic pairing, sparkling water with a twist of lemon complements the dish beautifully.
How-to Summary
This dish comes together in three key parallel steps: blacken the seasoned chicken in a hot skillet, boil the pasta until al dente, and create a creamy Alfredo sauce in the same skillet used for the chicken. Combine the pasta and sauce, then top with the sliced chicken. The entire process focuses on building layers of flavor, from the spicy crust to the velvety, garlic-infused sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs work wonderfully and offer more flavor. Adjust cooking time slightly as they may cook faster.
My sauce turned out grainy. What happened? Graininess often occurs if the sauce is too hot when adding the cheese or if pre-grated cheese (which contains anti-caking agents) is used. Always remove the pan from heat and use freshly grated Parmesan.
How can I make this dish less spicy? Simply omit the cayenne pepper from the blackening seasoning. The other spices will still provide great flavor without the heat.
Can I prepare any components ahead of time? Yes. You can make the blackening spice mix and grate the cheese ahead. The cooked chicken can be refrigerated and sliced just before serving. The sauce is best made fresh.
What’s the best way to reheat leftovers? Reheat gently on the stovetop over low heat with a small splash of cream or milk to loosen the sauce, as it will thicken when chilled.
Common Mistakes to Avoid
- Overcrowding the Skillet: Cook chicken in batches if necessary. Crowding steams the chicken instead of creating a blackened crust.
- Using Cold Cream or Cheese: Let heavy cream and grated Parmesan come closer to room temperature to help them incorporate smoothly.
- Overcooking the Pasta: Cook pasta to al dente, as it will continue to soften slightly when tossed in the warm sauce.
- Slicing Chicken Immediately: Always let the chicken rest for 5 minutes after cooking. This allows juices to redistribute, keeping it moist.
Conclusion
This Blackened Chicken Alfredo masterfully balances bold, spicy flavors with luxurious creaminess. By following the detailed steps and avoiding common pitfalls, you can create an impressive, restaurant-worthy meal at home. The versatility of the dish allows for easy customization with your favorite vegetables or spice levels. It’s a perfect centerpiece for a special weeknight dinner or for entertaining guests, guaranteed to become a cherished recipe in your culinary repertoire.