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This blackened chicken alfredo transforms humble ingredients into a restaurant-quality meal that tastes like you spent hours in the kitchen. The spicy blackened chicken pairs perfectly with the creamy alfredo sauce, creating a delicious contrast that makes this dish truly special.
I created this recipe after a disappointing $24 chicken alfredo at a local restaurant. My family now requests this homemade version at least twice a month and always says it beats anything we could order out.
Ingredients
- For the Blackened Chicken:
- Boneless skinless chicken breasts: Provide a lean protein base that absorbs the spices beautifully
- Smoked paprika: Adds a subtle smokiness that elevates the entire dish
- Garlic powder and onion powder: Create depth without overpowering
- Cayenne pepper: Brings customizable heat; look for fresh cayenne for best flavor
- Dried oregano: Adds an herbaceous note that complements the cream sauce
- For the Alfredo Sauce:
- Heavy cream: Creates that signature silky texture; use high quality for best results
- Unsalted butter: Allows you to control the saltiness perfectly
- Fresh garlic cloves: Provide so much more flavor than pre-minced options
- Parmesan cheese: Is the heart of alfredo; choose freshly grated over pre-packaged
- Red pepper flakes: Add a subtle warmth that balances the richness
Step-by-Step Instructions
- Season the Chicken:
- Mix all the blackened seasoning spices in a small bowl until fully combined. Press the seasoning firmly onto both sides of each chicken breast ensuring complete coverage. The chicken should look completely coated with the spice mixture creating a beautiful dark red crust.
- Sear the Chicken:
- Heat olive oil in a cast iron skillet if possible until just smoking. Place the seasoned chicken carefully into the hot pan where it should immediately sizzle. Cook without moving for 5 minutes to develop that signature blackened crust. Flip only once and cook another 5 minutes until the internal temperature reads 165°F.
- Cook the Pasta:
- Fill a large pot with water and add a full tablespoon of salt the water should taste like the sea. Bring to a rolling boil before adding fettuccine. Stir immediately to prevent sticking and cook until al dente; typically 9 minutes. Reserve half a cup of pasta water before draining.
- Make the Alfredo Sauce:
- In the same skillet used for chicken melt butter over medium heat until foamy. Add minced garlic and cook for exactly 30 seconds stirring constantly to prevent burning. Pour heavy cream in a slow steady stream while whisking continuously. Allow to simmer gently for 3 minutes until slightly reduced.
- Finish the Sauce:
- Add Parmesan cheese in three portions stirring thoroughly between each addition to ensure smooth melting. The sauce should coat the back of a spoon when ready. If too thick add a splash of reserved pasta water to reach desired consistency.
- Assemble the Dish:
- Add drained pasta directly to the sauce tossing gently with tongs to coat every strand. Slice the rested chicken against the grain into half-inch pieces. Arrange the sliced chicken over the sauced pasta and finish with fresh parsley and additional Parmesan.
The smoked paprika is my secret weapon in this recipe. I discovered its transformative power during culinary school when a chef suggested adding it to my bland chicken dish. The difference was immediate and remarkable adding a depth I never knew was missing from my cooking.
Perfect Pasta Selection
While fettuccine is traditional for alfredo pasta any substantial noodle works beautifully. Pappardelle offers an elegant twist with its wider shape capturing more sauce in each bite. Rigatoni provides excellent sauce-to-pasta ratio with its ridges and hollow center. For a lighter option consider linguine which pairs wonderfully with the rich sauce without feeling too heavy.
Storing and Reheating
Store leftover blackened chicken alfredo in an airtight container in the refrigerator for up to three days. The sauce will solidify when cold which is completely normal. To reheat add a splash of milk or cream to a nonstick pan along with the leftovers. Warm over medium-low heat stirring gently until heated through. Avoid microwave reheating which can break the sauce and toughen the chicken.
Flavor Variations
Create a seafood version by replacing chicken with blackened shrimp or salmon. The delicate seafood pairs wonderfully with the rich alfredo sauce. For a vegetarian option substitute the chicken with portobello mushrooms seasoned with the same blackened spice mix. Add roasted red peppers for a sweet counterpoint to the spicy seasoning. For an extra indulgent version fold in 1/4 cup of mascarpone cheese to the sauce just before serving.
Frequently Asked Questions
- → What makes the chicken blackened?
Blackened chicken gets its smoky, spicy flavor and dark crust from a seasoning mix with paprika, cayenne, garlic, and other spices, seared at high heat.
- → Can I use a different type of pasta?
Yes, while fettuccine is traditional for Alfredo, you can use any pasta of your choice, like spaghetti, penne, or linguine.
- → How do I adjust the spice level?
You can adjust the cayenne pepper amount in the seasoning blend to control the heat. For less spice, use less cayenne, or omit it entirely.
- → Can I make this dish gluten-free?
Absolutely. Swap regular fettuccine for gluten-free pasta, and ensure seasonings are gluten-free as well.
- → What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream to loosen the sauce.
- → Can I use pre-grated Parmesan cheese?
It's better to use freshly grated Parmesan for the sauce, as pre-grated cheese often contains anti-caking agents that can affect the texture.