Best Blackened Chicken Alfredo (30 Minute Dish!)
This blackened chicken Alfredo combines the smoky and spicy flavors of blackened chicken with the creamy richness of Alfredo sauce.
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.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevents your chicken from drying out.
- Dry the chicken with paper towels before you rub it with the spices. This ensures you have perfect crispy skin on the outside and tender meat on the inside.
Nutrition
Calories: 690kcalCarbohydrates: 54gProtein: 32gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 197mgSodium: 1451mgPotassium: 573mgFiber: 3gSugar: 4gVitamin A: 1680IUVitamin C: 1mgCalcium: 284mgIron: 2mg
Tried this recipe?Let us know how it was!