Description
This Blackened Chicken Alfredo features spicy, Cajun-seasoned chicken that is paired with smooth, creamy Alfredo sauce over pasta. This dish offers a delicious mix of heat, creaminess, and comfort. Perfect for a hearty and flavorful meal.
Ingredients
Scale
- 2 medium boneless and skinless chicken breast
- 2 tablespoons olive oil
- ¾ lb. Fettuccine or Linguine pasta
- 1/3 cup high quality salted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups half and half, (half cream/half milk)
- ¾ cup Parmesan cheese, grated
- ½ cup Romano cheese, grated
- Salt and black pepper, to taste
- Fresh parsley, to garnish
Blackening Seasoning
- 2 teaspoons EACH smoked paprika, garlic powder, onion powder
- 1 teaspoon EACH dried thyme, dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Make the cutlets: Cut the chicken horizontally to make 4 thin fillets. Then, put plastic wrap over them and gently pound to an even thickness, about half an inch, using a meat mallet or the side of a can.
- Season the chicken: In a small bowl, combine all the Blackening seasoning ingredients. Set aside 1 tablespoon of this mixture for the Alfredo sauce. Use the rest of the seasoning to coat both sides of the chicken evenly.
- Cook the chicken: Heat olive oil in a pan over medium-high heat, then add the chicken. Cook each side for about 4-5 minutes until it's golden brown. Take the chicken out of the pan and let it rest for 10 minutes before slicing it into strips. Leave most of the cooked bits (the "fond") in the pan, but clean off any burnt spots if there are any.
- Cook the pasta in salted water according to the package instructions until it is just al dente. Reserve 1 cup of the pasta water, then drain. (This lets you adjust the sauce's thickness later on. If the sauce gets too thick, just add a bit of this water. It's also useful for reheating leftovers to keep them moist). Rinse the pasta and mix it with a little olive oil, then put it aside.
- Make the sauce: Using the same skillet with the leftover drippings (don't clean it), melt the butter over medium-low heat. Add garlic and the remaining 1 tablespoon of Blackening seasoning, and cook everything together for 1 minute.
- Add the flour to the skillet and whisk it in. Cook for 1-2 minutes, making sure to stir constantly.
- Gradually add the half and half to the mixture in small amounts, continuously stirring as you do so.
- Once the mixture starts to gently bubble, turn the heat down to low. Let it simmer while the pasta finishes cooking. As the water in the sauce evaporates, it will become thicker. Stir it from time to time.
- Gradually mix the grated cheeses into the sauce, making sure to do this over low heat. After adding the cheeses, taste the sauce and season with salt and pepper as needed.
- Add the drained pasta into the sauce and toss everything together until it's well mixed. The pasta will soak up the sauce, making it thicker as it cooks.
- Add the chicken back into the pan and toss everything together. Let it heat up again for 1-2 minutes.
- Garnish with chopped parsley and it's ready to serve!
Notes
To store and Reheat:
- Storage: Keep it in an airtight container in the fridge. It will stay good for 3 days.
Reheating:
- Double boiler: This gentle heating method helps prevent the sauce from breaking or separating.
- Microwave: Place a small amount in a microwave-safe dish. Heat it for 1 minute, stir, and then continue heating for 30 seconds at a time until it's hot.
- Stove: Put it in a skillet and warm it up over medium heat, stirring often. If the pasta is dry, you can add the reserved pasta water or a little milk.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Pasta recipes
- Cuisine: Italian
Nutrition
- Calories: 638 kcal
- Sugar: 6 g
- Sodium: 559 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 175 mg