Blackened Chicken Alfredo Pasta (with the best sauce!)
This easy blackened chicken Alfredo is a 30-minute dinner made with simple ingredients, smoky spiced chicken, and a rich homemade Alfredo sauce. It’s a weeknight favorite that delivers big flavor with minimal fuss.
Ingredients
The Pasta
- 8 ounces linguini, fresh is really nice
- 1 tablespoon butter
- 3 cloves garlic, finely minced
- 1 ½ tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated parmesan cheese
- ¼ teaspoon EACH: salt and pepper, more to taste
- ¼ cup Italian parsley, minced
The Chicken
- 2 medium chicken breasts
- 1 ½ tablespoons blackening seasoning
- ½ teaspoon sea salt, omit if there is salt in your blackening seasoning
- 1 tablespoon EACH: butter and olive oil
Instructions
- Bring a large pot of well-salted water to a boil. Add the linguini and cook according to the package directions. Reserve 1 cup of the cooking water and then drain the pasta, return it to the pot, and set it aside.8 ounces linguini
- While the water heats, cut the chicken breasts in half to create two thin pieces each. Pound the thicker end with the heel of your hand to flatten it slightly. Sprinkle the blackening seasoning and salt (if using) evenly over the chicken.2 medium chicken breasts, 1 ½ tablespoons blackening seasoning, ½ teaspoon sea salt
- Melt the butter and olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5 minutes per side, until it reaches an internal temperature of 165 degrees Fahrenheit and is dark brown. Remove the chicken from the pan (set the pan aside) and cover it - we like to put it in a low bowl with a plate over top as a lid.1 tablespoon EACH: butter and olive oil
- Heat the butter over medium heat in the frying pan you used to cook the chicken. Add the garlic and cook for 1 minute. Add the flour and stir for 1 minute more.1 tablespoon butter, 3 cloves garlic, 1 ½ tablespoon all-purpose flour
- Pour in the cream and milk and scrape the bottom of the pan to loosen the stuck on bits. When the milk is hot, add the parmesan cheese and whisk until it melts. Season to taste with salt and pepper - we like about ¼ teaspoon.1 cup heavy cream, 1 cup whole milk, 1 cup grated parmesan cheese, ¼ teaspoon EACH: salt and pepper
- Pour the sauce over the cooked pasta and toss to coat. Add enough of the reserved cooking water to loosen the sauce and make it extra creamy - you won't use all of it. Stir in the parsley.¼ cup Italian parsley
- Divide the pasta between four plates. Slice the chicken and serve it on top of the pasta with a little extra minced parsley over top.
Notes
Pasta: You can use any kind of pasta here. I like twirlable pasta, but even short-shaped pasta will work with this recipe.
Chicken: If your chicken breasts are small, use 4 and pound them a little so they are even in thickness.
Make it a meal: A simple side salad like my spring mix salad or chopped romaine tossed in my easy Caesar dressing will complete the meal.
Blackening seasoning: My Cajun seasoning has all the spices as most store-bought blackening seasoning mixes, but it tastes even better. It is quite spicy, so you can reduce or omit the cayenne if that's not your thing. It makes more than you need for this recipe, but you can save it for many months in your pantry.
Serving: 1 = ¼ of the recipe, Calories: 684kcal, Carbohydrates: 53g, Protein: 31g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 148mg, Sodium: 1284mg, Potassium: 564mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1698IU, Vitamin C: 7mg, Calcium: 362mg, Iron: 2mg