This blackened chicken Alfredo pasta pairs flavorfully seasoned blackened chicken, with a rich creamy Alfredo pasta sauce. This Alfredo sauce recipe quickly comes together with minimal ingredients, for the perfect weeknight dinner.
What is blackening seasoning?
Blackening seasoning is a mixture of spices and dried herbs that have a smokey and slightly spicy flavor. Blackening seasoning typically consists of: Paprika, garlic powder, cayenne, thyme, oregano, onion powder, kosher salt, and black pepper.
You can get it already blended at the store or easily make it yourself at home since the spices are mostly staples that most have at home already. My favorite store bought blackening seasoning is Chef Paul’s Blackened Redfish Magic. I use this on my chicken and seafood.
Why should I blacken chicken?
When you blacken meat (most commonly chicken or fish), when the melted butter comes into contact with the protein, it creates a darkened (“blackened”) crust.
How-to cook blackened chicken
To blacken chicken, I use a cast iron skillet. Using the cast iron to blacken protein gives you that delicious seared crust on the outside.
Melt the butter over medium high heat, once bubbling add the chicken with blackening seasoning and sear on each side for 2 minutes. I finish the chicken in the oven at 400F for 10-15 minutes until the internal temperature is 165F. The thickness of the chicken will affect the cook time.
Why finish chicken in the oven? Searing the chicken on the stovetop and transferring to the oven, locks in the moisture and keeps the chicken moist, so it doesn’t dry out.
What is Alfredo?
Alfredo is a sauce made popular by the dish ‘fettuccini Alfredo’. Alfredo sauce is made of butter, parmesan cheese, and pasta water to make a creamy cheesy sauce. This pasta has evolved in the US and now some add heavy cream and other elements.
With the addition of heavy cream, I also like to add one egg yolk to the Alfredo sauce. This makes the sauce super rich tasting and also helps thicken the sauce.
How-to make Alfredo sauce
As I mentioned before, classic Alfredo is simply butter, parmesan, and pasta water. I added more ingredients to this base to create my favorite Alfredo sauce.
- Melt butter in the skillet, once melted add in the garlic and sauté for one minute.
- In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.
- Allow the sauce to come to a gentle boil, whisk in the parmesan cheese.
- Add in the al dente pasta, reserving a cup of pasta water. Begin tossing the pasta in the sauce, adding the pasta water to thin the sauce. Continue to do so until silky sauce is achieved.
Pasta sauce tip: I prefer to make my sauce looser than you would think, because as it cools and sits, the pasta absorbs more of the liquid and can leave your sauce clumpy.
Tips for silky Alfredo sauce
Pasta water is liquid gold. When making pasta sauce make it a habit to reserve pasta water. The starches in the pasta water that were released by the pasta, help thicken and create a silky pasta sauce for so many dishes.
Serving the blackened chicken Alfredo
Serve the blackened chicken sliced over the Alfredo pasta or on the side. I prefer serving the blackened chicken over top, so the spices get into the pasta sauce making it even more flavorful. Garnish with freshly chopped Italian parsley over the top. Enjoy!
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Blackened Chicken Alfredo Pasta
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon blackening seasoning
- 4 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 egg yolk
- ¾ cup freshly grated parmesan reggiano
- 8 ounces linguine cooked al dente
- 1 cup reserved pasta water
- 1 tablespoon flat leaf parsley chopped
- Kosher salt
- Fresh ground black pepper
Instructions
- Preheat oven to 400F.
- In a pasta pot, get salted water boiling.
- Season both sides of chicken breast with blackening seasoning and rub it in.
- In a cast iron skillet over medium/high heat, add 2 tbsp butter. Once melted and bubbling hot, add the chicken breast. Sear chicken on each side for 2 minutes. Transfer skillet to the oven for 10-15 minutes until the internal temperature is 165F. The thickness of the chicken will affect the cook time.
- While the chicken cooks make the Alfredo pasta. Cook the linguine al dente, according to package instruction. Reserve a cup of pasta water.
- Over medium heat, melt butter in the skillet, once melted add in the garlic and sauté for one minute. In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.
- Allow the sauce to come to a gentle boil, then whisk in the parmesan cheese until melted and combined. Add in kosher salt and black pepper to taste.
- Add in the al dente pasta and begin tossing the pasta in the sauce, adding the pasta water to thin the sauce. Continue to add pasta water do so until silky sauce is achieved.
- Serve the blackened chicken sliced over the Alfredo pasta or on the side. Garnish with freshly chopped Italian parsley over the top. Enjoy!
Notes
Blackening seasoning
- Blackening seasoning typically consists of: Paprika, garlic powder, cayenne, thyme, oregano, onion powder, kosher salt, and black pepper.
- You can use store bought blackening seasoning or make your own at home.
- My favorite store bought seasoning is Chef Paul's Redfish Magic. I use it on seafood and meat.
Alfredo sauce
- Classic Alfredo is simply butter, parmesan, and pasta water. I added more ingredients to this base to create a richer sauce.
- I prefer to make my Alfredo sauce looser than you would think, because as it cools and sits, the pasta absorbs more of the liquid and can leave your sauce clumpy. This is where the pasta water helps achieve the perfect consistency.
Pasta water
- Pasta water is liquid gold. When making pasta sauce make it a habit to reserve pasta water. The starches in the pasta water that were released by the pasta, help thicken and create a silky pasta sauce for so many dishes.
Storing/reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in microwave until chicken is warmed through.
Chassiti
For making homemade blackening seasoning, how much of each spice would you add together?
Stephanie
Hi chassiti, for homemade blackening seasoning I would do (to equal the amount for this recipe): 1 tsp paprika, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp dried oregano.
Constance V.
This was so satisfying!! Great juxtaposition of spicy and creamy— total comfort food!
Stephanie
I’m so glad you loved the recipe Constance, thanks for making it!