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    Home » Pasta/Noodles » Blackened Chicken Alfredo Pasta

    Blackened Chicken Alfredo Pasta

    April 29, 2022

    690 shares
    Jump to Recipe Print Recipe

    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.

    cast iron skillet on white background filled with creamy Alfredo pasta and sliced blacked chicken breast on top of pasta

    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.

    bottled blackening seasoning on the cutting board

    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.

    two chicken breast in a cast iron skillet on the stovetop

    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.

    blackened chicken breast in a cast iron skillet

    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.

    creamy alfredo pasta in a cast iron skillet

    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

    butter and garlic being melted in a cast iron pan, followed by cream and pasta being put into cast iron pan

    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.

    1. Melt butter in the skillet, once melted add in the garlic and sauté for one minute.
    2. In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.
    3. Allow the sauce to come to a gentle boil, whisk in the parmesan cheese.
    4. 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

    close up of sliced blackened chicken breast over Alfredo pasta

    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!

    cast iron skillet on white background filled with creamy Alfredo pasta and sliced blacked chicken breast on top of pasta

    Looking for more pasta recipes?

    • Cajun Shrimp Pasta
    • Spinach Ricotta Gnudi
    • Cacio e Pepe Gnocchi
    • Linguine and Clams
    • Penne alla Vodka

    Made this recipe and loved it? Leave a star rating below!

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    cast iron skillet on white background filled with creamy Alfredo pasta and sliced blacked chicken breast on top of pasta

    Blackened Chicken Alfredo Pasta

    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.
    4.83 from 17 votes
    Print Pin Rate
    Course: Pasta/Noodles
    Cuisine: Italian American
    Keyword: Alfredo sauce, blackened chicken, blackened chicken Alfredo pasta
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 803kcal
    Author: Stephanie

    Equipment

    • Lodge Cast Iron Skillet 12-inch
    • All Clad Stock Pot
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 803kcal | Carbohydrates: 47g | Protein: 52g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 271mg | Sodium: 819mg | Potassium: 867mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1587IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 2mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    690 shares

    Originally Published: April 29, 2022 Post Updated: February 9, 2023 Filed Under: Cast Iron, Chicken, Dinner, Italian, Pasta/Noodles, Quick Meals, Recipes Tagged With: garlic, parsley

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    Reader Interactions

    Comments

    1. Chassiti

      March 06, 2023 at 3:25 pm

      For making homemade blackening seasoning, how much of each spice would you add together?

      Reply
      • Stephanie

        March 06, 2023 at 4:31 pm

        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.

        Reply
    2. Constance V.

      January 24, 2023 at 8:55 pm

      5 stars
      This was so satisfying!! Great juxtaposition of spicy and creamy— total comfort food!

      Reply
      • Stephanie

        January 24, 2023 at 9:03 pm

        I’m so glad you loved the recipe Constance, thanks for making it!

        Reply

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