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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.
servings
Ingredients
- 1 1/2 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
- 3/4 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
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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 Information
Calories: 803kcal (40%), Carbohydrates: 47g (16%), Protein: 52g (104%), Fat: 45g (69%), Saturated Fat: 25g (156%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.5g, Cholesterol: 271mg (90%), Sodium: 819mg (36%), Potassium: 867mg (25%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 1587IU (32%), Vitamin C: 4mg (5%), Calcium: 240mg (24%), Iron: 2mg (11%)