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Easy Blackened Chicken Alfredo

Print Recipe
Course: Main Course
Keyword: alfredo, chicken
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 people
This jazzed-up chicken alfredo recipe is easy to make and delicious! The spiciness of the dish can be easily dialed up or down, whichever you prefer. You won't believe you haven't tried it before! The original blackening seasoning is inspired by one of my all time favorite sites Chili Pepper Madness. You can make your own blackened seasoning; one of my favorites can be found here. If making your own is not your thing no worries! You can use any premade blackened seasoning.

Ingredients

  • For Sauce
  • 4 Tablespoons Unsalted butter
  • 1/4 cup White onion finely chopped
  • 6 cloves Garlic minced
  • 4 Tablespoons All purpose flour
  • 2 cups Whole milk 2% works as well
  • 1 cup Parmesan cheese finely shredded
  • 1/8 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic powder
  • For Blackened Seasoning
  • 2 Tablespoons Smoked paprika
  • 1 teaspoon Cayenne pepper
  • 1/2 Tablespoon Onion powder
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Dried oregano
  • For Pasta
  • 1 pound Boneless skinless chicken breast thawed
  • 2 Tablespoons Vegetable oil see notes
  • 8 oz Dried pasta any pasta will do
  • 1/2 Tablespoon Salt

Instructions

  • For Sauce
  • in a medium sauce pan over medium heat, melt butter. Add onion and cook until onion is starting to turn translucent. Add garlic and cook for an additional minute.
  • Add the flour and continue to cook for about 5 minutes or until the raw smell of flour dissipates and the mixture starts to turn into light brown color.
  • In the microwave, heat the milk until quite warm, but not simmering.
  • Remove the pan from the heat temporarily and slowly add the hot milk, stirring with a whisk to avoid clumps. Return to heat.
  • Add the garlic powder, salt, pepper and stir to combine. Return to a simmer.
  • In small handfuls, add the parmesan while constantly stirring. Wait about a minute between handfuls so the cheese can melt and get incorporated. Turn heat to very low, keeping the sauce warm until serving, stirring occasionally.
  • If making your own Blackened seasoning, stir all ingredients together in a small bowl.
  • For Chicken
  • Pat the chicken dry using paper towels.
  • Coat the chicken using oil or cooking spray. Sprinkle blackened seasoning on one side, making sure to coat liberally. Leave the other side of the chicken unseasoned for now. Reserve the remainder of the seasoning for other side later.
  • In a large saucepan over medium high heat, add the oil. and heat until just starting to smoke.
  • Carefully place the chicken into the pan with the seasoned side down. Season the top side of chicken with the remaining seasoning.
  • Cook for 5 to 7 minutes. flip and continue to cook adding a cooking weight if you have one.
  • Once internal temp of the chicken reaches 165° F, remove from heat and remove chicken onto a plate and cover with aluminum foil to keep the chicken warm until serving.
  • Keep the uncleaned pan available for later use.
  • For Pasta
  • In a large pot of water . . . well, I don’t feel like I need to explain how to cook pasta. Anyway, cook the pasta making sure to cook it until al dente and reserve a cup of the cooking water.
  • When cooked, drain the pasta and add to the pan you used for the chicken. Over medium high heat, Add about of cup of the pasta water to the pan. Add the alfredo sauce one ladle at a time, stirring until it reaches the desired consistency.
  • Bring the pasta to a simmer then remove from heat.
  • Slice the chicken and add it to the top of the pasta and serve. Add parmesan cheese for garnish.

Notes

  • Since you're heating the oil pretty hot, the right type of oil is necessary (otherwise you'll be running around your house like a mad person trying to silence the smoke detectors).. I use avocado oil since it has a neutral flavor and is usable for many things and a high smoke point.
  • Tempering your milk in a microwave and adding it to the flour mixture will help make your sauce silky smooth. If you have problems with a slightly clumpy constancy you can usually avoid this by stirring the milk and cheese into the sauce more slowly while whisking.