Blackened Chicken Alfredo: CHEESY Masterpiece

If you asked me to describe my ideal comfort food, it would be something cheesy, a tad spicy, and incredibly satisfying. The blackened chicken alfredo recipe ticks all those boxes and then some! Its roots lie in the heart of Cajun and Creole cuisine, where bold flavors reign supreme.

I love that in roughly 30 minutes, I can whip up a restaurant-quality meal that never fails to impress my family.

In this guide, I’ll share all my secrets for creating the ultimate blackened chicken alfredo. We’ll cover everything from the perfect spice blend for the chicken to mastering that luxuriously creamy Alfredo sauce.

Get ready to roll up your sleeves and learn how to make a dish that’ll become a staple in your kitchen.

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Key Takeaways

• Blackened chicken alfredo is a delicious and satisfying fusion of Cajun spice and Italian creaminess.
• The key to perfect blackened chicken is a hot skillet and a generous spice coating.
• Homemade Alfredo sauce is surprisingly easy to make and beats store-bought versions in flavor.

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Blackened Chicken Alfredo Recipe

Ingredients and Equipment

Let’s start with the building blocks of this delicious recipe.

Ingredients

• Chicken: 2-3 boneless, skinless chicken breasts. Look for plump, even-colored chicken for the best results.
• Pasta: Fettuccine is the classic choice, but other long pasta shapes like linguine also work well. Aim for about 12 ounces.
• Alfredo Sauce: Butter, garlic, heavy cream, Parmesan cheese, salt, and pepper.
• Blackening Seasoning: Paprika, cayenne pepper, onion powder, garlic powder, oregano, thyme, black pepper, and salt. (We’ll create a homemade blend, but store-bought mixes are fine too.)

Equipment

• Cast-Iron Skillet: Essential for getting that signature blackened crust on the chicken.
• Large Pot: For cooking the pasta.
• Saucepan: For whipping up the Alfredo sauce.
• Tongs, spatula, whisk: Your basic kitchen tools.

How to Make the Best Blackened Chicken Alfredo

Prep the Chicken

1. Butterfly/Pound: If your chicken breasts are thick, butterfly them (cut horizontally without cutting all the way through) or pound them to an even thickness (½-inch is good). This ensures they cook quickly and evenly.
2. Spice It Up: In a bowl, combine all your blackening seasoning ingredients. Evenly coat both sides of the chicken with the mixture, pressing it in gently.

Blackening the Chicken

1. Heat the Skillet: Get your cast-iron skillet blazing hot over medium-high heat. Add a bit of high-smoke point oil (like avocado oil).
2. Sear the Chicken: Carefully add the chicken (it might sizzle loudly!). Cook for 3-4 minutes per side or until a dark, crusty “blackened” layer forms. Don’t overcrowd the pan—cook in batches if needed.
3. Rest: Remove chicken to a plate and let rest for 5 minutes before slicing.

Making the Alfredo Sauce

1. Garlic and Butter: Melt butter in the saucepan over medium-low heat. Add minced garlic and cook for one minute, stirring constantly until fragrant.
2. Creamy Goodness: Slowly whisk in the heavy cream and bring to a gentle simmer. Reduce heat to low.
3. Say Cheese: Gradually add the Parmesan, whisking until the sauce is smooth, melted, and slightly thickened. Season with salt and pepper to taste.

Cooking the Pasta

1. Salty Water: Bring a large pot of salted water to a rolling boil.
2. Al Dente: Cook your pasta according to the package directions until al dente (slightly firm to the bite). Reserve about a cup of pasta water before draining for the best results.

Combining Everything

1. Slice the Chicken: Cut the rested chicken into strips or bite-sized pieces.
2. Toss It Together: Add the cooked pasta, chicken, and a splash or two of the reserved pasta water to the Alfredo sauce. Toss gently until everything is coated and heated through. If the sauce seems too thick, add a bit more pasta water until it reaches your desired consistency.

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Tips for Success with Blackened Chicken Alfredo

• Fresh is Best: While you can get away with some substitutions, fresh ingredients always make the best dishes. Freshly grated Parmesan is a must!
• Patience with the Pan: Let your cast-iron skillet get really hot before adding the chicken. This is crucial for getting that perfect blackened exterior.
• Creamy Control: Adjust the consistency of your Alfredo sauce using the reserved pasta water. Add a little at a time for the perfect creamy texture.
• Garnish for Flair: A sprinkle of fresh parsley, extra Parmesan, or a pinch of red pepper flakes adds a pop of color and flavor.

Variations on Blackened Chicken Alfredo

The beauty of this recipe is its versatility. Here are a few ideas to switch things up:

• Try Different Proteins: Swap the chicken for blackened shrimp, andouille sausage, or even seared steak.
• Veggie Delight: Add some sautéed mushrooms, broccoli florets, roasted bell peppers, or fresh spinach for an extra boost of nutrients.
• Spice Things Up (Or Down): Adjust the amount of cayenne pepper in your blackening seasoning to match your heat tolerance.
• Pasta Possibilities: Feel free to experiment with different pasta shapes like penne, farfalle, or even gluten-free options.

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What to Serve with Blackened Chicken Alfredo

While this dish is fantastic on its own, here are some side dishes I love to enjoy with it:

• Simple Salad: A fresh green salad with a light vinaigrette dressing perfectly balances the richness of the pasta.
• Garlic Bread: Who can resist warm, buttery garlic bread to dunk in that extra sauce?
• Roasted Veggies: Roasted asparagus, Brussels sprouts, or broccoli add a healthy touch and a nice textural contrast.
• Beverage Pairings: A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the creaminess, while a chilled glass of iced tea is a classic comfort beverage choice.

Storing and Reheating Leftovers

While blackened chicken alfredo is best enjoyed fresh, leftovers can still be delicious with these easy instructions:

• Storage: Keep the leftover chicken, sauce, and pasta in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: For best results, reheat the chicken and sauce gently on the stovetop over low heat. Reheat the pasta in boiling water for just a minute or two. Once all components are heated through, combine and enjoy!

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Nutrition Information

While undeniably delicious, blackened chicken alfredo is a fairly indulgent dish. A typical serving might contain around 600-800 calories, with a significant amount of fat and sodium. Here are a few ways to make it slightly lighter:

• Use Less Butter and Cream: Try substituting some of the heavy cream with milk or use a light Alfredo sauce recipe.
• Smaller Portions: Practice mindful portion control.
• More Veggies: Adding vegetables to your dish increases the volume and nutrients without adding too many extra calories.

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FAQs

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Blackened Chicken Alfredo Recipe Conclusion

Blackened chicken alfredo is a dish that truly embodies the best of both worlds – the bold, spicy flavors of Cajun cuisine and the comforting richness of Italian classics.

With a few simple techniques and fresh ingredients, you can recreate this restaurant-worthy meal in the comfort of your own home.

Whether you’re a seasoned home cook or just venturing into the kitchen, this recipe is both adaptable and delicious.