Blackened Chicken Alfredo Recipe

Prepare chicken

Pat the 2 chicken breasts dry with paper towels. If breasts are thick, butterfly them or pound to an even 1/2–3/4 inch thickness for even cooking.

Make spice rub

In a small bowl combine 1 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1/2 tsp black pepper and 3/4 tsp kosher salt. Mix thoroughly.

Season chicken

Brush both sides of the chicken with 1.5 tbs olive oil. Rub the spice mixture evenly over both sides, pressing lightly so it adheres.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tbs butter (optional) and swirl to melt. Place the chicken in the pan and cook 4–5 minutes without moving until a dark crust forms. Flip and cook another 4–5 minutes until the internal temperature reaches 165°F (74°C). If breasts are very thick, cover the pan and lower heat to medium for 2–3 more minutes. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly on the bias.

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Start roux

In a medium saucepan over medium heat melt 4 tbs unsalted butter. Add the minced garlic (3 cloves) and sauté 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs all-purpose flour over the butter and garlic and whisk continuously for 1 minute to cook the flour.

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, whisking to remove lumps. Bring the mixture to a gentle simmer—do not boil—to allow it to thicken slightly, about 3–4 minutes.

Finish sauce

Reduce heat to low and gradually whisk in 1 cup freshly grated Parmesan until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, until you reach a creamy consistency that will coat the pasta.

Brighten and keep warm

Stir in 1 tsp lemon juice if using and 2 tbs chopped fresh parsley. Keep sauce on the lowest heat or in a warm spot, stirring occasionally while assembling.

Add drained fettuccine to the Alfredo sauce pan (or return sauce to the pasta pot) and toss gently to coat. If needed, loosen sauce with any remaining reserved pasta water until the pasta is evenly coated.

Divide the sauced pasta between 2 plates (serves 2). Top each portion with sliced blackened chicken arranged over the fettuccine.

Garnish with additional grated Parmesan and chopped parsley. Serve immediately.