Blackened Chicken Alfredo Recipe

Prep and Pound

Pat the chicken breasts dry with paper towels. If breasts are thick, place in a zip-top bag and gently pound to an even thickness about 3/4 inch using a meat mallet or rolling pin so they cook evenly.

Make Blackening Spice

In a small bowl combine smoked paprika, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and kosher salt. Mix until evenly combined.

Season Chicken

Brush each chicken breast with 1/2 tbs olive oil, then coat both sides liberally with the blackening spice mixture, pressing gently so it adheres.

Cook Chicken

Heat a large heavy skillet (cast iron recommended) over medium-high heat until hot. Add 1 tbs butter and 1 tbs olive oil and swirl to coat. Add the seasoned chicken breasts and cook without moving 4-5 minutes until a dark crust forms. Flip and cook another 4-5 minutes until an instant-read thermometer inserted into the thickest part reads 160-165°F (71-74°C). Remove to a cutting board and tent loosely with foil; let rest 5-7 minutes (carryover will bring to safe temperature).

Slice Chicken

Slice the rested chicken into 1/4-inch thick strips on a slight diagonal just before serving.

Bring a large pot of generously salted water to a boil. Add linguine and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside briefly.

Start the Roux

In a large skillet or saucepan over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and sauté 30-45 seconds until fragrant but not browned. Stir in 1 tbs flour and cook 30-60 seconds to remove the raw flour taste, stirring constantly.

Add Dairy

Slowly whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring the mixture to a gentle simmer, whisking frequently so it thickens slightly, about 3-5 minutes.

Finish Sauce

Reduce heat to low. Whisk in 1 1/2 cups freshly grated Parmesan cheese in two additions, allowing cheese to melt and the sauce to smooth out. If sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water a few tablespoons at a time to reach desired consistency. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a pinch (1/8 tsp) of freshly grated nutmeg if using. Keep the sauce warm over very low heat; do not boil once cheese is added.

Add the drained linguine to the skillet with the Alfredo sauce and toss gently to coat. If needed, add a splash of reserved pasta water to loosen the sauce so it clings to the pasta evenly.

Transfer sauced linguine to serving plates or a large shallow bowl. Arrange sliced blackened chicken over the pasta.

Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately with lemon wedges on the side if desired to brighten the dish.