Blackened Chicken Alfredo Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 3/4 inch. Rub both sides lightly with 1 tablespoon olive oil and sprinkle both sides evenly with the blackening spice mix (paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and kosher salt).

Make blackening spice

In a small bowl combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp ground black pepper and 1 tsp kosher salt. Mix well and set aside.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl to coat. Carefully add the seasoned chicken. Cook without moving for 4–5 minutes until a dark crust forms. Flip and cook 3–5 minutes more until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly on a bias.

While chicken cooks, bring a large pot of salted water to a rolling boil for the pasta.

Make roux

In a medium saucepan over medium heat, melt 4 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle in 1 tablespoon flour and whisk constantly for 1 minute to cook the raw flour taste.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing mixture to a gentle simmer. Continue whisking until slightly thickened, 3–4 minutes.

Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese a handful at a time until melted and smooth. Season with 1 teaspoon salt, 1 teaspoon ground black pepper and 1/4 teaspoon freshly grated nutmeg (optional). Keep sauce warm on the lowest heat, stirring occasionally. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water to reach desired consistency.

Add 12 oz linguine to the boiling water and cook according to package directions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta.

Add the drained pasta directly into the saucepan with the Alfredo sauce. Toss gently to coat, adding reserved pasta water 1–2 tablespoons at a time if needed to loosen the sauce for a silky coating.

Slice the rested blackened chicken and arrange on top of the sauced linguine. Sprinkle with extra grated Parmesan and chopped fresh parsley. Serve immediately.