Blackened Chicken Alfredo Recipe

Prepare and pound

If breasts are thick, slice horizontally to make two cutlets or gently pound to even thickness (about 1/2 inch). Pat chicken dry with paper towels.

Make blackening spice

In a small bowl combine paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, and kosher salt. Mix thoroughly.

Brush both sides of chicken with 1 tablespoon olive oil. Coat each breast evenly with the blackening spice, pressing so it adheres.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add a thin film of oil or a small pat of butter and swirl to coat.

Cook chicken 3–5 minutes per side, undisturbed, until a deep dark crust forms and internal temperature reaches 165°F (74°C). Adjust time based on thickness. Avoid moving the chicken while searing to build the blackened crust.

Transfer chicken to a cutting board, tent loosely with foil and let rest 5 minutes. Optionally stir 1 tablespoon unsalted butter into pan juices and spoon over chicken for shine.

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta.

While pasta cooks (or after removing chicken), melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid browning.

Sprinkle 1 tablespoon flour over garlic-butter and whisk for 30 seconds to form a roux; this helps thicken the sauce slightly.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing mixture to a gentle simmer. Cook 3–4 minutes, whisking frequently, until it begins to thicken.

Reduce heat to low and whisk in 1 cup grated Parmesan until melted and sauce is smooth. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency (use up to the reserved 1 cup).

Season sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch (1/8 tsp) freshly grated nutmeg if using. Taste and adjust seasoning.

Add drained linguine to the skillet with the Alfredo sauce and toss gently over low heat until pasta is evenly coated. If needed, add more reserved pasta water to loosen the sauce so it clings to the noodles.

Slice rested blackened chicken thinly on the bias. Arrange sliced chicken atop the sauced linguine.

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