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 1/2 inch. This ensures even cooking.

Combine the blackening spice: in a small bowl mix paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.

Coat the chicken: brush both sides of the chicken with 1 tablespoon olive oil, then press the spice mix evenly onto both sides so they are well coated.

Cook the chicken: heat a large heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl to melt. Add the chicken and cook 4–5 minutes per side, or until a deep brown/blackened crust forms and the internal temperature reaches 165°F (74°C). Reduce heat slightly if crust is browning too fast before the center cooks.

Rest and slice: transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips against the grain. Keep warm while making sauce.

Cook linguine: bring a large pot of salted water (about 1 tbsp salt per 4-6 quarts water) to a rolling boil. Add 12 oz linguine and cook according to package until al dente (usually 8–10 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Toss lightly: return drained pasta to the pot, drizzle 1 teaspoon olive oil and toss to prevent sticking. Keep warm.

Melt butter and sauté garlic: in a medium saucepan over medium heat melt 4 tablespoons unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Add flour: sprinkle 1 teaspoon flour over the butter-garlic and whisk for 30 seconds to form a very light roux — this helps slightly thicken the sauce without making it pasty.

Add dairy: slowly whisk in 1 cup whole milk and 1 cup heavy cream. Bring to a gentle simmer (do not boil vigorously) while whisking to combine and smooth any lumps.

Simmer and thicken: reduce heat to low and simmer gently 3–5 minutes until sauce slightly thickens. Stir frequently.

Finish with cheese and seasoning: remove pan from heat and whisk in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg. Add 1 teaspoon lemon juice if using to brighten flavor. Taste and adjust salt/pepper as needed.

Adjust consistency: if sauce is too thick, stir in up to the reserved 1/2 cup pasta water, a tablespoon at a time, until sauce coats the back of a spoon and reaches desired consistency.

Combine pasta and sauce: add the drained linguine to the saucepan with the Alfredo sauce (or pour sauce over pasta in the pot). Toss gently with tongs to coat the pasta, adding a splash of reserved pasta water as needed to loosen the sauce and make it silky.

Add chicken and finish: arrange sliced blackened chicken on top of or mixed into the sauced linguine. Sprinkle with chopped fresh parsley and 1/4 cup extra grated Parmesan.

Serve: portion into 4 plates and serve immediately while hot.