Blackened Chicken Alfredo Recipe

Prepare and pound

If chicken breasts are thick, halve horizontally or pound to an even thickness about 3/4 inch. Pat chicken dry with paper towels.

Make spice rub

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

Season and rest

Brush both sides of chicken with 1 tablespoon olive oil, then rub spice mixture evenly onto both sides. Let rest at room temperature for 10 minutes while you prepare other components.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tablespoon butter and swirl. Place chicken in the pan and cook without moving 4-5 minutes until a dark crust forms. Flip and cook 3-4 more minutes until internal temperature reaches 165°F (74°C). Reduce heat if crust is darkening too quickly. Transfer chicken to a cutting board and tent loosely with foil; let rest 5 minutes then slice thinly against the grain.

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1/2 cup of the hot pasta cooking water, then drain the pasta and set aside.

Start the roux

In a wide skillet over medium heat, melt 4 tablespoons unsalted butter. Add minced garlic and cook 30-45 seconds until fragrant but not browned. Stir in 1 tablespoon flour and cook 30 seconds to remove raw flour taste.

Add liquids

Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Increase heat slightly and bring mixture to a gentle simmer, whisking constantly so it thickens and becomes smooth, about 3-4 minutes.

Finish sauce

Reduce heat to low. Whisk in 1 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper and a pinch (1/8 tsp) of freshly grated nutmeg if using. Taste and adjust seasoning.

Adjust consistency

If sauce seems too thick, stir in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until it reaches a smooth, coat-the-pasta consistency.

Combine with pasta

Add drained linguine directly to the skillet with the Alfredo sauce (or return sauce to a pot large enough). Toss gently to coat the pasta fully. If needed, add additional reserved pasta water to loosen the sauce so it clings evenly to the noodles.

Divide sauced linguine among 4 plates or 2–3 large portions. Top each serving with sliced blackened chicken. Sprinkle with chopped fresh parsley and extra grated Parmesan. Serve immediately.