Blackened Chicken Alfredo Recipe

Prepare chicken

If chicken breasts are large, slice each in half horizontally to make two thinner cutlets (about 1/2" thick). Pat the chicken dry with paper towels.

Make spice mix

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

Season chicken

Brush both sides of each chicken piece with 1 tablespoon olive oil. Rub the spice mix evenly over both sides, pressing gently so it adheres.

Cook chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon butter and swirl to melt. Add chicken pieces in a single layer (work in batches if necessary). Cook without moving 4–5 minutes until a dark crust forms, then flip and cook 3–4 more minutes until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice on a bias into 1/4" strips.

Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Start roux

In a medium saucepan over medium heat, melt 4 tablespoons butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in 1 teaspoon flour and stir for 30 seconds to cook the raw flour taste.

Add liquids

Slowly whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking occasionally, and cook 3–5 minutes until it begins to thicken slightly.

Finish sauce

Reduce heat to low. Gradually whisk in the grated Parmesan until fully melted and the sauce is smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch (1/8 tsp) of freshly grated nutmeg if using. Stir in 1 teaspoon lemon juice to brighten the flavor. Taste and adjust seasoning.

Return the drained hot linguine to the pot or to a large sauté pan over low heat. Pour the Alfredo sauce over the pasta and toss gently to coat. If the sauce is too thick, add reserved pasta cooking water 1–2 tablespoons at a time until you reach a silky consistency (use up to the reserved 1/2 cup).

Add sliced blackened chicken on top of the coated linguine and toss gently once to combine, or plate pasta and arrange chicken on top. Sprinkle chopped parsley and extra grated Parmesan over each serving.

Serve immediately while hot.