Blackened Chicken Alfredo Recipe

Prep and Pound

If chicken breasts are thick, slice horizontally or pound to an even thickness about 1/2 inch so they cook evenly. Pat chicken dry with paper towels.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper to make the blackening spice rub.

Rub 1 tablespoon olive oil over both sides of the chicken, then press the spice rub evenly onto both sides, coating thoroughly.

Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Add 1 tablespoon butter and swirl to melt and coat the pan.

Add the seasoned chicken to the hot skillet. Cook 4–5 minutes without moving until a dark crust forms, then flip and cook 4–5 minutes more until internal temperature reaches 165°F (74°C). Cooking time may vary with thickness.

Remove chicken to a cutting board and let rest 5 minutes, then slice thinly on the bias before serving.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the linguine. Cook according to package directions until al dente (usually 8–10 minutes).

Before draining, reserve 1/4 cup of the starchy pasta water. Drain the pasta and set aside.

In a medium saucepan or the same skillet used for chicken (wipe out excess char but keep fond), melt 3 tablespoons butter over medium heat.

Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Sprinkle 1 tablespoon flour into the butter and garlic, whisking constantly for 1 minute to remove raw flour taste and form a light roux.

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until it thickens slightly, about 3–4 minutes.

Reduce heat to low. Stir in 1 cup grated Parmesan until melted and smooth. If sauce is too thick, whisk in reserved pasta water a tablespoon at a time until you reach desired consistency.

Season sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) nutmeg if using. Taste and adjust seasoning.

Add the drained linguine to the sauce and toss gently to coat, cooking together 1–2 minutes so pasta absorbs sauce. If needed, add up to another 1–2 tablespoons reserved pasta water to loosen.

Divide the sauced linguine between plates or bowls. Top with sliced blackened chicken.

Garnish with chopped fresh parsley and extra grated Parmesan. Serve immediately.