Blackened Chicken Alfredo Recipe

Prepare and pound

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

Make spice rub

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

Brush chicken lightly with 1 tablespoon olive oil, then rub the spice mixture evenly over both sides of each breast, pressing so it adheres.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and let it melt and foam.

Place the seasoned chicken in the hot skillet. Sear without moving for 3-4 minutes until a dark crust forms. Flip and cook 3-4 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160°F (it will carry over to 165°F while resting). Remove chicken to a cutting board and let rest 5 minutes before slicing thinly across the grain.

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

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook, stirring, for 30-45 seconds until fragrant but not browned.

Pour in the heavy cream and whole milk, stir to combine, and bring just to a gentle simmer (do not boil). Reduce heat to low and simmer gently for 3-4 minutes to slightly thicken.

Whisk in the freshly grated Parmesan a handful at a time until melted and smooth. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Stir in 1 teaspoon lemon juice if using. Taste and adjust seasoning.

Keep the sauce warm over very low heat; do not let it boil or the cheese will seize.

Add the drained linguine to the pan with the Alfredo sauce (or into a large mixing bowl) and toss to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce until it clings to the pasta (typically 2-6 tablespoons).

Slice the rested blackened chicken thinly and arrange over the sauced linguine, or toss the chicken slices into the pasta.

Plate portions (serves 4). Garnish each plate with extra grated Parmesan, chopped fresh parsley, and a pinch of red pepper flakes if desired.

Serve immediately, with lemon wedges on the side if extra brightness is desired.