Blackened Chicken Alfredo Recipe

Pound and season

If breasts are thick, slice horizontally to make 2 thinner cutlets or pound to even thickness (about 1/2-inch). Pat chicken dry with paper towels. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt, and black pepper. Rub 1.5 tbs olive oil over both sides of chicken, then press spice mix into both sides until evenly coated.

Cook chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs unsalted butter and the remaining 0.5 tbs olive oil. When butter foams, add the chicken; cook without moving 4-5 minutes until a deep dark crust forms. Flip and cook 3-4 more minutes until internal temperature reaches 165°F (74°C) or juices run clear. Transfer to a cutting board and let rest 5 minutes before slicing thinly on a bias.

Make roux and garlic base

In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Add minced garlic and cook 30-45 seconds until fragrant but not browned. Sprinkle 1 tbs flour over the butter and garlic and whisk continuously for 1 minute to cook the flour.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, 3-5 minutes.

Reduce heat to low and stir in 1.5 cups freshly grated Parmesan a handful at a time, whisking until smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and a pinch (about 1/8 tsp) freshly grated nutmeg. Taste and adjust seasoning. Keep sauce warm over lowest heat, stirring occasionally. If sauce becomes too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Cook linguine

Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained hot linguine to the warm Alfredo sauce in the saucepan. Toss with tongs or two forks to coat the pasta, adding reserved pasta water tablespoon by tablespoon as needed to loosen the sauce and achieve a silky coating (you may not need the full 1/2 cup). Stir in 2 tbs chopped fresh parsley and 1/4 cup extra grated Parmesan; toss to combine.

Plate and serve

Divide the sauced linguine between plates. Top each portion with sliced blackened chicken. Garnish with additional parsley and extra Parmesan if desired. Serve immediately with lemon wedges on the side for a bright squeeze, if using.