Are you in search of a delicious dinner option? Look no further than my recipe for Blackened Chicken Alfredo Pasta.
This dish brings together tender blackened chicken, creamy Alfredo sauce, and perfectly cooked pasta, resulting in a burst of flavors that will leave you wanting more.
As someone who enjoys experimenting with bold flavors and comforting classics, I can assure you that this recipe hits all the right spots.
Whether you’re preparing a cozy meal at home or hosting guests, this dish is guaranteed to impress. Follow along as I walk you through the straightforward steps to create this culinary masterpiece in your own kitchen.
Get ready to take your pasta game to the next level with this irresistible Blackened Chicken Alfredo Pasta recipe. Let’s dive in and uncover the enchanting blend of flavors waiting to be savored!
How to Prepare Blackened Chicken Alfredo Pasta Recipe?
Recipe Details
Preparation time: 10 minutes
Cooking time: 20 minutes
Course: Main Course
Cuisine: Italian-American
Yield: 4 servings
Equipment you’ll need:
- Large skillet
- Cast iron skillet (optional, for searing the chicken)
- Meat mallet or rolling pin
- Mixing bowls
- Whisk
- Pasta pot
- Colander
- Serving spoon
Ingredients:
For the blackened chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon blackening seasoning
- 1 tablespoon olive oil
For the alfredo sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper, to taste
For the pasta:
- 8 ounces fettuccine pasta
- ¼ cup reserved pasta water
How to Cook Step-by-Step Instructions:
1. Blacken the Chicken
● Pound the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are about ½-inch thick.
● Season the chicken: Season both sides of the chicken generously with blackening seasoning.
● Heat the oil: Heat the olive oil in a large skillet or cast iron skillet over medium-high heat.
● Sear the chicken: Add the chicken to the hot pan and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
2. Make the Alfredo Sauce
● Melt the butter: In the same pan you used to cook the chicken, melt the butter over medium heat.
● Sauté the garlic: Add the minced garlic and cook for 30 seconds, until fragrant.
● Whisk in the cream: Slowly whisk in the heavy cream, scraping up any browned bits from the bottom of the pan.
● Simmer and thicken: Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
● Add cheese and seasonings: Stir in the Parmesan and Pecorino Romano cheeses, and season with salt and pepper to taste.
3. Assemble the Pasta
● Cook the pasta: While the sauce simmers, cook the fettuccine pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
● Combine everything: Add the drained pasta and reserved pasta water to the pan with the alfredo sauce. Toss to coat the pasta evenly.
● Serve: Slice the blackened chicken and serve it over the creamy alfredo pasta. Enjoy!
Special Note:
If you are concerned about the high sodium content in this recipe, you can use low-sodium chicken broth or chicken stock instead of water in the alfredo sauce. You can also reduce the amount of Parmesan and Pecorino Romano
Nutrition Facts Blackened Chicken Alfredo Pasta Recipe
| Nutrition | Amount |
|---|---|
| Calories | 780 |
| Fat | 45g |
| Saturated fat | 20g |
| Cholesterol | 130mg |
| Sodium | 600mg |
| Carbohydrates | 50g |
| Protein | 40g |
Tips and Variations:
● You can adjust the amount of blackening seasoning to your desired level of spice.
● If you don’t have blackening seasoning, you can substitute with a mixture of paprika, cayenne pepper, garlic powder, onion powder, and thyme.
● For a richer sauce, you can use all Parmesan cheese or all Pecorino Romano cheese.
● You can also use other types of pasta, such as penne or spaghetti.
Health Benefits
● Chicken is a good source of lean protein, which is essential for building and maintaining muscle mass.
● Parmesan and Pecorino Romano cheeses are good sources of calcium, which is important for strong bones and teeth.
● Heavy cream is a good source of fat, which helps your body absorb essential vitamins.
Leftover blackened chicken alfredo pasta recipe
When it comes to leftovers of my Blackened Chicken Alfredo Pasta, you’re in for a treat. Simply store any uneaten portions in an airtight container in the refrigerator for up to two days.
When you’re ready to enjoy them again, gently reheat the pasta either in the microwave or on the stovetop until warmed through. The flavors will meld even further, making each bite just as delicious as the first time around.
Whether you’re savoring it for lunch the next day or enjoying it as a quick dinner option during a busy week, these leftovers are guaranteed to hit the spot.
So don’t let any of this delectable dish go to waste – embrace the convenience and enjoy every last bite!
Conclusion
My Blackened Chicken Alfredo Pasta recipe offers a tantalizing blend of flavors and textures that will delight your taste buds.
From the bold spices of the blackened chicken to the creamy richness of the Alfredo sauce, every bite is a culinary adventure.
Whether enjoyed as a cozy dinner for two or served up for a special occasion with friends and family, this dish never fails to impress.
With its simple preparation and unforgettable taste, it’s sure to become a staple in your recipe repertoire. So why wait?
Give this recipe a try and experience the joy of homemade comfort food at its finest. From my kitchen to yours, happy cooking!
Blackened Chicken Alfredo Pasta Recipe
Equipment
- Large skillet
- Cast iron skillet (optional, for searing the chicken)
- Meat mallet or rolling pin
- Mixing bowls
- Whisk
- Pasta pot
- Colander
- Serving spoon
Ingredients
For the blackened chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon blackening seasoning
- 1 tablespoon olive oil
For the alfredo sauce:
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper to taste
For the pasta:
- 8 ounces fettuccine pasta
- ¼ cup reserved pasta water
Instructions
Blacken the Chicken
- ● Pound the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are about ½-inch thick.
- ● Season the chicken: Season both sides of the chicken generously with blackening seasoning.
- ● Heat the oil: Heat the olive oil in a large skillet or cast iron skillet over medium-high heat.
- ● Sear the chicken: Add the chicken to the hot pan and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Make the Alfredo Sauce
- ● Melt the butter: In the same pan you used to cook the chicken, melt the butter over medium heat.
- ● Sauté the garlic: Add the minced garlic and cook for 30 seconds, until fragrant.
- ● Whisk in the cream: Slowly whisk in the heavy cream, scraping up any browned bits from the bottom of the pan.
- ● Simmer and thicken: Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- ● Add cheese and seasonings: Stir in the Parmesan and Pecorino Romano cheeses, and season with salt and pepper to taste.
Assemble the Pasta
- ● Cook the pasta: While the sauce simmers, cook the fettuccine pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
- ● Combine everything: Add the drained pasta and reserved pasta water to the pan with the alfredo sauce. Toss to coat the pasta evenly.
- ● Serve: Slice the blackened chicken and serve it over the creamy alfredo pasta. Enjoy!
Notes
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