Blackened Chicken Alfredo Pasta
If you’re searching for a meal that combines comfort, flavor, and a touch of elegance, look no further than Blackened Chicken Alfredo Pasta. This dish takes the classic creamy Alfredo sauce and elevates it with spicy, seasoned blackened chicken. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress. It’s creamy, savory, and has just the right amount of kick. Let’s dive into this delicious recipe that will have everyone asking for seconds!
Why This Recipe is a Keeper
The beauty of Blackened Chicken Alfredo Pasta lies in its versatility and rich flavors. The tender blackened chicken, with its smoky and slightly spicy crust, perfectly contrasts the creamy Alfredo sauce. Not only is it a crowd-pleaser, but it also comes together in under 30 minutes, making it an ideal choice for busy weeknights. With just a few simple ingredients, you can create a restaurant-quality dish right in your own kitchen.
What You’ll Gather
- 8 ounces dried pasta (fettuccini or your favorite pasta type)
- 16 ounces blackened chicken breast (or thighs/tenders)
- 4 ounces cream cheese (softened)
- 1/4 cup butter
- 2 ounces freshly grated parmesan cheese
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper (to taste)
Hardware & Gadgets
- Large pot – For boiling the pasta.
- Skillet – For cooking the blackened chicken and making the sauce.
- Mixing bowl – To combine the cream cheese and heavy cream.
- Chef’s knife – For mincing garlic and slicing chicken.
- Measuring cups and spoons – For accurate ingredient measurements.
How to Prepare Blackened Chicken Alfredo Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the 8 ounces of dried pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a little pasta water for later use.
Step 2: Prepare the Chicken
If you haven’t already, season your chicken with blackened seasoning. You can use store-bought blackened seasoning or make your own with a blend of paprika, cayenne, garlic powder, onion powder, thyme, and oregano. Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, add the seasoned chicken and cook until it’s blackened and cooked through, about 5-7 minutes per side, depending on the thickness. Remove from the skillet and let it rest before slicing.
Step 3: Make the Alfredo Sauce
In the same skillet, reduce the heat to medium and add the 1/4 cup of butter. Once melted, stir in the 3 cloves of minced garlic and sauté for about 30 seconds until fragrant. Then, add the 4 ounces of softened cream cheese, stirring until smooth.
Step 4: Add the Cream and Cheese
Slowly pour in 1 cup of heavy cream while whisking continuously to combine. Add the 2 ounces of freshly grated parmesan cheese and 1/4 teaspoon of Italian seasoning. Continue to stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
Step 5: Combine Everything
Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Slice the blackened chicken and lay it on top of the pasta, or mix it in for a more integrated dish.
Step 6: Serve and Enjoy
Serve the Blackened Chicken Alfredo Pasta hot, garnished with additional parmesan cheese and a sprinkle of fresh parsley, if desired. Enjoy the creamy deliciousness and the bold flavors of the blackened chicken.
Fit It to Your Goals
- Make it lighter: Substitute half-and-half for heavy cream and reduce the amount of butter for a lighter sauce.
- Add veggies: Toss in some steamed broccoli, spinach, or bell peppers for added nutrition and color.
- Make it gluten-free: Use gluten-free pasta to cater to dietary needs.
- Spice it up: Add crushed red pepper flakes to the sauce for an extra kick.
Notes on Ingredients
The choice of pasta can greatly influence the texture of your dish. Fettuccini is traditional for Alfredo, but feel free to use penne, rotini, or any pasta shape you prefer. For the chicken, thighs tend to be juicier than breasts, but either works wonderfully in this recipe. Make sure to use freshly grated parmesan cheese for the best flavor; pre-grated cheese often contains anti-caking agents that can affect the sauce’s creaminess.
Freezer-Friendly Notes
This dish can be made ahead and frozen for easy meals later on. To freeze, let the pasta cool completely, then store it in an airtight container. It will keep well in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of cream or pasta water to restore creaminess.
Troubleshooting Q&A
What if my Alfredo sauce is too thick?
If your sauce turns out thicker than you’d like, simply add a splash of the reserved pasta cooking water or additional cream while stirring until you reach your desired consistency.
How do I prevent the chicken from burning while blackening?
Make sure your skillet is preheated but not smoking. Cooking over medium-high heat will help create a nice sear without burning the chicken. If needed, lower the heat slightly as it cooks.
Can I use pre-cooked chicken for this recipe?
Yes, you can use pre-cooked chicken. Just add it to the skillet to warm it through before mixing it with the sauce and pasta.
What can I do with leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little cream or milk to maintain the sauce’s creaminess.
In Closing
Blackened Chicken Alfredo Pasta is a dish that delights the senses with its creamy texture and spicy flavor profile. It’s an easy-to-make recipe that can be tailored to fit your dietary preferences and is perfect for any occasion. With simple ingredients and straightforward steps, you can create a meal that’s not only satisfying but also impressive enough to serve guests. Try this recipe today and experience the magic of Blackened Chicken Alfredo Pasta in your own home!
Blackened Chicken Alfredo Pasta
Ingredients
Equipment
Method
- Step 1: Cook the Pasta - Begin by bringing a large pot of salted water to a boil. Add the 8 ounces of dried pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving a little pasta water for later use.
- Step 2: Prepare the Chicken - Season your chicken with blackened seasoning. Heat a skillet over medium-high heat and add a drizzle of oil. Once hot, add the seasoned chicken and cook until it’s blackened and cooked through, about 5-7 minutes per side. Remove from the skillet and let it rest before slicing.
- Step 3: Make the Alfredo Sauce - In the same skillet, reduce the heat to medium and add the 1/4 cup of butter. Once melted, stir in the 3 cloves of minced garlic and sauté for about 30 seconds until fragrant. Then, add the 4 ounces of softened cream cheese, stirring until smooth.
- Step 4: Add the Cream and Cheese - Slowly pour in 1 cup of heavy cream while whisking continuously to combine. Add the 2 ounces of freshly grated parmesan cheese and 1/4 teaspoon of Italian seasoning. Continue to stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Step 5: Combine Everything - Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Slice the blackened chicken and lay it on top of the pasta, or mix it in for a more integrated dish.
- Step 6: Serve and Enjoy - Serve the Blackened Chicken Alfredo Pasta hot, garnished with additional parmesan cheese and a sprinkle of fresh parsley, if desired.
Notes
- Make it lighter: Substitute half-and-half for heavy cream and reduce the amount of butter for a lighter sauce.
- Add veggies: Toss in some steamed broccoli, spinach, or bell peppers for added nutrition and color.
- Make it gluten-free: Use gluten-free pasta to cater to dietary needs.
