Blackened Chicken Alfredo Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Calories
803 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Blackened Chicken Alfredo Pasta
Description
The recipe starts by seasoning chicken breasts with a blackening spice mix, then searing them in butter until browned before finishing in the oven to an internal temperature of 165°F. Meanwhile, linguine is cooked al dente and reserved pasta water saved for sauce adjustment. The Alfredo is made by sautéing garlic in butter, adding a cream and egg yolk mixture, gently heating to thicken, and stirring in freshly grated parmesan until smooth. Seasoning with salt and pepper completes the sauce.
Pasta is tossed into the sauce with reserved pasta water to loosen the consistency. Sliced chicken is returned to the pan to combine. The blackened seasoning adds a smoky heat to the tender chicken, complementing the rich and creamy pasta. Chopped parsley adds a fresh color and mild herb note on top. Leftovers store well and can be reheated gently in the microwave.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 1 tablespoon blackening seasoning
- 4 tablespoons butter divided, unsalted
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 egg yolk
- 3/4 cup Parmesan reggiano cheese freshly grated
- 8 ounces linguine (cooked al dente)
- 1 cup water reserved pasta water
- 1 tablespoon flat leaf parsley (chopped)
- kosher salt
- black pepper fresh ground
Instructions
- Preheat oven to 400F.
- In a pasta pot, get salted water boiling.
- Season both sides of chicken breast with blackening seasoning and rub it in.
- In a cast iron skillet over medium/high heat, add 2 tbsp butter. Once melted and bubbling hot, add the chicken breast. Sear chicken on each side for 2 minutes. Transfer skillet to the oven for 10-15 minutes until the internal temperature is 165F. The thickness of the chicken will affect the cook time.
- While the chicken cooks make the Alfredo pasta. Cook the linguine al dente, according to package instruction. Reserve a cup of pasta water.
- Over medium heat, melt butter in the skillet, once melted add in the garlic and sauté for one minute. In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.
- Allow the sauce to come to a gentle boil, then whisk in the parmesan cheese until melted and combined. Add in kosher salt and black pepper to taste.
- Add in the al dente pasta and begin tossing the pasta in the sauce, adding the pasta water to thin the sauce. Continue to add pasta water do so until silky sauce is achieved.
- Serve the blackened chicken sliced over the Alfredo pasta or on the side. Garnish with freshly chopped Italian parsley over the top. Enjoy!
Notes
- Blackening seasoning commonly includes paprika, garlic powder, cayenne, thyme, oregano, onion powder, kosher salt, and black pepper and can be store-bought or homemade.
- For a richer Alfredo, this recipe adds garlic, cream, and egg yolk beyond the classic butter, parmesan, and pasta water base.
- Use reserved pasta water to loosen and smooth the sauce, preventing it from becoming clumpy as it cools and is absorbed by the pasta.
- Store leftovers in an airtight container refrigerated up to 4 days; reheat in the microwave until the chicken is warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 47g | 16% |
| Protein | 52g | 104% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 271mg | 90% |
| Sodium | 819mg | 34% |
| Potassium | 867mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1587IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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