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4.7 from 84 votes

Blackened Chicken Alfredo Pasta

This blackened chicken Alfredo pasta pairs flavorfully seasoned blackened chicken, with a rich creamy Alfredo pasta sauce. This Alfredo sauce recipe quickly comes together with minimal ingredients, for the perfect weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Calories: 803 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 tablespoon blackening seasoning
  • 4 tablespoons unsalted butter (divided)
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 egg yolk
  • 3/4 cup freshly grated parmesan reggiano
  • 8 ounces linguine (cooked al dente)
  • 1 cup reserved pasta water
  • 1 tablespoon flat leaf parsley (chopped)
  • kosher salt
  • fresh ground black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 400F.
  2. In a pasta pot, get salted water boiling.
  3. Season both sides of chicken breast with blackening seasoning and rub it in.
  4. 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.
  5. While the chicken cooks make the Alfredo pasta. Cook the linguine al dente, according to package instruction. Reserve a cup of pasta water.
  6. 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.
  7. 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.
  8. 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.
  9. 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 typically consists of: Paprika, garlic powder, cayenne, thyme, oregano, onion powder, kosher salt, and black pepper.
  • You can use store bought blackening seasoning or make your own at home.
  • My favorite store bought seasoning is Chef Paul's Redfish Magic. I use it on seafood and meat.
  • Classic Alfredo is simply butter, parmesan, and pasta water. I added more ingredients to this base to create a richer sauce.
  • I prefer to make my Alfredo sauce looser than you would think, because as it cools and sits, the pasta absorbs more of the liquid and can leave your sauce clumpy. This is where the pasta water helps achieve the perfect consistency.
  • Pasta water is liquid gold. When making pasta sauce make it a habit to reserve pasta water. The starches in the pasta water that were released by the pasta, help thicken and create a silky pasta sauce for so many dishes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in microwave until chicken is warmed through.

Nutrition Information

Calories 803kcal (40%) Carbohydrates 47g (16%) Protein 52g (104%) Fat 45g (69%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.5g Cholesterol 271mg (90%) Sodium 819mg (34%) Potassium 867mg (25%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1587IU (32%) Vitamin C 4mg (4%) Calcium 240mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 803

% 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.