Blackened Chicken Alfredo
Blackened Chicken Alfredo is a dish that marries the rich, creamy goodness of Alfredo sauce with the smoky, spicy flair of blackened chicken. This dish is not just a meal; it’s an experience that transforms a simple dinner into a culinary adventure. You’ll find that every bite is filled with flavors that dance on your palate, making it perfect for a cozy night in or for impressing guests at a dinner party. Let’s dive into how to create this delightful dish in your own kitchen!
Why This Recipe is a Keeper
This Blackened Chicken Alfredo recipe is a keeper for several reasons. First, it’s incredibly easy to prepare, even for those who may not consider themselves culinary experts. The combination of spices gives the chicken a bold kick while the Alfredo sauce adds a layer of creaminess that balances everything out. Plus, it’s a versatile dish that can be tailored to your taste preferences. Whether you want to go extra spicy or prefer it mild, this recipe accommodates all!
Ingredients at a Glance
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 1 Tbsp paprika
- 1 Tbsp dried tarragon
- 1 tsp salt
- 1 tsp ground red pepper
- ½ tsp black pepper
- ½ cup olive oil
- ½ cup Worcestershire sauce
- 4 chicken breasts, pounded to an even thickness
- 1 (12-oz) package dried fettuccine
- 1 (15-oz) jar Alfredo sauce
- 1 Roma tomato, chopped
- 3 green onions, chopped
Tools of the Trade
- Large skillet: For cooking the chicken to perfection.
- Pot for boiling pasta: A must-have for making your fettuccine.
- Meat mallet: To pound the chicken breasts evenly.
- Spatula: To flip and serve the chicken.
- Measuring spoons: For precise measurements of spices.
Stepwise Method: Blackened Chicken Alfredo
Step 1: Prepare the Chicken
Begin by mixing all the spices—garlic powder, onion powder, thyme, oregano, paprika, tarragon, salt, ground red pepper, and black pepper—together in a small bowl. Rub this spice mixture evenly over the chicken breasts.
Step 2: Marinate the Chicken
In a shallow dish, combine the olive oil and Worcestershire sauce. Add the seasoned chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
Step 3: Cook the Fettuccine
While the chicken is marinating, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
Step 4: Cook the Chicken
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 5-7 minutes on each side or until the chicken is cooked through and has a nice charred exterior. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 5: Combine Pasta and Alfredo Sauce
In the same skillet, lower the heat to medium and add the Alfredo sauce. Stir in the cooked fettuccine, adding a splash of reserved pasta water to loosen the sauce if needed. Toss until the pasta is well coated.
Step 6: Assemble the Dish
Slice the blackened chicken and layer it on top of the fettuccine Alfredo. Garnish with chopped Roma tomatoes and green onions for a fresh finish.
Make It Fit Your Plan
- For a vegetarian version, substitute the chicken with grilled vegetables or sautéed mushrooms.
- Looking for a lower-carb option? Use zucchini noodles instead of fettuccine.
- To spice it up, add some crushed red pepper flakes or diced jalapeños to the Alfredo sauce.
- If you prefer a lighter sauce, consider making a homemade Best Ever Fettuccine Alfredo that uses less cream.
Mistakes That Ruin Blackened Chicken Alfredo
To ensure your Blackened Chicken Alfredo turns out perfectly, avoid these common mistakes:
- Not pounding the chicken breasts evenly: This can lead to uneven cooking.
- Skipping the marination: Allowing the chicken to marinate enhances the flavor.
- Overcooking the fettuccine: Aim for al dente to keep the pasta from becoming mushy.
- Using low-quality Alfredo sauce: A good sauce can elevate the entire dish, so choose wisely.
Best Ways to Store
Leftover Blackened Chicken Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if necessary. Freezing is also an option; however, the texture of the sauce may change upon thawing. For the best results, consume within a month.
Blackened Chicken Alfredo FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, you can substitute it with any pasta shape you prefer, such as penne or spaghetti.
How can I make this dish spicier?
To add more heat, increase the amount of ground red pepper in the spice mix or serve with a side of hot sauce.
Is there a way to make this dish lighter?
Yes! You can use whole wheat or gluten-free pasta and opt for a light Alfredo sauce or make your own with less cream and butter.
Can I add vegetables to this recipe?
Definitely! Sautéed bell peppers, broccoli, or spinach would complement the dish beautifully. Just toss them in with the pasta and sauce.
Desserts to Finish
- Lemon Sorbet – A refreshing palate cleanser.
- Chocolate Mousse – Rich and light, perfect after a hearty meal.
- Fruit Tart – A sweet, fruity finish that won’t weigh you down.
Wrap-Up
If you’re ready to elevate your dinner game with a dish that’s both comforting and full of flavor, look no further than this Blackened Chicken Alfredo. With its robust spices, creamy sauce, and the satisfying bite of fettuccine, it’s sure to become a favorite in your household. The beauty of this recipe lies not only in its flavor but also in its versatility—you can easily adapt it to suit your dietary preferences or spice tolerance. Enjoy the process of cooking and savor every delicious bite!
Blackened Chicken Alfredo
Ingredients
Equipment
Method
- Begin by mixing all the spices—garlic powder, onion powder, thyme, oregano, paprika, tarragon, salt, ground red pepper, and black pepper—together in a small bowl. Rub this spice mixture evenly over the chicken breasts.
- In a shallow dish, combine the olive oil and Worcestershire sauce. Add the seasoned chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
- While the chicken is marinating, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 5-7 minutes on each side or until the chicken is cooked through and has a nice charred exterior. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- In the same skillet, lower the heat to medium and add the Alfredo sauce. Stir in the cooked fettuccine, adding a splash of reserved pasta water to loosen the sauce if needed. Toss until the pasta is well coated.
- Slice the blackened chicken and layer it on top of the fettuccine Alfredo. Garnish with chopped Roma tomatoes and green onions for a fresh finish.
Notes
- For a vegetarian version, substitute the chicken with grilled vegetables or sautéed mushrooms.
- Use zucchini noodles for a lower-carb option instead of fettuccine.
- Add crushed red pepper flakes to the Alfredo sauce for extra heat.
