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Blackened Chicken Alfredo Recipe
Indulge in the rich flavors of Blackened Chicken Alfredo, a dish that perfectly combines the spicy kick of blackened chicken with the creamy luxury of Alfredo sauce. This recipe is a surefire way to turn dinner into a special occasion, blending the heat of Cajun spices with the comforting creaminess of pasta. Here’s how to make it.
Ingredients:
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups freshly grated Parmesan cheese
- Salt and pepper to taste
- Parsley, chopped (for garnish)
Additional:
- 8 ounces fettuccine pasta
Instructions:
Prepare the Pasta:
- Cook the fettuccine according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water for adjusting the sauce consistency later.
Blacken the Chicken:
- Season the chicken breasts evenly with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until blackened and cooked through. Rest for a few minutes, then slice into strips.
Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream, bring to a simmer, and let it thicken slightly, about 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, thin it with a little reserved pasta water. Season with salt and pepper to taste.
Assemble the Dish:
- Toss the cooked fettuccine with the Alfredo sauce until evenly coated.
- Top with sliced blackened chicken and garnish with chopped parsley.
Tips for Perfect Blackened Chicken Alfredo:
- Achieving the Blackened Effect: Ensure your skillet is very hot before adding the chicken to get a nice blackened crust without overcooking the inside.
- Fresh Parmesan: For the best flavor and sauce consistency, use freshly grated Parmesan cheese.
- Adjusting Sauce Consistency: Alfredo sauce thickens quickly; use reserved pasta water to reach your desired consistency.
Serving Suggestions:
Serve this Blackened Chicken Alfredo with a side of garlic bread or a crisp green salad to complete the meal.
This recipe for Blackened Chicken Alfredo promises a delightful combination of flavors and textures, making it an ideal choice for both weeknight dinners and special occasions. The spicy, smoky chicken pairs wonderfully with the smooth, rich Alfredo sauce, creating a dish that’s sure to impress.