Spicy Chicken Alfredo (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb. Mafaldine noodles (or fettuccini/linguini noodles)
→ Chicken
02 -
3 chicken breasts
03 -
4 tablespoons olive oil
04 -
4 tablespoons blackened seasoning, divided (recipe below)
05 -
Salt and pepper
→ Alfredo Sauce
06 -
6 tablespoons butter
07 -
6-8 cloves garlic, minced
08 -
2 cups heavy whipping cream
09 -
1.5 cups shredded parmesan cheese
10 -
2-3 teaspoons blackened seasoning
11 -
Reserved pasta water (1/3 cup)
→ Blackened Seasoning
12 -
2 tablespoons smoked paprika (regular paprika works too)
13 -
1 tablespoon cayenne pepper
14 -
1 tablespoon onion powder
15 -
2 teaspoons garlic powder
16 -
1 teaspoon ground black pepper
17 -
1 teaspoon salt
18 -
1/2 teaspoon dried thyme
19 -
1/2 teaspoon dried oregano
→ Optional Garnish
20 -
Garlic bread, Texas toast, or garlic knots
# Instructions:
01 -
Pound chicken breasts to an even 1/4 inch thickness. Rub them with olive oil and season liberally on both sides with about 2-3 tablespoons of blackened seasoning. Set aside.
02 -
Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Add the chicken and cook for 3-4 minutes per side, or until it has a dark amber coloring on the underside. Flip once, reduce heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic. Allow the garlic butter to melt into the chicken as it finishes cooking (about 5-6 minutes or until internal temperature reaches 165°F). Remove the chicken and let it rest under tented foil before slicing.
03 -
In the same skillet over medium heat, add the remaining butter and melt. Add the rest of the minced garlic and sauté for 1-2 minutes or until fragrant. Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil and simmer for 5 minutes, allowing the sauce to thicken.
04 -
Cook the mafaldine noodles (or fettuccini/linguini) according to package instructions until al dente. Reserve 1/3 cup of pasta water before draining.
05 -
Add the shredded parmesan cheese to the alfredo sauce and stir until melted. If needed, add reserved pasta water to adjust consistency. Toss the cooked noodles with the sauce until well coated. Slice the rested chicken and place it over the pasta. Optionally, sprinkle with extra cajun seasoning before serving. Pair with garlic bread, Texas toast, or garlic knots for a complete meal.
# Notes:
01 -
For a milder dish, reduce the amount of cayenne pepper in the blackening seasoning.
02 -
Reserving pasta water helps adjust the consistency of the alfredo sauce if it becomes too thick.