This blackened chicken Alfredo is one of our favorite dishes. The contrast between the heat of the blackening seasoning and the creamy cheese sauce is fantastic. It takes almost no time at all to make. Use fresh pasta for the best tasting blackened chicken Alfredo.
Oh, and you’ll want to crack open a few windows when you make the blackened chicken on the stovetop. Blackening requires very high heat (cast iron skillets work best!) and generates a lot of smoke. It’s worth it but can set off the smoke detectors. At the neighbors house!
Also try my delicious paprika chicken with sour cream gravy.
Skillet Blackened Chicken Alfredo
- 4 boneless skinless chicken breasts, butterflied
- 3/4 cup blackening seasoning
- 5 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 cups heavy cream
- 1/4 teaspoon white pepper
- 1/2 cup Parmesan cheese grated
- 3/4 cup Mozzarella cheese shredded
- 12 ounces fresh pasta fettuccine, angel hair or linguine
- Fresh parsley chopped, for garnish
- Bring a large pot of salted water to a boil over medium-high heat.
- Preheat oven to 350 F.
- Heat a large cast iron skillet over high heat.
- Spread blackening seasoning out on a plate. Coat the chicken on both sides. Place chicken into the skillet and blacken on both sides. Remove skillet from stovetop and place in the oven for about 10 minutes or until the chicken reaches 165 F. Remove.
- Melt butter in a medium saucepan over medium heat. Add garlic, cream, white pepper. Bring to a simmer, stirring often.
- Add the Parmesan cheese and simmer for about 10 minutes or until the sauce has thickened.
- Add Mozzarella cheese and stir until smooth.
- Cook the noodles for 3 minutes or until done and drain.
- Cut chicken into strips and serve over pasta with sauce.
- Garnish with parsley.