Skillet Blackened Chicken Alfredo

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.

Course Main

Cuisine American

Keyword chicken, pasta, skillet

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 929kcal

Author Mike

Ingredients

4 chicken breasts boneless, skinless, butterflied
¾ cup blackened seasoning
5 tablespoons unsalted butter
2 cloves garlic minced
2 cups heavy cream
¼ teaspoon ground white pepper
½ cup Parmesan cheese grated
¾ cup Mozzarella cheese shredded
12 ounces pasta fresh (not dried), fettuccine, angel hair or linguine
parsley chopped, for garnish

Instructions

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.

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