Blackened Chicken Alfredo
This 30 minute Blackened Chicken Alfredo is the perfect blend of spiced chicken tossed in a simple yet flavourful creamy garlic alfredo sauce.
Servings: 8 servings
Ingredients
- 400 grams pasta of choice preferably short pasta
Chicken:
- 4 chicken breasts thinly sliced to yield 8 pieces
- 1 tsp olive oil extra virgin
- 1/4 cup butter
- salt
- black pepper
- garlic powder
- onion powder
- smoked paprika
- dried parsley
- dried oregano
- dried basil
Cream Sauce:
- 2¼ cup heavy cream 33%
- 1¼ cup parmigiana reggiano finely grated
- 3 garlic cloves minced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp nutmeg
Garnish:
- red pepper flakes optional
- fresh basil optional
Instructions
- Prepare the chicken: using paper towel, pat the chicken to dry. Lightly spray both sides of the chicken with cooking spray.Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.
- Fry the chicken: to a large frying pan set to medium/high heat add 1 tsp of olive oil. Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.Repeat this step and cook the remaining chicken breasts.
- Cook the pasta: fill a large pot of salted water and bring to a boil. Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.Keep aside until ready to use.Sammy's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.
- Make the sauce: to the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.Add the heavy cream and bring to a simmer for 3-4 minutes.Next, add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps. Next, allow the sauce to simmer for 2-3 minutes, or until it has thickened.Sammy's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.
- Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.
- Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.
- Garnish: finish with red pepper flakes and fresh basil if desired.
Video
Nutrition
Calories: 661kcal | Carbohydrates: 40g | Protein: 38g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 521mg | Potassium: 619mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1349IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg
