Making blackened chicken alfredo homemade makes it ten times better!
It’s one of the most popular pastas of all time. Everyone loves a creamy fettuccine alfredo, but this sauce is putting on a spring show. A few star ingredients make this a lighter and brighter alfredo.
Lindsey Hargett shared her recipe for chicken alfredo. Since this sauce is made up of just a few ingredients, they all have to be stellar. Lindsey recommended using full fat cream, unsalted butter, and a good quality parmesan—that you grate yourself.
“Hand grating the parmesan is a must!” Lindsey said. “Pre-shredded cheeses have anti-caking agents in them to keep the cheese from sticking together, but this also keeps the cheese from melting slowly, so don’t skip the hand grating.”
Lemon helps to balance it all out. Because this sauce is made of salty ingredients, you want to balance those flavors with acidity of the lemon. It mellows out the overpowering salty flavor and brings balance to the dish.
“If you want an extra pop, throw some zest in there!” Lindsey added, “That’s where the essential oils are, so you get a punchier lemon flavor from the zest.”
Serve it up with chicken or salmon on top to round it out into a meal.
Blackened Chicken Alfredo
INGREDIENTS
Blackened Spice Rub
- 1 tablespoon paprika
- 2 teaspoons oregano
- 2 teaspoons thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons kosher Redmond Real Salt
- ½ teaspoon black pepper
Chicken
- 2 large chicken breasts, about 1 lb
- 3-4 tablespoons blackened spice rub
- 2 tablespoons extra virgin olive oil
Fettuccine Alfredo
- 16 ounces fettuccine pasta
- ½ cup (1 stick) unsalted butter
- 2 cups heavy cream
- 2 ½ cups freshly grated Parmesan cheese
- 2-3 cloves garlic, grated or minced fine
- 1 lemon, juiced and zested
METHOD
- Combine the spices for the rub. Rub thoroughly onto the chicken (save any extra seasoning for another time).
- Heat a saute pan over medium-high heat (do not use nonstick), then add the olive oil and coat the bottom of the pan.
- Place the chicken into the pan. If you don’t hear a sizzle right away, then it’s probably not hot enough to give you a good sear, so quickly remove the chicken and try again after another 30 seconds.
- Cook on each side for 5-6 minutes, until the outside is lightly browned but not cooked through. Transfer to a baking dish, then finish in the oven at 375℉. Remove from the oven when the internal temperature is 158℉ (it will continue cooking on the pan out of the oven!) or when the chicken is cooked all the way through. Let it sit for about 5 minutes out of the oven before slicing.
- While the chicken is in the oven, cook the pasta according to package directions and make the alfredo.
- In the same pan that you made the chicken in, melt the unsalted butter. Whisk in the heavy cream, then bring to a boil. Once it starts boiling, reduce the heat to low.
- Add in the parmesan, whisking constantly. Add in garlic, lemon juice and zest as desired. Once it’s all combined, toss your pasta in and coat with the sauce. Serve with chicken.
Find more from Lindsey on Instagram, @lkcooking, or on her website, lkcooking.com.
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