Blackened Chicken Alfredo
Blackened Chicken Alfredo is a wonderful homemade dinner recipe your family is sure to enjoy. From the seasoned chicken to the homemade alfredo sauce, this recipe is full of flavor and love.
Servings: 6 servings
Calories: 679kcal
Cost: Recipe $8.11 / Serving $1.35
Equipment
Ingredients
Pasta
- water, for boiling
- salt, to taste
- 1 pound dry pasta noodles ($0.98)
Blackened Chicken
- 2 pounds boneless, skinless chicken breasts ($3.40)
- 1 tablespoon olive oil ($0.14)
- 1 teaspoon paprika ($0.08)
- 1 teaspoon garlic powder ($0.08)
- 1 teaspoon oregano or Italian seasoning ($0.08)
- ½ teaspoon salt ($0.01)
- ¼ teaspoon ground black pepper ($0.02)
- 1 teaspoon Cajun seasoning or cayenne pepper, optional
Alfredo Sauce
- 3 tablespoons unsalted butter ($0.37)
- ½ teaspoons garlic, minced ($0.03)
- 1 teaspoon Italian seasoning ($0.08)
- 1 teaspoon garlic powder ($0.08)
- ¼ teaspoon ground black pepper ($0.02)
- salt, to taste
- 2 tablespoons all-purpose flour ($0.01)
- 2 cups whole milk ($0.40)
- 4 ounces cream cheese, softened and cubed ($0.93)
- 1 cup Parmesan cheese, shredded ($1.48)
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain and rinse pasta under cold water. Set aside.
- Season chicken. In a small bowl, mix paprika, garlic powder, oregano, salt, pepper, and Cajun seasoning if using. Rub seasoning evenly over chicken breasts.
- Cook chicken. Heat olive oil in a large skillet over medium-high heat until very hot. Add chicken and cook 3 to 4 minutes per side until dark and well-seared. Reduce heat, cover, and cook until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Start sauce. Melt butter in a medium saucepan over medium heat. Add garlic, Italian seasoning, garlic powder, pepper, and salt. Stir about 30 seconds until fragrant.
- Thicken. Stir in flour until smooth. Slowly whisk in milk until fully combined and smooth.
- Finish sauce. Add cream cheese and stir until melted and thickened. Stir in Parmesan cheese until smooth, then remove from heat. Thin with reserved pasta water as needed.
- Assemble. Slice chicken into thin strips. Plate pasta, spoon Alfredo sauce over top, and finish with sliced chicken. Serve warm.
Notes
- Substitutions. Whole milk, half-and-half, or heavy cream all work. Softened cream cheese blends more smoothly.
- Cooking Tips. If chicken browns too quickly, briefly remove the pan from heat. Season Alfredo sauce to taste before serving.
- Reheating. Reheat single servings in the microwave for 1 to 2 minutes. For larger portions, reheat gently on the stove with added milk or water.
- Storage. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Alfredo sauce alone keeps up to 1 week.
Nutrition
Serving: 1serving | Calories: 679kcal | Carbohydrates: 67g | Protein: 54g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 913mg | Potassium: 976mg | Fiber: 3g | Sugar: 7g | Vitamin A: 918IU | Vitamin C: 2mg | Calcium: 412mg | Iron: 3mg
