Blackened Chicken Alfredo
Blackened chicken alfredo combines the creamy sensibilities of classic chicken alfredo with bold, zesty Cajun seasoning!
Servings: 6
Calories: 823kcal
Ingredients
Blackened Chicken
- 12 oz chicken breast
- 2 teaspoon Cajun seasoning
- 1 teaspoon smoked sweet paprika
- ⅓ teaspoon thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
Alfredo Sauce
- 12 oz gluten-free pasta of your choice
- ¼ cup pasta water reserved
- 4 tablespoon butter
- 2 cups heavy cream
- ½ cup chicken broth
- 2 tablespoon minced onion
- ½ teaspoon Cajun seasoning
- ½ teaspoon oregano
- ½ teaspoon basil
- ¾ teaspoon salt
- 1 teaspoon garlic pepper
- 1 tablespoon 1:1 gluten free flour
- 6 oz mozzarella cheese shredded
- 4 oz parmesan cheese
Instructions
Blackened Chicken
- Boil the pasta according to the package directions for al dente. Then drain it and set it aside, reserving ¼ cup of the pasta water.
- Combine the Cajun seasoning, smoked sweet paprika, thyme, salt, and black pepper in a small bowl.
- Coat both sides of the chicken evenly with the spice mixture.
- Preheat the olive oil in a large skillet over medium heat. Then, sear the chicken for 4 to 5 minutes per side.
- Flip the seared chicken once more, lower the heat to medium-low, cover the skillet with a lid, and continue cooking the chicken for 5 to 10 minutes until the internal temperature registers 165 degrees. Then, transfer it to a cutting board.
Alfredo Sauce
- Melt the butter in the same pan, then add the minced onion, Cajun seasoning, oregano, basil, salt, and garlic pepper.
- Simmer the onions and seasonings for about a minute until fragrant. Then, add the flour and stir well, scraping the bottom of the pan.
- Add the heavy cream and chicken broth and whisk well. Then, cook, whisking continuously, until a thick, creamy sauce forms.
- Add the mozzarella and parmesan cheese to the sauce and mix until completely melted. Continue cooking until the sauce reaches your desired consistency.
- Add the pasta and toss well to coat it evenly. If necessary, thin the sauce with 1 tablespoon of pasta water at a time.
- Slice the chicken breasts and add them on top of the pasta or mix them into the pasta. Enjoy!
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freezing is not recommended for creamy sauces like this.
- To reheat the pasta, cook it on medium-low in a saucepan until heated through or microwave it at 30-second intervals until heated through.
- When rinsing chicken, hold it as close to the bottom of the sink as possible and use a gentle stream of water to avoid splashing as much as possible.
- Wash the sink and counters immediately after rinsing the chicken.
- You can rinse the pasta in cold water after cooking it to ensure it isn't overdone when added to the sauce.
Nutrition
Calories: 823kcal | Carbohydrates: 48g | Protein: 35g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 1384mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2340IU | Vitamin C: 2mg | Calcium: 446mg | Iron: 2mg
