This is one of my favorite meals. I don’t make it often because pasta and my efforts to stay slim don’t always align, but for special occasions—or a monthly splurge—this dish is worth it. It’s elegant enough for a home date night and comforting any time you want a delicious, satisfying dinner.
The blackened seasoning blend I use dates back to high school when I tested the culinary program at the applied technology college. We used this exact mix in class, I wrote it down, and I’ve kept it ever since. I prefer this blend to others I’ve tried over the years—simple, balanced, and flavorful.
From start to finish this is a roughly 30-minute meal, which is another reason I love it. If you prefer a lighter version, try a lighter alfredo sauce. Give it a try and let me know how you like it.
Blackened Chicken Alfredo
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Ingredients
Chicken:
- 2 large chicken breasts, halved width-wise to make 4 breasts
- ¼ tsp ground ginger
- ¼ tsp ground sage
- ¼ tsp cayenne pepper
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- 1 Tbsp plus 1 tsp chili powder
- 1 Tbsp pure olive oil
Alfredo:
- 2 Tbsp butter
- 2 Tbsp pure olive oil
- 2-3 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- ½ cup shredded parmesan cheese
- ¼ tsp fresh cracked black pepper
- ¼ tsp dried parsley
- 1 ½ tsp salt
- ½ (13.25oz) box whole wheat linguine noodles
Instructions
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In a bowl combine ground ginger, ground sage, cayenne, ground black pepper, garlic powder, paprika, salt and the chili powder. Rub the seasoning evenly over all sides of each chicken breast.
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Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Place the seasoned breasts in the pan and cook about 7 minutes on the first side.
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Bring a pot of water to a boil and cook the linguine according to package directions.
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While the pasta cooks, make the alfredo: melt butter with 2 tablespoons olive oil in a saucepan. Add minced garlic and simmer for one minute. Stir in the flour and whisk until smooth. Slowly whisk in the heavy cream and milk until well combined. Add the shredded parmesan, cracked black pepper, dried parsley and salt. Reduce heat to low and simmer, whisking occasionally for 6–7 minutes until the sauce thickens. Taste and adjust seasoning—if you add extra cheese, reduce added salt because cheese can be salty.
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Flip the chicken with a spatula, cover the pan, and cook another 7 minutes. The seasoning should create a dark, blackened crust without burning. Keeping the lid on helps keep the chicken moist while maintaining a hot pan for the sear. Make sure the chicken is cooked through, then remove from heat and let rest 5 minutes before slicing to retain the juices.
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Drain the cooked linguine and toss it with the prepared alfredo sauce. Slice the rested chicken and serve it over a bed of the sauced pasta. Sprinkle additional parmesan on top if desired.
Notes
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