Blackened Chicken Alfredo Pasta
Blackened Chicken Alfredo Pasta is a simple, comforting 30-minute dinner that feels a little special. Chicken thighs get coated in a bold homemade spice rub, seared in a cast iron skillet, finished in the oven, and served over creamy garlic linguine pasta with Parmesan cheese. The rich and rustic pasta pairs beautifully with this fresh and bright Arugula Salad with Lemon Vinaigrette.
Servings: 4
Calories: 951kcal
Ingredients
For the Chicken
- 1 teaspoon kosher salt
- 10 grinds fresh black pepper
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 to 1.5 pounds chicken thighs or breasts (boneless, skinless)
- 1 Tablespoon olive oil
For the Pasta
- ¾ pound linguine pasta
- 3 Tablespoons butter
- 5 cloves garlic minced
- ¼ teaspoon kosher salt (more to taste)
- 1 cup cream (more if needed)
- 1 cup starchy pasta cooking water (reserved from boiling the pasta)
- ½ cup Parmesan cheese shredded, plus more for serving
Instructions
- Preheat the oven to 400℉ and set a large pot of water to boil for the pasta.
For the Chicken
- In a small bowl, mix together the blackening seasoning. Sprinkle evenly to coat both sides of the chicken.
- Preheat a cast iron skillet (or oven safe skillet) over medium to medium high heat. When it's hot, add the olive oil and sear the chicken on one side (skin side down), about 4 minutes.
- Use tongs to flip the chicken and sear the other side, another 4 minutes. Transfer the skillet to the oven and bake for about 10 to 15 minutes. Use a meat thermometer to check that the internal temperature of the chicken reaches 165℉ in multiple places. Let the chicken rest in the skillet on the stovetop until ready to slice.
For the Pasta
- Meanwhile, add a pinch of salt to the boiling water, and cook the pasta al dente, about 10 minutes. BEFORE DRAINING - use a measuring cup, a ladle, or a coffee mug to pull out and reserve about 2 cups of the starchy water from cooking the pasta.
- While the pasta cooks, set a very large skillet (large enough hold the finished dish) over medium low heat. Melt the butter and saute the garlic a couple minutes until fragrant. Add the salt and add in the heavy cream. Allow the sauce to heat, thicken and reduce, adding in about ½ to 1 cup of the starchy pasta water when you have it.
- When the sauce has thickened a bit, taste and add another pinch of salt as needed. Add the Parmesan cheese and toss well with the drained pasta. It will continue to thicken as it cooks and as it is absorbed by the pasta.
- Slice the chicken and serve over the top with more Parmesan cheese. This dish pairs well with my Arugula Salad with Lemon Vinaigrette.
Notes
- Adjusting the Sauce - A cream sauce is constantly in motion, and it will change and can be adjusted, as long as it sits on the burner. The cream should never be boiled and always just over low heat, but it will continue to thicken the longer it cooks and reduces. Adding the pasta will also thicken the sauce as the pasta absorbs the liquid. Keep whisking, or tossing the pasta to thicken. If your sauce becomes too thick or dry, add more cream or starchy pasta cooking water.
- Adjusting Amounts and Portions - This pasta dish is rather flexible in its amounts. It serves 4, but if you want to stretch that, you can use a full pound of pasta, a bit of extra cream (like 1 and a ¼ or ½ cups) and the full 1.5 pounds of chicken. If you are serving a smaller crowd, just stick with ¾ pound of pasta and closer to 1 pound of chicken.
Nutrition
Calories: 951kcal | Carbohydrates: 73g | Protein: 37g | Fat: 57g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 209mg | Sodium: 1118mg | Potassium: 601mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1986IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 3mg