Blackened Chicken Alfredo
The ultimate comfort food, Blackened Chicken Alfredo combines creamy, rich sauce with perfectly seasoned chicken over gluten-free chickpea pasta. This easy weeknight dinner is sure to impress your family and friends!
Equipment
- Skillet
- Saucepan
- Grater
- Chef's Knife
- Mixing Bowl
Ingredients
- 8 ounces chickpea pasta we used Banza linguine
- 1.5 pounds chicken breast boneless, skinless fillets
- 2 tablespoons Cajun blackening seasoning
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 shallot minced
- 1 teaspoon dried mixed herbs
- Dash salt and pepper
- 1 cup milk
- 2 cups water
- 2 tablespoons cornstarch
- 1 cup parmesan cheese grated
- 1/4 cup parsley fresh, chopped
Instructions
- Start by cooking the chickpea pasta according to package instructions. Ensure the water is salted well, which will enhance the flavor of the pasta as it cooks. Aim for an al dente texture since it will continue to cook slightly when combined with the sauce.
- Meanwhile, coat the chicken breasts with the Cajun blackening seasoning. Make sure to cover them evenly for that perfect burst of flavor. Let them sit for a few minutes to absorb the seasoning; this step is crucial for achieving that delicious crust.
- Heat a large cast-iron skillet on medium-high. Once hot, melt 2 tablespoons of butter in the skillet. The butter will start to foam and bubble, indicating that it’s ready for the chicken.
- When the butter has melted, add the seasoned chicken to the skillet. Cook for about 5 minutes per side or until the chicken is cooked through and has a beautiful blackened crust. You’ll know it’s ready when the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for a few minutes. This resting period is essential as it allows the juices to redistribute, making for tender slices. After resting, slice the chicken into strips.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. This will capture all the flavors left in the pan from the chicken.
- Add the minced garlic, shallot, dried mixed herbs, and a dash of salt and pepper to the skillet. Sauté for about 1 minute until fragrant. Keep an eye on it to prevent burning; you just want to release those flavors.
- Pour in the milk and water, followed by the cornstarch. Stir well to combine everything and avoid lumps. Bring the heat down to low and let it simmer for about 5 minutes. This simmering will thicken the sauce, creating that luscious texture.
- Once the sauce has thickened, add the parmesan cheese and let it melt through the sauce. Stir continuously to ensure it’s well incorporated. You’ll notice how creamy and rich the sauce becomes.
- Finally, add in the cooked pasta and sliced chicken. Gently toss to combine everything, ensuring the pasta is well coated in the creamy sauce. Top with freshly chopped parsley for that pop of color and flavor.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to avoid overcooking.
- Freezing: This dish can be frozen for up to two months. Ensure it’s stored in a freezer-safe container; thaw in the fridge before reheating.
- Pairing: Serve with a side salad or steamed vegetables for a complete meal.
- Variations: Try adding your favorite vegetables like spinach or bell peppers for added nutrition and flavor.
- Serving: This dish is perfect for lunch or dinner and can easily impress guests at a dinner party.