If Blackened Chicken Alfredo is one step too far into the fusion food world, play it safe with classically flavoured sun-dried tomato pasta with chicken. This favourite brings together succulent chicken breast, slurpy spaghetti, ripe tomatoes and a flutter of chilli flakes.
Chicken Alfredo
Do you Alfredo? I do! And do! You could say that I’m a bit of an Alfredo fanatic with no less than 5 recipes on the blog. But what’s not to love? The ultimate in unctuous white pasta sauce, homemade alfredo sauce takes less than 10 minutes to make and consists of only 3 common ingredients. But if you like some lean protein with your pasta, or cook for someone who does, the not-so-humble Alfredo can be given a fortifying boost with chicken. As well as this blackened chicken recipe, you could try Chicken Broccoli Alfredo for one pan winning, or Prosciutto-wrapped Chicken Alfredo, for something fancier. All three chicken Alfredo recipes marry the trademark cream sauce and nutritious chicken, delivering a budget-friendly, well-balanced meal, rapido!
Blackened chicken seasoning
Let’s just get one thing clear: blackened does not mean burnt. The term blackened actually refers to the dark brown, nearly black colour the spice mix turns when cooked in a skillet or frying pan. So, what is blackened chicken? Blackened chicken is chicken that has been rubbed, or coated, with a particular mix of seasonings and then fried or grilled. While you can buy a ready-made seasoning mix, sometimes labelled Cajun Seasoning, I’ll bet you have all the ingredients in your stores already. I combine paprika, for smokiness, cayenne for a kick, cumin for warmth, and (dried) thyme for bittersweetness. Onion and garlic are essential flavours too, the powder form contributes to the rub mix, so don’t try and substitute for the fresh stuff as you’ll end up with a paste! All that said, if you do happen to have a charring situation on your hands, by all means, just say it’s blackened. We all need a convenient excuse from time to time. wink
Serving suggestions
Blackened chicken Alfredo is a powerhouse of flavours; intense spices, rich cream, tangy parmesan, so it’s best balanced with simple and fresh tasting sides. I’d serve a leafy green salad for something cool, or lemon butter green beans or roasted tenderstem broccoli with lemon garlic vinaigrette for something warm. In my house it is considered virtually a crime to serve pasta without garlic bread, so I usually have a part-baked baguette at the ready for my under-10-minute air fryer garlic bread.
Storage and leftovers
Pasta dishes are at their very best cooked then served steaming! Hot, al dente, perfect. I rarely save leftover pasta as it can go a little mushy when refrigerated. But if you can’t bear the waste, cover and keep in the fridge for up to 3 days. And in case you were contemplating it, blackened chicken pasta is definitely not one for the freezer.
Other pasta recipes to try
Easy Carbonara Sauce (No Cream) Tomato and Mascarpone Pasta Sauce Creamy Tagliatelle with Bacon, Mushrooms and Truffle Oil Layered Italian Baked Mac and Cheese
