Grilled Blackened Chicken Alfredo


It was a cheesy night at our house. After all the turkey and dressing, Steve was craving chicken with pasta. I couldn’t agree more. I decided to make a Grilled Blackened Chicken Alfredo. I love how the spiciness of the chicken is mellowed out by the cheesiness of the sauce.

Oh, wait! My Semi-Homemade Cheddar And Chive Drop Biscuits. We must be crazy! I’ve always said, “everything in moderation.” Honestly, we do watch our portions, it’s just we both love food, and with me having a food blog, it’s important that everything’s in moderation. Click on the link at the bottom of this post to get my biscuit recipe.

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Olive Oil

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Colander-Style Spoon


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Flat Leaf Italian Parsley


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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: indoor grill-pan, 1 (6-quart) saucepot, 1 (10-cup) food processor, 1 deep-sided frying pan (rondeau), Microplane, chef’s knife

Ingredients For Blackened Seasoning:
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon of dried thyme
1 teaspoon of dried oregano
1 1/2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Directions For Blackened Seasoning:
In a small mixing bowl, add all the spices along with the Kosher salt and fresh ground pepper, stir to combine. Store in an air-tight container in a cool dry place.

Ingredients For Blackened Chicken:
8 chicken cutlets, 1/4-inch thick
4 tablespoons of olive oil
1 tablespoon of Kosher salt
2 tablespoons of blackened seasoning

Ingredients For Alfredo Sauce:
1 quart of heavy whipping cream
1/2 stick (4 tablespoons) of butter, unsalted
1 teaspoon of nutmeg, freshly grated
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 cup of Parmigiano-Reggiano cheese, freshly grated
1/4 cup of fresh Italian flat-leaf parsley, finely chopped plus extra for garnish

Sprinkle the blackened seasoning on both sides of the chicken cutlets.

Preheat an indoor grill pan over medium-high. Arrange six cutlets on the grill. Grill for 3 to 4 minutes per side. You want to make sure they are cooked all the way through. Some of the cutlets may be slightly thicker so those may need a little longer on the grill. Move to a meat-safe cutting board, slice the chicken on the bias and transfer to an oven-safe platter. Repeat the process for the remaining cutlets.

Note: Cover the platter with foil, place the sliced chicken into a 225-degrees F. oven to keep warm.

In a large deep-sided pan (rondeau) over medium heat melt 4 tablespoons of butter. Add the heavy cream. freshly grated nutmeg, and garlic powder. Reduce the heat to low, add the Kosher salt and freshly ground black pepper, stirring occasionally, until sauce comes to a simmer and begins to thicken, 3 to 5 minutes. Turn the heat off before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

While making the Alfredo sauce, have a large saucepot of salted boiling water ready on the back burner. Now all you need to do is cook the pasta according to package instructions, 8 to 12 minutes, or until al dente. Do Not discard any of the pasta water.

Finish the dish by adding the beautiful grilled blackened chicken, freshly chopped Italian flat-leaf parsley, toss to combine. Top with a sprinkling of the Parmigiano-Reggiano cheese. Serve family-style right out of the pan! There you have it, my Grilled Blackened Chicken Alfredo.

Note:  If the sauce needs thinning out ladle small amounts of the starchy pasta cooking water and toss. Add the pasta water only after you’ve combined the pasta and sauce.