Blackened Chicken Alfredo – For years I couldn’t understand why anyone would want to eat burnt food. Really. And then one day middle son, Zac, set me straight. It’s a mixture of seasonings that when seared onto the meat, caramelizes in such a way that it looks like it’s burned. But I’m here to tell you, it’s the best way ever to eat chicken or Buttery Blackened Shrimp! My first try at making this Blackened Chicken Alfredo was a mind-blowing, life-altering success. Trust me on this. 👌
Depending on how many pieces of meat you’re browning, you can cut my recipe in half or double it. I’m usually cooking up a lot more food than needed ’cause we LOVE leftovers. Now that the three boys are either out on their own or always on the run, Jimmie and I eat a lot of salads with a little entree. We try to add some fresh roasted veggies, but don’t want to get burned out so we’ll switch things up with a rice or complex carb every now and then. I’m trying to avoid carbohydrates as much as possible, but once or twice a week keeps the cravings at bay.
I picked up Coburn Farms brand cheese and cream from Save A Lot and found we love it best. All of their real milk dairy products are delicious. Their 1% cottage cheese is Jimmie’s favorite now, closely followed by Aldi’s 4%, then Walmart’s Great Value 4%.
Alfredo Sauce Recipe
- 1/2 stick of butter
- 1 pint of heavy whipping cream
- 8 oz. fresh shredded Parmesan cheese or grated container.
Melt the butter in a sauce pan.
Add the cream and let simmer for 5-6 minutes.
Remove from heat.
Whisk in the parmesan cheese until smooth and melted.
Salt and pepper to taste.
Serve over any type of cooked pasta or just meat if eating low carb.
There are many recipe sites with blackened seasoning recipes. Experiment with the herbs and spices you like best. I’m not a fan of big pieces of stemmy herbs so I try to make sure I’ve finely ground all in my coffee grinder.
Blackened Seasoning Recipe
- 2 tbsp smoky paprika
- 3 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne, optional
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
Fillet boneless skinless chicken breasts to make 2 pieces of thinner meat. Best to do this with partially frozen chicken. Lay the meat flat on a cutting board. Place your palm flat on top of the meat and carefully slide a sharp knife through the center of the breast.
Liberally coat both sides of meat and sear in a couple of tablespoons of hot oil in a non-stick frying pan over medium-high heat. Let sizzle on first side for 3 or 4 minutes. Turn meat, cover, and leave undisturbed for another 3-4 minutes or until juices run clear and meat is cooked through.
Serve with your favorite sauce and pasta.
Please give these simple recipes a try! You won’t believe how incredibly easy they are to make and taste like you’re at a fancy Michelin-starred restaurant!
Happy eating! 😊