One-Pan Blackened Chicken Alfredo

This One-Pan Blackened Chicken Alfredo is bold, creamy, and comes together in under 30 minutes. The perfectly seared blackened chicken adds just the right amount of heat, while the garlicky Parmesan sauce coats every bite in rich, velvety goodness. Made entirely in one pan, it’s easy, satisfying, and the perfect cozy dinner for two—with minimal cleanup!

Chicken & Seasoning:

• 1 large chicken breast (or 2 small)

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional, for extra heat)

• ½ tsp dried oregano (optional)

• ½ tsp dried thyme (optional)

• Salt and black pepper, to taste

Sauce & Pasta:

• 1 tbsp butter

• 1 medium shallot, finely diced

• 1 tsp smoked paprika

• ½ tsp onion powder

• ½ tsp dried oregano

• ½ tsp dried thyme

• ¼ tsp cayenne pepper (optional, for extra heat)

• Salt and black pepper, to taste

• 3-6 cloves garlic, minced (to taste)

• ½ cup dry white wine (Sauv Blanc, Pinot Grigio)

• 2.5 cups chicken broth

• 8 oz bowtie pasta (farfalle)

• ¼ - ½ cup heavy cream (based on desired creaminess)

• 1 cup freshly grated Parmesan (plus more for topping)

• Juice of ½ lemon

• Chopped parsley, for garnish

Instructions:

1. Pat the chicken dry and season with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne (oregano and thyme optional).

2. Heat a large deep skillet over medium-high heat.

3. Add olive oil, then sear the chicken for 4-5 minutes per side until deeply golden and crispy. Cover with a lid after flipping, reduce heat to medium-low, and cook through. Remove from the pan, tent with foil, and set aside.

4. In the same skillet, melt butter over medium-low heat.

5. Add shallot and sauté with salt, pepper, smoked paprika, onion powder, thyme, oregano, and cayenne. Stir and cook for 2-3 minutes until soft.

6. Add minced garlic and sauté for 30 seconds until fragrant.

7. Deglaze with white wine, scraping up any brown bits from the pan. Simmer for 1-2 minutes until reduced.

8. Pour in chicken broth and season with salt and pepper. Bring to a gentle boil.

9. Stir in bowtie pasta, making sure it's submerged in the liquid. Cover and simmer over medium heat, stirring occasionally, until pasta is tender and sauce thickens (10-15 minutes). Remove the lid halfway through to allow excess liquid to reduce.

10. Once the pasta is almost done, pour in the cream and stir. Simmer for another 2-3 minutes to thicken. Taste and adjust seasoning if needed.

11. Dice the blackened chicken and return it to the pan along with any juices. Stir and allow to warm through.

12. Finish with Parmesan cheese and lemon juice, mixing until smooth and creamy.

13. Garnish with extra Parmesan and fresh parsley. Enjoy!

Serves: 2-3

Prep Time: 10 minutes

Cook Time: 20 minutes