Spicy Garlicky Blackened Chicken Alfredo
I love experimenting with dairy-free pasta sauces, and i've found that coconut milk is a great way to create a very similar texture to parmesan and cream. Trust me you won't miss the dairy in this recipe. I added my homemade hot sauce and a ton of chili flakes to this dish to make it extra spicy, but this dish can be made more mild as well if that's what you prefer. I kept it simple with sliced red onions, grilled chicken breast, and lots of cilantro to garnish!
INGREDIENTS
Serves 2
Blackened Chicken & Marinade
1 Chicken Breast
1 Tbsp Olive Oil
1 Lemon Juiced
1 Tsp Chili Flakes
1 Tsp Hot Sauce
1/2 Tsp Black Pepper
1 Tsp Everything But the Bagel Seasoning
1/2 Tsp Salt
Pasta
1/2 Box Linguini Pasta
2 Tsp Olive Oil
6 Minced Cloves of Garlic
1/2 Sliced Red Onion
1 Tsp Red Chili Flakes
2 Tbsp Hot Sauce
1 Can Full Fat Coconut Milk - 13.5 Fl Oz
Salt & Pepper to Taste
Cilantro to Garnish
INstructions
Mix all of the marinade ingredients together in a plastic bag. Place the chicken in the plastic back, seal it, and shake it around until nicely coated. Set aside for 1-2 hours in the fridge.
Preheat the oven to 450 F. Bake the chicken for 15-20 minutes until the center when cut is no longer pink.
In the mean time, boil your pasta till al-dente.
Heat olive oil on medium heat. Add in red onions and garlic. Saute for 5-6 minutes until onions soften.
Add the chili flakes, hot sauce, and coconut milk. Bring to a boil. Add salt and pepper to taste.
Lower the heat, and let it simmer for 4-5 minutes until coconut milk start to thicken.
Add in the drained pasta and add a handful of chopped cilantro. Mix the pasta into the sauce over the heat for 3-4 minutes. This will help the sauce thicken up.
Take the pasta off the heat. Take the chicken out of the oven, and let it rest for 10 minutes.
Slice the chicken into 1/2 inch strips. Top the pasta with the slices of chicken.
Garnish with black pepper, chili flakes, and chopped cilantro. Enjoy!