Blackened Chicken Alfredo Cheesesteak
A perfect blend of smoky, spicy blackened chicken with creamy alfredo sauce, stuffed into a toasted hoagie roll with melted cheese. This dish is a bold, comforting twist on a classic.
Servings: 4 cheesesteaks
Calories: 750kcal
Equipment
- Skillet
- Oven
Ingredients
Blackened Chicken
- 2 boneless chicken breasts about 1 lb
- 2 tbsp olive oil
Blackening Spice Mix
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper adjust for spice preference
- 1 tsp onion powder
- 0.5 tsp dried thyme
Alfredo Sauce
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese fresh is best
- salt and pepper to taste
- 1 pinch nutmeg adds depth
Cheesesteak Assembly
- 4 hoagie rolls split
- 1 cup shredded mozzarella or provolone
- 1 bell pepper sliced (optional)
- 1 small onion sliced (optional)
Instructions
- Pound the chicken breasts to an even thickness (about ½ inch). Coat with blackening spice mix.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until blackened and cooked through (internal temp 165°F). Let rest and slice thin.
- Prepare the Alfredo sauce: Melt butter over low heat, whisk in heavy cream, and gradually stir in Parmesan until smooth. Season with salt, pepper, and a pinch of nutmeg.
- Optional: In the same skillet, sauté bell peppers and onions for about 5 minutes until soft.
- Toast the hoagie rolls lightly. Layer sliced blackened chicken, sautéed veggies (if using), a drizzle of Alfredo sauce, and shredded cheese.
- Broil for 2-3 minutes until the cheese is melted and bubbly. Serve hot.
Notes
Adjust spice levels by modifying the cayenne pepper amount. For a lighter version, substitute half the heavy cream with milk.