Blackened Chicken Alfredo is the ultimate fusion of bold Cajun flavors and rich Italian creaminess. Juicy, spice-crusted chicken is seared to perfection and served over a bed of silky Alfredo pasta. This satisfying dish combines the warmth of blackened seasoning with the comforting richness of a homemade Alfredo sauce, making it a favorite for cozy dinners or special occasions.
What Makes This Dish Special?
This dish stands out by combining two classics: spicy blackened chicken and creamy Alfredo pasta. The blackened seasoning creates a flavorful crust that locks in the chicken’s juices, while the Alfredo sauce adds a decadent, buttery finish. It’s easy enough for a weeknight but impressive enough for guests. Plus, it’s a one-skillet masterpiece if you plan it right.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Blackened Chicken:
- 2 large chicken breasts, halved horizontally (to make 4 cutlets)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil
For the Alfredo Sauce and Pasta:
- 12 oz fettuccine pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. Season the Chicken
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Rub the seasoning mix evenly over both sides of the chicken cutlets.
3. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and a nice blackened crust forms. Remove from the pan and let rest.
4. Make the Alfredo Sauce
In the same skillet, reduce the heat to medium. Add the butter and minced garlic, sautéing for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and black pepper, stirring until the sauce is smooth and slightly thickened. Adjust seasoning with salt if needed.
5. Combine Pasta and Sauce
Add the cooked fettuccine into the Alfredo sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
6. Slice the Chicken and Serve
Slice the blackened chicken into strips. Serve the creamy Alfredo pasta in bowls topped with the sliced chicken. Garnish with chopped parsley.
Variations
- Shrimp Alfredo: Swap the chicken for blackened shrimp for a seafood twist.
- Spicy Kick: Increase the cayenne pepper or add a dash of hot sauce to the Alfredo sauce.
- Vegetarian Option: Use blackened portobello mushrooms instead of chicken.
- Cheese Upgrade: Add a blend of Parmesan and Pecorino Romano for a sharper cheese flavor.
Equipment You’ll Need
- Large skillet
- Large pot for pasta
- Tongs
- Cutting board and knife
- Mixing bowls
Nutritional Information (Approx. Per Serving)
- Calories: 700
- Protein: 40g
- Carbohydrates: 45g
- Fat: 38g
- Fiber: 2g
- Sugar: 3g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat over low heat on the stovetop with a splash of cream or milk to refresh the sauce.
- Freezing: Not recommended as Alfredo sauce can separate when frozen and reheated.
My Cooking Experience
Blackened Chicken Alfredo has quickly become one of my go-to dishes when I want something comforting but a little spicy. The smell of the spices hitting the hot pan is incredible, and the contrast between the smoky chicken and the creamy pasta is pure magic. It’s a restaurant-quality meal you can easily pull off at home, and it always earns rave reviews from anyone lucky enough to grab a plate.
Conclusion
Blackened Chicken Alfredo is the perfect dish for when you want bold, comforting, and luxurious all in one. It’s a great way to spice up your typical pasta night and impress your family or guests without too much effort. Once you taste that blackened seasoning against the creamy sauce, you’ll be hooked.
blackened chicken alfredo
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt. Rub the seasoning mix evenly over both sides of the chicken cutlets.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and a nice blackened crust forms. Remove from the pan and let rest.
- In the same skillet, reduce the heat to medium. Add the butter and minced garlic, sautéing for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and black pepper, stirring until the sauce is smooth and slightly thickened. Adjust seasoning with salt if needed.
- Add the cooked fettuccine into the Alfredo sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Slice the blackened chicken into strips. Serve the creamy Alfredo pasta in bowls topped with the sliced chicken. Garnish with chopped parsley.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat over low heat on the stovetop with a splash of cream or milk to refresh the sauce.
- Freezing: Not recommended as Alfredo sauce can separate when frozen and reheated.
