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best blackened chicken alfredo
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best blackened chicken alfredo

This Blackened Chicken Alfredo is a showstopper—tender, juicy chicken breast coated in bold Cajun seasoning and pan-seared to perfection, served over a bed of creamy, rich Alfredo pasta. It’s a flavorful, comforting dish that brings the perfect balance of spice and creaminess. Whether you're looking for a restaurant-style meal at home or just want to elevate your weeknight dinner, this dish checks all the boxes. It’s indulgent, satisfying, and surprisingly easy to pull off in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: chicken
Calories: 650
Ingredients Method Notes

Ingredients
  

  • For the Blackened Chicken:
  • 2 large chicken breasts pounded to even thickness
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper adjust to taste
  • Salt and black pepper to taste
  • For the Alfredo Sauce and Pasta:
  • 12 oz fettuccine or pasta of choice
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper in a small bowl. Rub the mixture evenly over both sides of the chicken breasts.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes per side or until blackened and fully cooked through. Remove from the skillet and let rest for 5 minutes before slicing.
  3. While the chicken cooks, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and set aside.
  4. In the same skillet used for the chicken, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook, stirring, until the sauce thickens—about 3–4 minutes. Season with salt and pepper.
  5. Add the cooked pasta to the skillet with the Alfredo sauce. Toss until well coated. Add sliced blackened chicken on top.
  6. Plate the pasta with the blackened chicken arranged on top. Garnish with chopped fresh parsley and extra Parmesan if desired.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce.
Freezing: Not recommended as the cream-based sauce may separate.