If you’re craving the ultimate comfort food with a bold, flavorful twist, Blackened Chicken Alfredo is about to become your new obsession. This creamy, dreamy pasta dish brings together tender fettuccine, rich Alfredo sauce, and perfectly spiced blackened chicken for a weeknight dinner that tastes like pure indulgence—but is surprisingly easy to make at home. The vibrant Cajun-inspired seasonings play beautifully with the silky Parmesan sauce, creating a combination that’s both familiar and exciting. Whether you’re a pasta enthusiast or just looking to spice up your dinner routine, Blackened Chicken Alfredo absolutely delivers.

Blackened Chicken Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blackened Chicken Alfredo is that it uses simple, everyday ingredients—yet every element plays a crucial role, from the paprika in the seasoning to the fresh Parmesan that brings the sauce to life. Here’s what you’ll need, plus a little extra guidance to ensure each part shines.

Chicken Breasts: Boneless, skinless pieces are perfect for quick cooking and soak up all that blackening spice.
Olive Oil: Helps create a golden, crispy crust on the chicken, locking in juiciness.
Blackened Seasoning: A bold blend of paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper—make your own or use a store-bought mix for convenience.
Fettuccine Pasta: The flat, wide noodles hold onto the creamy sauce beautifully; feel free to swap in gluten-free pasta if needed.
Unsalted Butter: Adds richness and depth to your Alfredo sauce; unsalted lets you control the seasoning.
Garlic: Freshly minced garlic infuses the sauce with aromatic, savory notes.
Heavy Cream: The key to a luxuriously thick and silky Alfredo sauce—no shortcuts here!
Parmesan Cheese: Freshly grated Parmesan melts into the sauce for maximum flavor and creaminess.
Salt and Pepper: Essential for balancing and enhancing all the other flavors.
Chopped Parsley: A sprinkle of fresh parsley adds color and a pop of herbal brightness at the finish.

How to Make Blackened Chicken Alfredo

Step 1: Cook the Fettuccine

Start by bringing a large pot of salted water to a boil and cook the fettuccine according to the package directions. You want the noodles to be al dente so they hold up in the creamy sauce. Once they’re done, drain them well and set aside—you’ll be tossing them in the Alfredo sauce soon enough!

Step 2: Season and Blacken the Chicken

While the pasta cooks, pat your chicken breasts dry with a paper towel; this step ensures the seasoning sticks and the chicken sears beautifully. Generously coat both sides of each breast with the blackened seasoning, pressing it in so every bite is flavorful. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Let it cook undisturbed for 5–6 minutes per side, until the outside is dark and spicy and the inside reaches 165°F. Once cooked, transfer the chicken to a plate and let it rest for a few minutes—this keeps the juices locked in. Slice the chicken thinly against the grain for maximum tenderness.

Step 3: Make the Alfredo Sauce

In the same skillet (don’t wipe it clean; those browned bits add flavor!), reduce the heat to medium and melt the butter. Add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer, stirring to scrape up any flavorful bits from the pan. Gradually add the Parmesan cheese, stirring constantly until the sauce becomes luxuriously smooth and thick. Taste and season with salt and pepper as needed.

Step 4: Toss Pasta in Sauce

Add the cooked fettuccine to the skillet, tossing well to ensure each strand is coated in that creamy Alfredo goodness. Use tongs for easy mixing, and if the sauce seems a bit thick, splash in a little reserved pasta water to loosen it up.

Step 5: Assemble and Serve

Arrange the saucy pasta on plates or in a large serving bowl, then top with slices of your perfectly blackened chicken. Sprinkle generously with chopped parsley for a fresh finish. Blackened Chicken Alfredo is best enjoyed right away, while everything is piping hot and irresistibly creamy.

How to Serve Blackened Chicken Alfredo

Garnishes

A final flourish of fresh parsley adds color and brightness, but you can also shower on extra Parmesan or a twist of cracked black pepper for even more flavor. For heat seekers, a pinch of red pepper flakes over the top gives the dish a fiery edge.

Side Dishes

Pair your Blackened Chicken Alfredo with a crisp green salad or steamed broccoli to balance the richness. Garlic bread is a classic side, perfect for soaking up any leftover sauce—you really don’t want to leave a drop behind!

Creative Ways to Present

For a fun twist, serve the Alfredo family-style in a big rustic bowl, or plate it as individual nests of fettuccine with sliced chicken fanned on top. You can also layer the pasta and chicken in a deep serving platter for an elegant dinner party vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making Blackened Chicken Alfredo a fantastic next-day lunch or dinner.

Freezing

Creamy sauces can be a little tricky to freeze, but you can portion out the pasta and chicken into freezer-safe containers. Thaw overnight in the fridge before reheating. For best texture, freeze the chicken and pasta separately if possible.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. You can also microwave individual portions, stirring halfway through to ensure even heating. Be careful not to overcook, as the sauce may separate if overheated.

FAQs

Can I use a different type Main Course

Absolutely! While fettuccine is traditional, penne, linguine, or even spaghetti work beautifully. Just choose a pasta shape that holds onto the creamy sauce.

How spicy is blackened seasoning?

Blackened seasoning has a flavorful kick, but you can easily adjust the heat by adding more or less cayenne pepper to suit your taste buds. Start mild and add more spice as you like!

Is it okay to use pre-grated Parmesan cheese?

Freshly grated Parmesan melts more smoothly and gives the sauce a richer flavor, but if you’re in a pinch, pre-grated works too. Just avoid the shelf-stable shaker kind, as it won’t melt properly.

Can I make Blackened Chicken Alfredo dairy-free?

Yes! Swap the butter and cream for plant-based versions, and use a vegan Parmesan substitute. You’ll still get a luscious sauce with all the bold flavor of the original.

What’s the best way to blacken the chicken?

Use a heavy skillet (like cast iron) and make sure it’s hot before adding the seasoned chicken. Don’t move the chicken around too much—let it develop that gorgeous crust before flipping for maximum flavor.

Final Thoughts

If you’re looking for a dinner that feels special but fits into a busy schedule, give Blackened Chicken Alfredo a try. The combination of spicy, savory chicken and creamy pasta is simply irresistible—and once you taste it, you’ll want to make it again and again. Don’t wait for a special occasion to treat yourself and your loved ones to this unforgettable dish!

Blackened Chicken Alfredo Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A rich and flavorful Blackened Chicken Alfredo recipe featuring juicy, spice-coated chicken breasts atop creamy Parmesan fettuccine pasta. Perfect for a hearty dinner with a Cajun-inspired twist, this dish combines perfectly seasoned chicken with a luscious homemade Alfredo sauce.

Ingredients

Scale

Chicken and Seasoning

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon blackened seasoning (or a mix of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper)

Pasta and Sauce

12 oz fettuccine pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper to taste

Garnish

Chopped parsley for garnish

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Prepare the chicken: Pat the chicken breasts dry with paper towels. Coat both sides evenly with blackened seasoning.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5–6 minutes per side until blackened and fully cooked, reaching an internal temperature of 165°F. Remove chicken from skillet and let it rest for a few minutes before slicing thinly.
Make the Alfredo sauce: Reduce the heat to medium and melt the unsalted butter in the same skillet. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
Add cheese and season: Stir in the grated Parmesan cheese until the sauce becomes smooth and thickened. Season the sauce with salt and pepper according to taste.
Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss well to coat the noodles evenly with the creamy Alfredo sauce.
Serve: Plate the sauced pasta and top with the sliced blackened chicken breasts. Garnish with chopped parsley and serve immediately for the best flavor and texture.

Notes

You can substitute the chicken with shrimp for a seafood twist.
To make the dish gluten-free, use gluten-free pasta instead of traditional fettuccine.
For extra heat, increase the amount of cayenne pepper in the seasoning blend.
Letting the chicken rest after cooking helps retain its juiciness when sliced.
Use freshly grated Parmesan cheese for best melt and flavor in the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Cajun-Inspired