Blackened Chicken Alfredo Recipe

If you have been craving a meal that brings bold, smoky flavors together with rich, creamy comfort, this Blackened Chicken Alfredo Recipe is your new best friend in the kitchen. It’s that perfect balance between a beautifully spiced chicken breast and a luscious Alfredo sauce that clings to every strand of fettuccine, creating an experience that feels both indulgent and surprisingly easy to pull off. Once you try this recipe, it will become a go-to that never fails to impress family or friends with its irresistible taste and inviting aroma.

Ingredients You’ll Need

Gathering simple but essential ingredients is the secret to making this Blackened Chicken Alfredo Recipe shine. Each component adds a layer of flavor, texture, or richness that builds the final dish into something truly special.

• 8 ounces fettuccine: A classic pasta that catches the creamy Alfredo sauce perfectly.
• 2 medium chicken breasts: The star of the dish, providing a juicy, protein-packed base for the bold spices.
• 4 tablespoons unsalted butter, divided: Adds a silky texture and richness to both the sauce and cooking process.
• 2 tablespoons olive oil: Helps in cooking the chicken to a gorgeous blackened finish without drying it out.
• 4 garlic cloves, minced: Infuses the sauce with aromatic depth and warmth.
• 1½ cups low sodium chicken broth: Builds the saucy base and keeps the flavors bright and savory.
• 1 tablespoon cornstarch: Essential for thickening the sauce to that perfect, creamy consistency.
• 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch): Delivers the signature richness of Alfredo sauce.
• ¾ cup freshly grated Parmesan cheese: Brings sharp, nutty flavor and melts beautifully into the sauce.
• 2 tsp smoked paprika: Imparts a smoky undertone that defines the blackened chicken’s flavor profile.
• 2 tsp garlic powder: Enhances the garlicky notes without overpowering the dish.
• 2 tsp onion powder: Adds a subtle sweetness and rounds out the spice blend.
• 1 tsp salt: Balances and heightens all the flavors.
• 1 tsp dried oregano: Introduces an earthy, herbal hint to the blackening seasoning.
• 1 tsp dried thyme: Complements the thyme’s herbal layers and pairs perfectly with chicken.
• ½ tsp black pepper: Gives gentle heat and sharpness.
• ¼–½ tsp cayenne pepper: Adds the perfect punch of heat to keep things exciting.

How to Make Blackened Chicken Alfredo Recipe

Step 1: Cook the Pasta

Start by cooking your fettuccine according to the package directions until it reaches al dente perfection. This will give the pasta a slight bite that pairs beautifully with the creamy Alfredo sauce, so be careful not to overcook it. Once done, drain and set aside to keep warm for later.

Step 2: Prepare the Blackening Seasoning and Chicken

Mix together all the blackening spices in a small bowl – this blend is what transforms the chicken into a smoky, flavorful masterpiece. Pat the chicken breasts dry to ensure a great sear, then coat both sides evenly with the seasoning. This step is crucial for that signature blackened crust.

Step 3: Cook the Chicken

Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook them for about 5 to 7 minutes on each side, or until they are fully cooked and have developed a beautiful blackened crust. Set the chicken aside to rest briefly before slicing, allowing the juices to redistribute for maximum juiciness.

Step 4: Sauté the Garlic

In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, which should only take about a minute. This step builds a fragrant base that elevates the Alfredo sauce tremendously.

Step 5: Make the Sauce Base

Whisk together the chicken broth and cornstarch until smooth, then pour this mixture into the skillet with the garlic butter. Bring it to a simmer, letting it cook until it thickens slightly, giving the sauce a silky body that is not too thin or heavy.

Step 6: Finish the Alfredo Sauce

Stir in the heavy cream (or your evaporated milk and cornstarch alternative) along with the freshly grated Parmesan cheese. Continue stirring gently until the sauce thickens further and the cheese melts into a lush, creamy consistency. Taste and adjust seasoning if needed—this is where you can personalize it to your liking.

Step 7: Combine Pasta and Sauce

Toss your cooked fettuccine right into the sauce, coating every strand with that dreamy, velvety Alfredo goodness. This ensures each bite is bursting with flavor.

Step 8: Serve with Sliced Blackened Chicken

Slice the rested blackened chicken breasts into thin strips or bite-sized pieces and arrange them over the pasta. This final step creates an inviting plate that’s both visually appealing and utterly delicious.

How to Serve Blackened Chicken Alfredo Recipe

Garnishes

A sprinkle of freshly chopped parsley or basil adds a fresh, green pop of color and a hint of brightness that pairs wonderfully with the rich sauce. You can also add a little extra Parmesan on top for good measure.

Side Dishes

Light, crisp side salads with a tangy vinaigrette work beautifully to balance the richness of the Alfredo. Roasted or steamed vegetables like asparagus, broccoli, or green beans bring a vibrant contrast and texture to the meal.

Creative Ways to Present

For a fun twist, serve this dish in individual shallow bowls or even large pasta plates to highlight that creamy sauce and blackened chicken front and center. Adding a drizzle of extra virgin olive oil or a dusting of smoked paprika around the edge of the plate creates a more elevated dining experience that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Store any leftover Blackened Chicken Alfredo Recipe in an airtight container in the refrigerator for up to 3 days. Keep the pasta and chicken together to help the flavors meld and maintain moisture.

Freezing

While Alfredo sauces can be sensitive to freezing, you can freeze the blackened chicken and pasta separately in airtight containers for up to 2 months. To preserve texture, avoid freezing the sauce together as it may separate upon thawing.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce as needed. This helps maintain creamy consistency without drying out the dish or the chicken.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs offer a bit more juiciness and flavor, which can be a delightful variation. Just keep an eye on cooking times to ensure they cook through evenly without burning the seasoning.

What can I substitute for heavy cream?

If you want a lighter option, you can use evaporated milk mixed with a teaspoon of cornstarch to keep the sauce thick and creamy. Just be sure to stir well and watch your sauce as it cooks to avoid curdling.

How spicy is this Blackened Chicken Alfredo Recipe?

The cayenne pepper adds a nice kick, but the heat level is flexible. You can adjust the cayenne amount to suit your spice tolerance—less for milder tastes or more if you love it fiery.

Is this recipe suitable for meal prep?

Yes! It reheats well and can make a comforting lunch or dinner option on busy days. Keep sauce separate if possible for best freshness, and reheat gently to avoid overcooking.

Can I make this gluten-free?

Definitely. Swap the fettuccine for a gluten-free pasta option, and be sure your chicken broth and other seasonings are gluten-free, and you’re good to go!

Final Thoughts

This Blackened Chicken Alfredo Recipe is one of those magical dishes that feels fancy yet is easy to prepare. With its perfectly spiced chicken and decadently creamy sauce, it hits every craving spot for comfort food with a twist. Trust me, once you make it, this recipe will become a cherished favorite you’ll want to share with everyone you love. So go ahead and dive in—delicious meals like this deserve a spot on your table.

Blackened Chicken Alfredo Recipe

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3.9 from 33 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 2 servings 1x

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Description

This Blackened Chicken Alfredo is a flavorful twist on the classic creamy pasta dish, featuring tender chicken breasts coated in a bold blackening spice blend and served over fettuccine tossed in a rich Parmesan cream sauce. Ready in just 35 minutes, it’s perfect for a comforting yet quick dinner that delivers smoky, garlicky, and savory notes in every bite.

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Ingredients

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Pasta

• 8 ounces fettuccine

Chicken and Seasoning

• 2 medium chicken breasts
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ¼–½ teaspoon cayenne pepper

Sauce

• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1½ cups low sodium chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
• ¾ cup freshly grated Parmesan cheese

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Instructions

1. Cook Pasta: Prepare the fettuccine according to the package instructions until al dente. Drain thoroughly and set aside for later use.
2. Mix Blackening Seasonings: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper to create the blackening spice blend. Pat the chicken breasts dry with paper towels and coat both sides evenly with the seasoning mixture.
3. Cook Chicken: Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side until they are thoroughly cooked and develop a charred, blackened crust. Remove the chicken from the skillet and let it rest before slicing.
4. Prepare Sauce Base: In the same skillet, reduce heat to medium and melt the remaining 3 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
5. Thicken Sauce: Whisk together the chicken broth and cornstarch until smooth, then pour into the skillet with garlic butter. Bring the mixture to a simmer, stirring constantly until the sauce slightly thickens.
6. Add Cream and Cheese: Stir in the heavy cream (or the evaporated milk and cornstarch mixture) along with the freshly grated Parmesan cheese. Continue stirring until the sauce thickens to a creamy consistency and the cheese fully melts. Taste and adjust seasoning as needed.
7. Toss Pasta: Add the cooked fettuccine into the skillet with the sauce, tossing well to ensure the pasta is evenly coated.
8. Serve: Slice the rested blackened chicken breasts and arrange the pieces on top of the sauced pasta. Serve immediately for best flavor.

Notes

• For a lighter sauce, substitute heavy cream with evaporated milk plus 1 teaspoon cornstarch for thickening.
• Adjust cayenne pepper according to your spice preference.
• Letting the chicken rest after cooking helps retain its juices for a moist and tender bite.
• Freshly grated Parmesan cheese melts better and provides superior flavor compared to pre-grated varieties.
• Use low sodium chicken broth to better control salt levels in the dish.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American