If you’re craving creamy, spicy comfort food that feels like a restaurant treat but is easy enough for a weeknight, Blackened Chicken Alfredo is the ultimate answer. This Cajun-Italian fusion dish pairs juicy, boldly seasoned chicken with rich Alfredo sauce and tender pasta for a meal that’s so much more exciting than your average chicken pasta. Whether you’re cooking for family or indulging in a cozy solo dinner, this is one recipe you’ll reach for again and again—because each bite delivers flavor, texture, and pure satisfaction.
Ingredients You’ll Need
The magic of Blackened Chicken Alfredo comes from a handful of pantry staples and a few key spices. Every ingredient plays a star role, adding depth, complexity, or creamy comfort—there’s nothing you won’t want in your kitchen for this one!
- 2 boneless, skinless chicken breasts: These are the canvas for bold Cajun seasoning and will soak up all those sizzling flavors.
- 1 tablespoon olive oil: Helps the chicken get that irresistible sear without sticking to the pan.
- 1 teaspoon paprika: Adds smokiness and gorgeous color to the chicken crust.
- 1 teaspoon garlic powder: Boosts savory flavor in both the chicken and Alfredo sauce.
- 1/2 teaspoon onion powder: Lends a subtle depth and aromatic sweetness to the spice blend.
- 1/2 teaspoon dried thyme: Brings herby, floral notes that balance out the creaminess.
- 1/2 teaspoon dried oregano: Infuses a hint of earthiness, tying the flavors together.
- 1/4 teaspoon cayenne pepper (adjust to taste): Delivers that signature Cajun kick—add more or less depending on your heat preference!
- 1/2 teaspoon salt: Essential for making every bite savorier and highlighting all the spices.
- 1/4 teaspoon black pepper: Adds warmth and a little bite to the chicken.
- 8 oz fettuccine pasta: The classic base for Alfredo—its broad, chewy strands catch all the creamy sauce.
- 2 tablespoons unsalted butter: Richens the Alfredo and gives it that beloved glossy texture.
- 2 cloves garlic, minced: Sautéed until fragrant to infuse the sauce with aromatic warmth.
- 1 1/2 cups heavy cream: The backbone of a truly velvety, luxe Alfredo sauce.
- 1 cup grated Parmesan cheese: Melts seamlessly into the sauce for salty, tangy depth.
- Chopped parsley for garnish: A sprinkle of fresh green at the end makes every plate pop with color and freshness.
How to Make Blackened Chicken Alfredo
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine and cook until just al dente, following the package instructions. Before you drain it, scoop out about half a cup of that starchy pasta water and save it—this will be your secret weapon for a silky, never-clumpy Alfredo sauce later. Then drain the pasta well and set it aside.
Step 2: Season the Chicken
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, oregano, cayenne pepper, salt, and black pepper. Pat your chicken breasts dry (this helps the spices stick!), then generously coat both sides with the bold seasoning. Don’t be shy—this is how you build that signature blackened crust for Blackened Chicken Alfredo.
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully lay in the seasoned chicken. Let each side cook undisturbed for 5 to 6 minutes, so you get that gorgeous, dark sear and lock in all the juices. The chicken is done when it’s deeply browned on the outside and reads at least 165°F inside. Remove it to a plate and let it rest for 5 minutes—this keeps it super juicy when sliced.
Step 4: Make the Alfredo Sauce
Turn the heat down to medium and, in the same pan (don’t clean it—those browned bits are pure flavor!), add unsalted butter. Once melted, toss in the minced garlic and let it sizzle for about 30 seconds until fragrant. Gently pour in the heavy cream and bring to a soft simmer. Sprinkle in the Parmesan cheese and whisk everything into a smooth, dreamy sauce. If it thickens too much, just splash in a bit of that reserved pasta water until it coats your spoon perfectly.
Step 5: Combine Pasta and Sauce
Add the cooked fettuccine right into the skillet with the Alfredo sauce. Use tongs to toss and coat every strand in the creamy goodness. Don’t be afraid to adjust the consistency with more pasta water if needed—it should be lusciously smooth, never gloppy.
Step 6: Slice and Serve
Once your chicken has rested, slice it into strips. Plate your saucy Alfredo pasta, arrange the blackened chicken on top, and shower with a little fresh parsley. There you have it—homemade Blackened Chicken Alfredo that rivals any restaurant, ready to dig in!
How to Serve Blackened Chicken Alfredo
Garnishes
The final flourish makes all the difference with Blackened Chicken Alfredo. A scattering of fresh chopped parsley lends a bright pop of green, while a bit of extra grated Parmesan never hurts for cheese lovers. If you’re feeling adventurous, a lemon wedge on the side adds a zesty touch to balance the richness.
Side Dishes
This dish is pure comfort on its own, but you can absolutely round out the meal. Think a crisp garden salad with a tangy vinaigrette, or classic garlic bread for sopping up every drop of Alfredo. Roasted vegetables or simple sautéed greens like spinach or broccoli also make excellent companions, keeping things colorful and wholesome.
Creative Ways to Present
For a dinner party, try twirling a nest of pasta in the center of each plate before topping with the sliced blackened chicken—it looks fancy but is surprisingly easy. Or, make it family-style by piling everything onto a big platter so folks can help themselves. For lunchboxes and meal-prepping, layer the fettuccine and chicken in meal prep containers for a week’s worth of bold, creamy lunches.
Make Ahead and Storage
Storing Leftovers
If you have leftover Blackened Chicken Alfredo, first let everything cool to room temperature. Transfer it into airtight containers and refrigerate. It’ll keep well for up to three days and is just as satisfying warmed up for lunch as it was on the first night!
Freezing
While Alfredo sauces can sometimes separate when frozen, you can still freeze this dish if you need to. Freeze the Blackened Chicken and pasta separately for best results, using freezer-safe containers. Defrost overnight in the fridge before reheating, and remember to stir or whisk the sauce as it warms up to help bring it back together.
Reheating
To reheat, gently warm Blackened Chicken Alfredo over low heat on the stovetop with a splash of milk or cream stirred in to revive the sauce’s creaminess. If you’re using the microwave, cover the dish and heat in 1-minute intervals, stirring in between. Either way, don’t overcook to avoid drying out the chicken or splitting the sauce.
FAQs
What does “blackened” mean in Blackened Chicken Alfredo?
“Blackened” refers to coating chicken in a bold spice mix and searing it in a hot skillet until a flavorful dark crust forms. It’s not burnt—just perfectly spiced and packed with savory, smoky flavor.
Can I use a different type Main Course
Absolutely! While fettuccine is the classic choice for Alfredo, penne, linguine, or even spaghetti work beautifully. Just choose a shape that you love and that holds onto creamy sauce.
Is this dish very spicy?
Blackened Chicken Alfredo does have a kick thanks to the cayenne and black pepper, but you control the heat. Simply dial back the cayenne for a milder version, or add more if you love it spicy!
Can this recipe be made gluten-free?
Yes! Swap the standard pasta for your favorite gluten-free fettuccine or spaghetti. Be sure to check that all your seasonings and Parmesan are gluten-free as well for total peace of mind.
What’s the best way to get the perfect blackened crust on the chicken?
Make sure your skillet is properly hot before adding the chicken, and avoid moving it too much—let it sear undisturbed for maximum crust formation. Pat the chicken dry first, and use enough oil to prevent sticking without making things greasy.
Final Thoughts
There’s something undeniably enticing about the combination of spicy, charred chicken and silky, cheesy Alfredo that makes Blackened Chicken Alfredo an instant favorite. I hope you’re inspired to give it a try in your kitchen—the results are always incredibly rewarding! Grab your pantry spices and pasta and see why this fusion classic deserves a spot in your dinner rotation.
Print
Blackened Chicken Alfredo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect blend of Cajun and Italian flavors with this Blackened Chicken Alfredo recipe. Tender blackened chicken slices served atop creamy fettuccine Alfredo, garnished with fresh parsley – a delightful dish for a flavorful dinner!
Ingredients
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Pasta:
- 8 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Cook the Fettuccine: Boil fettuccine pasta until al dente, then drain and set aside.
- Prepare the Blackened Chicken: Coat chicken with seasoning mix and cook until blackened and cooked through.
- Make the Alfredo Sauce: Sauté garlic in butter, add heavy cream and Parmesan cheese, then simmer until creamy.
- Combine and Serve: Toss cooked pasta in the sauce, top with sliced blackened chicken, and garnish with parsley.
Notes
- For added flavor, deglaze the skillet with white wine before adding cream.
- You can use penne or linguine instead of fettuccine.
- Adjust spice levels by modifying the cayenne pepper amount.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
