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Blackened chicken alfredo is a creamy, flavorful pasta dish featuring spicy, seasoned chicken over rich, homemade alfredo sauce and tender fettuccine. This restaurant-quality meal is surprisingly easy to make at home and perfect for a satisfying dinner.
Why You’ll Love This Recipe
- Bold & Flavorful Spicy blackened chicken pairs perfectly with creamy alfredo sauce.
- Easy & Quick Ready in just 30 minutes with simple ingredients.
- Restaurant-Quality at Home Impress your family with a homemade classic.
- Customizable Add veggies or swap pasta for a low-carb option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blackened Chicken:
- Boneless, skinless chicken breasts
- Olive oil or butter
- Paprika (smoked or regular)
- Garlic powder
- Onion powder
- Cayenne pepper
- Black pepper
- Salt
- Dried oregano
- Dried thyme
For the Alfredo Sauce:
- Butter
- Heavy cream
- Garlic, minced
- Parmesan cheese, grated
- Salt & black pepper
- Nutmeg (optional, for depth of flavor)
For the Pasta:
- Fettuccine or your favorite pasta
- Fresh parsley (for garnish)
Directions
Prepare the Blackened Chicken:
- Make the Spice Blend In a small bowl, mix paprika, garlic powder, onion powder, cayenne, black pepper, salt, oregano, and thyme.
- Season the Chicken Rub chicken breasts with olive oil, then coat with the blackening seasoning.
- Cook the Chicken Heat a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until blackened and cooked through (165°F internal temp). Let rest, then slice.
Make the Alfredo Sauce:
- Melt Butter In the same skillet, melt butter over medium heat.
- Sauté Garlic Add minced garlic and cook for 30 seconds until fragrant.
- Add Cream & Cheese Stir in heavy cream, then gradually add Parmesan cheese, stirring constantly until smooth. Season with salt, black pepper, and a pinch of nutmeg (if using).
Cook the Pasta & Assemble:
- Cook Pasta Boil fettuccine according to package instructions. Drain and toss with the alfredo sauce.
- Top with Chicken Slice blackened chicken and place over the pasta.
- Garnish & Serve Sprinkle with fresh parsley and extra Parmesan.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Version Add extra cayenne or red pepper flakes.
- Veggie Boost Stir in spinach, mushrooms, or sun-dried tomatoes.
- Low-Carb Option Serve over zucchini noodles or spaghetti squash.
- Seafood Swap Use shrimp instead of chicken for a blackened shrimp alfredo.
Storage/Reheating
- Refrigerate Store in an airtight container for up to 3 days.
- Reheat Warm gently in a skillet over low heat, adding a splash of cream if needed.
- Freeze Alfredo sauce doesn’t freeze well, so it’s best enjoyed fresh.
FAQs
Can I use store-bought alfredo sauce?
Yes! But homemade tastes much better.
What pasta works best for alfredo?
Fettuccine is traditional, but penne or linguine also work well.
How do I prevent the sauce from getting grainy?
Use freshly grated Parmesan and stir constantly while adding it to warm (not boiling) cream.
Can I grill the blackened chicken instead?
Yes! Grill over medium-high heat for 5-7 minutes per side.
How do I make it lighter?
Use half-and-half instead of heavy cream and less butter.
Can I make this dish gluten-free?
Yes! Use gluten-free pasta or serve over sautéed veggies.
What sides go well with blackened chicken alfredo?
A side salad, garlic bread, or roasted vegetables pair perfectly.
Can I marinate the chicken ahead of time?
Yes! Let the chicken sit in the seasoning for up to 24 hours for more flavor.
How do I keep the pasta from sticking together?
Toss with a little olive oil if not serving immediately.
Can I make this dish ahead of time?
The chicken can be pre-cooked, but alfredo sauce is best made fresh.
Conclusion
Blackened chicken alfredo is a rich, creamy, and spicy dish that delivers restaurant-quality flavor in just 30 minutes. Whether for a family dinner or a special occasion, this dish is sure to be a hit. Try it today for an indulgent yet easy homemade meal!
Description
This Blackened Chicken Alfredo features tender, spicy blackened chicken over creamy, homemade Alfredo sauce and fettuccine. A restaurant-quality meal that’s easy to make at home!
For the Blackened Chicken:
For the Alfredo Sauce:
For the Pasta:
For Garnish:
Prepare the Blackened Chicken:
-
Season the Chicken:
- In a small bowl, mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
- Coat both sides of the chicken with the spice mix.
-
Sear & Cook:
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side, or until internal temp reaches 165°F (75°C).
- Remove from heat, let rest for 5 minutes, then slice thinly.
Make the Pasta & Sauce:
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook fettuccine until al dente, then drain and set aside.
-
Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and simmer for 2-3 minutes, stirring.
- Stir in Parmesan cheese, salt, black pepper, and red pepper flakes.
- Simmer until the sauce thickens, about 3 minutes.
Assemble & Serve:
-
Toss Pasta with Sauce:
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat.
-
Top with Blackened Chicken:
- Place sliced blackened chicken over the pasta.
-
Garnish & Enjoy:
- Sprinkle with fresh parsley and extra Parmesan cheese.
- Serve immediately!
Notes
- Want a smoky twist? Use blackened Cajun seasoning instead.
- Lighten it up by swapping half-and-half for heavy cream.
- Storage: Leftovers keep well in the fridge for 3 days—reheat gently with a splash of cream.
