Craving restaurant-quality pasta without the hefty bill? This Blackened Chicken Alfredo has been my family's Friday night favorite since I stumbled upon the recipe during a cooking disaster! The perfect balance of spicy blackened chicken against creamy garlic parmesan sauce creates magic in every bite.
My husband actually proposed after trying this dish. I'll show you exactly how to get that gorgeous char on the chicken while keeping it juicy inside, plus my secret to silky smooth Alfredo sauce that never separates. Ready for pasta night perfection?
Why Blackened Chicken Alfredo Wins Every Time
This Blackened Chicken Alfredo recipe changed our dinner game completely! It combines that amazing smoky, spicy kick from the blackened seasoning with the pure comfort of creamy garlic pasta. My picky kids demolished their plates the first time I made it, and even asked for seconds! The best part? It feels like restaurant-quality food but comes together in just one pan for easy cleanup.
My husband says it beats any Italian chicken pasta he's had at fancy restaurants. I love that it works equally well for weeknight dinners or when guests come over - it never fails to impress. The contrast between the spiced chicken and the silky sauce creates this perfect balance that'll have everyone at your table asking for the recipe!
Jump to:
What You'll Need
You probably have most of these ingredients for blackened chicken alfredo hanging out in your kitchen already! This recipe combines simple pantry staples with a few fresh items to create something that tastes like you spent hours in the kitchen.
Ingredients List
- Chicken breasts
- Spices (paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper)
- Pasta (fettuccine works best)
- Butter
- Olive oil
- Chicken broth
- Cornstarch
- Heavy cream
- Parmesan cheese
Optional Extras
For a pop of color and freshness, try adding some chopped fresh parsley or basil on top right before serving. Sometimes I'll throw in some sun-dried tomatoes or a handful of baby spinach that wilts perfectly into the hot sauce for an extra veggie boost!
Need accurate quantities? Head to the recipe card and pick how many people you're cooking for!
How to Make Blackened Chicken Alfredo
This restaurant-worthy dish comes together more easily than you might think! Let me walk you through the process step by step.
Prepare the Chicken
Start by pounding your chicken breasts to an even thickness - this ensures they cook evenly. I place mine between plastic wrap and give them a few whacks with my meat mallet.
Season the Chicken
Mix your blackening spices together and generously coat both sides of the chicken. Don't be shy with the seasoning - this is where all that amazing flavor comes from! My first attempt, I barely seasoned them and they were so bland. Now I make sure they're completely covered in that gorgeous spice mix.
Is blackened chicken Alfredo spicy?
It can be as spicy or mild as you like! The traditional blackening seasoning has some heat from cayenne pepper, but you can easily adjust the amount to suit your taste. My kids prefer it milder, so I often make a separate batch with less cayenne for them.
Cook the Chicken
Heat a mix of butter and olive oil in a large skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side until it develops that beautiful dark crust and is cooked through. The smell that fills your kitchen at this point is absolutely amazing! Let the chicken rest for a few minutes, then slice it into strips.
Make the Alfredo Sauce
In the same pan (don't clean it!), all those blackened bits are flavor gold! Add butter and scrape up all those bits as it melts. Sprinkle in a little flour or cornstarch and cook for about a minute to remove the raw taste. Slowly pour in your chicken broth while whisking constantly to avoid lumps.
Then add the heavy cream, continuing to whisk until smooth. Let it simmer gently until it starts to thicken. My sister once rushed this step and ended up with a watery sauce - patience pays off here!
Add the Cheese
Stir in the freshly grated Parmesan cheese. Pro tip from my most embarrassing dinner party: never use the pre-grated stuff in the green container for this sauce! It doesn't melt properly and can make your sauce grainy.
Combine and Serve
Add your cooked fettuccine pasta directly to the sauce and toss until every strand is coated. Top with your sliced blackened chicken and a sprinkle of fresh herbs if you'd like. The contrast of the spicy, smoky chicken against the creamy, cheesy pasta is absolutely divine!
My husband literally does a happy dance when he sees this dish coming to the table. There's something about the combination of spicy blackened chicken with creamy garlic parmesan sauce that just hits all the right notes!
Top Tip
- The secret to perfect Blackened Chicken Alfredo is all in the temperature control! I learned this the hard way after setting off our smoke alarm twice in one evening. For that beautiful blackened crust without burning, use a medium-high heat - not screaming hot like some recipes suggest.
- My brother (who's actually a chef) taught me that cast iron works best, but any heavy skillet will do.
- Another game-changer? Let your cream come to room temperature before adding it to the sauce. Cold cream hitting a hot pan is the number one cause of splitting! I leave mine out while prepping everything else.
- And finally, always reserve a bit of the pasta water before draining - a splash can rescue a too-thick sauce in seconds!
Ingredient Substitutions & Variations
No heavy cream on hand? Half-and-half works in a pinch, though the sauce won't be quite as rich. For a lighter blackened chicken Alfredo, I've used chicken thighs instead of breasts - they stay juicier and are more forgiving if slightly overcooked.
For an extra indulgent twist, try adding a tablespoon of cream cheese to the sauce - it creates this velvety texture that's absolutely divine! If you're not in the mood for pasta, this creamy garlic sauce with blackened chicken is amazing over rice or mashed potatoes too.
Storage and Reuse Instructions
This blackened chicken Alfredo keeps well in the fridge for about 3 days. The pasta soaks up sauce overnight, so add a splash of milk when reheating. I always do this on the stove instead of the microwave - much better results! My husband thinks it's even tastier the next day. Don't freeze this one though - I tried it once and the sauce got weird and grainy.
If you need to prep ahead, just cook the chicken and keep it refrigerated, then make the pasta and sauce fresh when you're ready to eat.
What to Serve With Blackened Chicken Alfredo
This blackened chicken Alfredo is rich and filling, so I like to pair it with something light and fresh! A simple green salad with vinaigrette dressing cuts through the creaminess perfectly. My husband insists on garlic bread for dipping into any extra sauce (carbs on carbs, but I don't judge!).
For a complete restaurant-style experience, I'll start with some bruschetta or a small Caesar salad. When we have guests over, I add some roasted asparagus or lemon-garlic green beans on the side for a pop of color on the plate. My mother-in-law taught me that a meal should always have something green!
FAQ
Is blackened chicken the same as Cajun chicken?
People mix these up all the time! I used to think they were identical until my Louisiana-born neighbor set me straight. Blackening is actually a cooking technique where you sear spiced chicken in a super hot pan until it gets that amazing dark crust. Cajun chicken is more about the seasoning blend and can be cooked any which way. They use similar spices though, which is why everyone gets confused!
Is blackened chicken healthy?
Blackened chicken can be a healthy option—it’s high in protein, low in carbs, and full of flavor without needing heavy sauces. The key is to cook it with minimal oil and avoid adding too much sodium in the seasoning. Serve it with whole wheat pasta or vegetables for a balanced meal.
What spices go into blackened seasoning?
My homemade blend has paprika (that's what gives it the color), cayenne (adjust depending on how much heat you can handle!), garlic powder, onion powder, thyme, oregano, and plenty of black pepper. Some folks add a little brown sugar too, but my husband prefers it without. The magic happens when these spices hit that hot butter in the pan - the smell is absolutely incredible!
Can I use Cajun seasoning instead of blackened seasoning?
Yes, Cajun seasoning can be used instead of blackened seasoning, just note that Cajun is usually saltier and may contain more heat. If substituting, adjust the amount so it doesn’t overwhelm the dish. Some people even mix both for a balanced result.
More Recipes You'll Love
If you enjoyed this blackened chicken Alfredo, check out my creamy Tuscan chicken pasta that uses a similar sauce but with sun-dried tomatoes and spinach. My grilled chicken pesto pasta has been a reader favorite all summer long. For another quick weeknight dinner option, try my one-pot Cajun chicken pasta that brings the heat!
Share your blackened chicken creations on Instagram and tag me @AlianaRecipes - I love seeing your family enjoying these recipes! Looking for more Dinner ideas? Sign up for my weekly newsletter to get all my latest recipes delivered straight to your inbox.
Easy Blackened Chicken Alfredo Recipe
Equipment
- 1 Meat mallet To flatten the chicken evenly
- 1 Mixing bowl For seasoning blend
- 1 Large skillet To cook chicken and sauce
- 1 Wooden spoon To stir the sauce
- 1 Cutting board To slice cooked chicken
- 1 Chef’s knife To cut chicken into strips
Ingredients
- 2 boneless skinless chicken breasts - flattened evenly
- 2 tablespoon olive oil - searing base
- 1 tablespoon butter - flavor boost
- 1 teaspoon paprika - smoky depth
- ½ teaspoon cayenne pepper - heat control
- 1 teaspoon garlic powder - base flavor
- ½ teaspoon onion powder - extra aroma
- ½ teaspoon dried thyme - herbal touch
- ½ teaspoon dried oregano - earthy note
- ½ teaspoon black pepper - seasoning base
- Salt to taste - balance flavor
- 8 oz fettuccine pasta - pasta choice
- 2 cups heavy cream - sauce base
- 1 cup chicken broth - adds depth
- 1 tablespoon cornstarch - optional thickener
- 1 cup freshly grated Parmesan cheese - melts smoothly
- Fresh parsley chopped - garnish fresh
Instructions
- Prepare the chicken: Place chicken breasts between plastic wrap and pound to an even thickness using a meat mallet.
- Season the chicken: Combine all spices and coat chicken evenly on both sides. Press seasoning into the meat for maximum flavor.
- Cook the chicken: In a hot skillet with butter and olive oil, sear the chicken for 4–5 minutes per side until blackened and fully cooked. Let rest, then slice.
- Make the Alfredo sauce: In the same skillet, melt butter and stir in cornstarch. Slowly add chicken broth and cream while whisking to avoid lumps.
- Add the cheese: Stir in freshly grated Parmesan until the sauce becomes creamy and smooth. Adjust seasoning as needed.
- Combine and serve: Add cooked fettuccine to the sauce, toss to coat, then top with sliced blackened chicken and fresh parsley.
Leave a Reply