If you’re craving a dish that perfectly balances smoky, spicy, and creamy flavors, I have just the thing for you: this Blackened Chicken Alfredo Recipe. It takes the classic, comforting Alfredo pasta you love and gives it an exciting twist with boldly seasoned, perfectly blackened chicken. Each bite offers a delightful mix of rich, cheesy sauce and a punch of southern-inspired spices that will have you reaching for seconds without hesitation.
Ingredients You’ll Need
Preparing this Blackened Chicken Alfredo Recipe involves simple, everyday ingredients that each play a crucial role in building layers of flavor and creating that irresistible creamy texture. From the fresh garlic adding aromatic depth to the smoked paprika packing a punch of smoky warmth, every ingredient helps bring this dish to life.
- 8 ounces fettuccine: Provides the perfect wide, flat noodles to hold onto the creamy sauce.
- 2 medium chicken breasts: The star protein, ready to soak up the blackening spices and add a juicy, tender bite.
- 4 tablespoons unsalted butter, divided: Adds richness and a velvety finish to the sauce and helps in cooking the chicken evenly.
- 2 tablespoons olive oil: Keeps the chicken moist while helping achieve that signature blackened crust.
- 4 garlic cloves, minced: Infuses the sauce with hearty, aromatic flavor that complements both chicken and pasta.
- 1½ cups low sodium chicken broth: Creates a flavorful base for the Alfredo sauce without overpowering it.
- 1 tablespoon cornstarch: Helps thicken the sauce to creamy perfection without any heaviness.
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch): Makes the sauce luxuriously creamy and luscious.
- ¾ cup freshly grated Parmesan cheese: Adds that signature sharp, nutty flavor that defines Alfredo sauce.
- 2 tsp smoked paprika: The smoky backbone of the blackening spice blend.
- 2 tsp garlic powder: Enhances the garlicky profile in the blackening seasoning.
- 2 tsp onion powder: Complements the other spices with subtle sweetness and depth.
- 1 tsp salt: Balances flavors throughout the dish.
- 1 tsp dried oregano: Adds a gentle herbal note.
- 1 tsp dried thyme: Brings earthiness to the seasoning mix.
- ½ tsp black pepper: Gives a mild heat that rounds out the spices.
- ¼–½ tsp cayenne pepper: Introduces a touch of lively heat without overwhelming the dish.
How to Make Blackened Chicken Alfredo Recipe
Step 1: Cook the fettuccine
Start by boiling your pasta according to package instructions until it reaches the perfect al dente texture. This ensures the fettuccine will hold the sauce beautifully without becoming mushy. Once cooked, drain and set aside, but keep it warm so the sauce coats evenly later on.
Step 2: Prepare the blackening seasoning
In a small bowl, mix together all the spices for the blackening seasoning—smoked paprika, garlic powder, onion powder, salt, oregano, thyme, black pepper, and cayenne pepper. This blend is where the magic happens, providing that unmistakable smoky and spicy flavor that defines this Blackened Chicken Alfredo Recipe.
Step 3: Season and cook the chicken
Pat the chicken breasts dry to help the seasoning stick better, then coat them evenly with the spice blend on both sides. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5 to 7 minutes on each side until the chicken is cooked through and the blackened crust forms. This crust seals in juices while delivering bold flavor. Remove the chicken from the skillet and let it rest before slicing to keep it juicy.
Step 4: Make the Alfredo sauce
In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté just until fragrant—about one minute—to avoid burning. Next, whisk together chicken broth and cornstarch until smooth and pour the mixture into the skillet. Bring it to a simmer and let it thicken slightly before stirring in the heavy cream and Parmesan cheese. Keep stirring until the sauce thickens velvety and rich, perfect for coating your fettuccine. Taste and adjust seasoning if needed to make sure every bite is balanced.
Step 5: Combine pasta and sauce
Toss your cooked fettuccine directly in the skillet with the Alfredo sauce, ensuring every strand is luxuriously coated. This binds everything together, turning the dish into one cohesive, creamy masterpiece.
Step 6: Serve the dish
Slice the rested blackened chicken and arrange it on top of the sauced pasta. The contrast between the spicy, smoky chicken and the creamy pasta creates a mouthwatering combination that’s guaranteed to impress.
How to Serve Blackened Chicken Alfredo Recipe
Garnishes
Adding fresh garnishes takes your Blackened Chicken Alfredo Recipe to the next level. A sprinkle of chopped parsley adds a burst of color and fresh herbal notes, while a light dusting of extra Parmesan cheese increases the cheesy goodness. For a touch of brightness, a squeeze of fresh lemon juice over the chicken can beautifully cut through the richness without overpowering the dish.
Side Dishes
This dish shines as a hearty main, but pairing it with a crisp side like a simple green salad with vinaigrette brings wonderful balance and freshness. Roasted or steamed vegetables such as asparagus, broccoli, or green beans also complement the flavors well and add a nutritious crunch. Garlic bread or a warm crusty loaf is perfect to mop up every last bit of that luscious sauce.
Creative Ways to Present
If you want to get a little fancy with the presentation, try serving the pasta in individual shallow bowls so each person gets a beautiful portion of chicken and creamy fettuccine. You can fan out the sliced chicken on top or slice it into strips to mix in for a visually pleasing plate. For a festive touch, sprinkle smoked paprika lightly over the top just before serving to echo the blackened spices.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Blackened Chicken Alfredo Recipe, store them in an airtight container in the refrigerator. The sauce and chicken hold up well for up to 3 days, making it an excellent next-day meal option that tastes almost as good as fresh.
Freezing
While Alfredo sauce can sometimes change texture after freezing, this recipe fares reasonably well. For freezing, place the pasta and chicken in a freezer-safe container and seal tightly. It’s best consumed within 1 month. When ready to eat, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, gently warm your leftovers on the stove over low heat, adding a splash of milk or broth to loosen the sauce if needed. Avoid the microwave if possible to retain the creamy texture and avoid overcooking the chicken. Stir frequently for even heating and enjoy your delicious leftovers.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is classic for Alfredo, other pasta shapes like linguine, penne, or even rigatoni work wonderfully. Choose a pasta that will hold the creamy sauce well.
Is it possible to make this dish dairy-free?
Yes, you can swap the butter and heavy cream for dairy-free alternatives like vegan butter and coconut or cashew cream. Nutritional yeast can replace Parmesan for a cheesy flavor, though the taste will be slightly different.
How spicy is the Blackened Chicken Alfredo Recipe?
The spice level is moderate and adjustable. The cayenne pepper adds a gentle warmth, but you can reduce or increase it according to your preference. The smoky paprika creates deep flavor without much heat.
Can I prepare the blackened seasoning in advance?
Definitely! Mixing the blackened spice blend ahead of time saves you effort during cooking and allows flavors to marry. Store it in an airtight container for up to a month.
What if I don’t have heavy cream on hand?
You can substitute with evaporated milk mixed with a teaspoon of cornstarch as described in the recipe. This keeps the sauce creamy but lighter. Just be sure to whisk well to avoid lumps.
Final Thoughts
This Blackened Chicken Alfredo Recipe is a fantastic way to elevate a classic comfort dish with smoky, bold flavors that bring excitement to your dinner table. Its straightforward steps and accessible ingredients make it perfect for weeknight dinners or impressing friends. I encourage you to give it a try—once you do, it’s sure to become a beloved favorite in your cooking rotation!
Print
Blackened Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Blackened Chicken Alfredo is a flavorful twist on classic Alfredo pasta, featuring tender chicken breasts seasoned with a bold blend of blackening spices and cooked to perfection. Served over al dente fettuccine tossed in a creamy Parmesan sauce, this dish offers a perfect balance of smoky heat and rich creaminess, ready in just 35 minutes for an impressive yet easy dinner.
Ingredients
Pasta
- 8 ounces fettuccine
Chicken & Seasoning
- 2 medium chicken breasts
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼–½ tsp 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
Instructions
- Cook Pasta: Cook the fettuccine according to package directions until al dente. Drain the pasta and set it aside while you prepare the sauce and chicken.
- Prepare Blackening Seasoning and Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Pat the chicken breasts dry and evenly coat both sides with the blackening seasoning mixture to ensure full flavor coverage.
- 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 per side until the chicken is fully cooked through and develops a blackened crust. Remove the chicken from the skillet and let it rest before slicing.
- Sauté Garlic: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned, to infuse the butter with garlic flavor.
- Make Sauce Base: Whisk together the low sodium chicken broth and cornstarch until smooth, then pour the mixture into the skillet with garlic butter. Bring to a gentle simmer and cook until the sauce has thickened slightly, stirring frequently to prevent lumps.
- Add Cream and Cheese: Stir in the heavy cream or evaporated milk mixture and freshly grated Parmesan cheese. Continue to stir until the sauce thickens further and the cheese melts completely. Taste the sauce and adjust the seasoning as needed.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the creamy Alfredo sauce.
- Serve: Slice the rested blackened chicken breasts and arrange them on top of the sauced pasta. Serve immediately for a delicious and satisfying meal.
Notes
- For a lighter Alfredo, you can substitute heavy cream with evaporated milk and add an extra teaspoon of cornstarch for thickness.
- Adjust the cayenne pepper quantity to control the heat level of the blackening seasoning.
- Make sure to rest the chicken after cooking to keep it juicy and tender.
- Use freshly grated Parmesan for the best melting texture and flavor in the sauce.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen it up before tossing with pasta.
