This blackened chicken Alfredo combines the smoky and spicy flavors of blackened chicken with creamy fettuccine in Alfredo sauce.
The chicken is seasoned with a blend of spices, including paprika, cayenne pepper, garlic powder, and black pepper, then cooked to perfection.
The blackened chicken is served on top of a bed of fettuccine noodles tossed in a creamy alfredo sauce made with butter, garlic, heavy cream, and parmesan cheese.
This combination creates a satisfying and indulgent meal that is sure to please any pasta lover.
For more chicken recipes, check out my Pomodoro chicken, cast iron chicken, chicken limone, and air fryer chicken tenders.
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Why this recipe works
- Time- this whole chicken dish comes together in under an hour, and you will have a delicious restaurant style dish that is super delish!
- Flavor- the chicken and pasta are tossed in a creamy buttery parmesan-infused Alfredo sauce with the right kick of cajun heat.
- Ease- even though this dish looks impressive, it is actually easy to make and is made with simple ingredients you can find in any grocery store!
- Restaurant style dish- if you are craving a restaurant style dish for dinner or lunch, but don’t want to spend lots of money, make this dish! It will fill your cravings and keep you full and satisfied.
- Versatile- this chicken dish is super versatile! You can add your favorite add ins for the dish like veggies, or sausage for extra flavor and texture.
What is blackened chicken alfredo?
Blackened Chicken Alfredo is a flavorful variation of the classic Italian dish, where the chicken is seasoned with a mix of herbs and spices before being pan-seared to a slightly charred, blackened state.
The smoky, spicy chicken is then tossed with fettuccine mixed with the Alfredo sauce – a rich, creamy concoction of butter, heavy cream, and Parmesan cheese.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the blackened chicken
Chicken- use either chicken thighs or chicken breast for this recipe. we used chicken breast for this recipe, feel free to use whatever chicken part that you like most. We used boneless chicken breasts.
Olive oil- use extra virgin olive oil for the best flavor. If you don't want to use olive oil, you can use avocado oil, canola oil, or vegetable oil!
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- for flavor. Adjust the black pepper to your personal liking.
Dried herbs- you will need dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and smoked paprika for this recipe. Feel free to use your favorite brands of dried herbs.
For the alfredo sauce
Garlic- freshly minced garlic will give you the best flavor for any dish. I highly recommend not using frozen minced garlic.
Heavy cream- the thickness of this sauce comes from the heavy cream and parmesan cheese, so you mustn't substitute the heavy cream with low-fat cream or milk.
Parmesan cheese- the parmesan cheese makes this sauce extra creamy and flavorful. I recommend grating your cheese yourself instead of buying pre-grated cheese for the best flavor.
Butter- use unsalted butter for this recipe.
Fettuccine noodles- these are a type of flat and long pasta, and you can easily find them in most grocery stores or specialty food shops. Use your favorite pasta brand for this.
Nutmeg- add a pinch of ground nutmeg for extra flavor. This is optional.
Instructions
In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions. Reserve a cup of the pasta water for later.
Drain and wash the pasta with cold water to prevent it from overcooking.
Make the blackened chicken seasoning. In a small mixing bowl, add the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and oregano, and mix it until well combined.
Start by patting dry chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole.
Brush them with oil and season them on both sides with the blackened chicken seasoning.
In a large skillet, add the olive oil (or vegetable oil), and heat the oil over medium-high heat. Add the chicken to the pan and cook them on each side for 8-10 minutes.
Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
In the same pan, add the butter and melt it over medium heat until it's completely melted. Add the olive oil and minced garlic, and cook it until the garlic is golden brown.
Add the heavy cream, grated parmesan cheese, salt and pepper to taste, nutmeg, and garlic powder, and mix constantly until the cheese is melted and the sauce is smooth and creamy.
Transfer the cooked pasta to the sauce and add as much pasta water as needed and mix until the pasta is covered with the sauce.
Slice the cooked chicken and top the pasta with the chicken. Garnish with parsley and serve!
Expert Tips
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Use fresh ingredients! Making this dish with fresh ingredients like fresh garlic, is essential and will transform your dish.
- When you make the pasta, always reserve a cup of pasta water. If your sauce is too thick, or you don't have enough sauce, add some pasta water and the starchy water will make your sauce creamy and smooth.
- Rinse the pasta with cold water when it's ready! This step ensures that the pasta will remain al dente and won't continue to cook.
- Cook the pasta to al dente. to stop the pasta from turning soggy from the juices, cook the pasta al dente. this step will keep your pasta dish fresh and delicious.
- Make the pasta in salted water. this will make sure that the pasta flavor isn't flat. add a generous amount of salt to the boiling water.
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken cutlets. Ensure that you clean the chicken and that there are no bones for easy eating.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevents your chicken from drying out.
- Dry the chicken with paper towels before you rub it with the spices. This ensures you have perfect crispy skin on the outside and tender meat on the inside.
Faq's
Chicken Alfredo is a specific type of chicken pasta that features a rich, creamy sauce made from butter, heavy cream, and Parmesan cheese.
On the other hand, chicken pasta is a broader term that can apply to any pasta dish that includes chicken, often tossed with various sauces such as tomato, pesto, or garlic and oil.
The sauce used, as well as additional ingredients like vegetables or spices, can greatly alter the taste and texture of the dish.
Blackened seasoning is a flavorful blend of herbs and spices that is commonly used in Cajun cuisine. It often includes ingredients like paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, and oregano.
Grilled and blackened refer to two different cooking techniques. Grilling involves cooking food on a grill over direct heat, often at high temperatures.
Blackening, is a cooking technique popular in Cajun cuisine where food is dredged in melted butter, coated with a blend of herbs and spices, and then cooked in a very hot skillet.
The high heat results in a slightly charred, blackened exterior, giving the food a spicy, robust flavor.
Storing
If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
Reheating
Reheat the chicken and pasta in the microwave until it is warm. Don't overheat to not dry the chicken.
Freezing
I do not recommend freezing this dish. It has the best texture and juiciness while being made fresh. It is okay to reheat it a day, or two later, but the freezer might ruin the texture of this chicken and will dry it out.
Make it ahead of time
You can make this dish ahead by making the sauce in advance. Then when you are ready to make the entire dish, cook the chicken according to the instructions add it to the sauce, and cook for another 2 or so minutes.
Substitutions
Chicken- you can swap the boneless chicken breasts with skinless chicken thighs or swap them with chicken tenderloins or chicken cutlets.
Whole grain- You can use any kind of your favorite pasta kinds and pasta shapes. Like chickpea pasta, brown rice pasta, spinach pasta, quinoa pasta, etc.
Gluten-free- you can make this recipe gluten-free by using gluten-free pasta. Simply follow the instructions as written.
Variations
Spicy- you can make this dish spicy by adding an additional pinch or two of cayenne pepper or adding chili flakes. Add it to your personal liking.
Cheesy blackened chicken alfredo- for a cheesy texture, add ½ cup of mozzarella cheese on top and melt it in the oven until it's melted. You can use fresh mozzarella on top by ripping it with your hands.
Pasta kind- instead of using fettuccine pasta, you can make this dish with any kind of your favorite pasta.
Veggies- you can add cooked vegetables to this dish like broccoli, zucchini, carrots, peas, green beans, etc.
Mushrooms- add your favorite kind of mushrooms to this dish, mushrooms go perfectly with alfredo sauce!
Protein- make this fettuccine alfredo with blackened shrimp, blackened salmon, or any protein of your choice!
Serving tips
Serve this chicken dish with air fryer garlic bread, butter garlic rolls, roasted vegetables, focaccia bread, or bruschetta with mozzarella.
Equipment
More chicken recipes
Marry me chicken- This marry me chicken is the perfect chicken dinner that is herby, creamy, tender, juicy, and goes perfectly with pasta or rice!
Honey butter chicken- This honey butter chicken is crispy, sweet, juicy, and tender, and comes together in 30 minutes!
Greek chicken gyros- This Greek chicken gyros is made with Greek yogurt, garlic, red wine vinegar, olive oil, lemon, oregano, and spices.
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If you liked this recipe
📖 Recipe
Best Blackened Chicken Alfredo (30 Minute Dish!)
Ingredients
For the blackened chicken
- 17.64 oz Chicken breast skinless, boneless
- 3 tablespoon Olive oil
- ½ tablespoon Smoked paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Dried thyme
- ½ teaspoon Dried oregano
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ⅓ teaspoon Kosher salt
- ½ teaspoon Black pepper
For the Alfredo sauce
- 14.1 oz Fettuccine pasta uncooked
- ¼ cup Butter
- 2 tablespoon Olive oil
- 1 ½ cups Heavy cream
- 1 cup Parmesan grated
- 2 cloves Garlic minced
- ½ teaspoon Garlic powder
- ¼ teaspoon Nutmeg
- Salt and pepper to taste
Instructions
- In a large pot over high heat, add the water, salt, and pasta, and cook the pasta to al dente according to the package instructions. Reserve a cup of the pasta water for later.
- Drain and wash the pasta with cold water to prevent it from overcooking.
- Make the blackened chicken seasoning. In a small mixing bowl, add the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and oregano, and mix it until well combined.
- Start by patting dry chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole.
- Brush them with oil and season them on both sides with the blackened chicken seasoning.
- In a large skillet, add the olive oil (or vegetable oil), and heat the oil over medium-high heat. Add the chicken to the pan and cook them on each side for 8-10 minutes.
- Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
- In the same pan, add the butter and melt it over medium heat until it's completely melted. Add the olive oil and minced garlic, and cook it until the garlic is golden brown.
- Add the heavy cream, grated parmesan cheese, salt and pepper to taste, nutmeg, and garlic powder, and mix constantly until the cheese is melted and the sauce is smooth and creamy.
- Transfer the cooked pasta to the sauce and add as much pasta water as needed and mix until the pasta is covered with the sauce.
- Slice the cooked chicken and top the pasta with the chicken. Garnish with parsley and serve!
Notes
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Use fresh ingredients! Making this dish with fresh ingredients like fresh garlic, is essential and will transform your dish.
- When you make the pasta, always reserve a cup of pasta water. If your sauce is too thick, or you don't have enough sauce, add some pasta water and the starchy water will make your sauce creamy and smooth.
- Rinse the pasta with cold water when it's ready! This step ensures that the pasta will remain al dente and won't continue to cook.
- Cook the pasta to al dente. to stop the pasta from turning soggy from the juices, cook the pasta al dente. this step will keep your pasta dish fresh and delicious.
- Make the pasta in salted water. this will make sure that the pasta flavor isn't flat. add a generous amount of salt to the boiling water.
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken cutlets. Ensure that you clean the chicken and that there are no bones for easy eating.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevents your chicken from drying out.
- Dry the chicken with paper towels before you rub it with the spices. This ensures you have perfect crispy skin on the outside and tender meat on the inside.
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