Best Blackened Chicken Alfredo Recipe

If you love creamy pasta and bold, spicy flavors, this Blackened Chicken Alfredo is about to become your go-to comfort dish. With juicy, perfectly spiced chicken breasts served over a bed of rich, creamy Alfredo sauce, it’s a delightful twist on a classic. The blackening seasoning adds depth and warmth, while the Alfredo sauce brings everything together in a luscious, decadent meal.

Step-by-Step Instructions

Step 1: Prepare the Blackening Seasoning

1. Combine the Spices: In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
2. Season the Chicken: Rub the seasoning mixture generously over both sides of the chicken breasts, ensuring an even coating.

Step 2: Cook the Blackened Chicken

1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Sear the Chicken: Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and has a dark, crispy crust.
3. Rest the Chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Step 3: Cook the Fettuccine Pasta

1. Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes.
2. Drain the Pasta: Reserve about 1/2 cup of pasta water before draining the pasta. Set the pasta aside.

Step 4: Make the Alfredo Sauce

1. Melt the Butter: In the same skillet used for the chicken, add 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
2. Sauté the Garlic: Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the Cream: Pour in the heavy cream and bring it to a simmer, stirring frequently.
4. Add the Parmesan: Gradually whisk in the grated Parmesan cheese, allowing it to melt and thicken the sauce. Season with salt, pepper, and optional nutmeg to taste.

Step 5: Combine Pasta and Alfredo Sauce

1. Toss the Pasta: Add the cooked fettuccine to the Alfredo sauce and toss until the pasta is evenly coated. If the sauce is too thick, use some of the reserved pasta water to thin it out.

Step 6: Serve the Blackened Chicken Alfredo

1. Plate the Dish: Divide the Alfredo-coated fettuccine between serving plates. Top with sliced blackened chicken.
2. Garnish: Sprinkle with fresh parsley or basil and extra grated Parmesan cheese for a touch of freshness and flavor.

Why You’ll Love This Blackened Chicken Alfredo

• Bold Flavors: The spicy blackened chicken pairs beautifully with the rich, creamy Alfredo sauce, creating a perfectly balanced dish.
• Easy to Make: With simple ingredients and straightforward steps, this dish comes together in about 30 minutes.
• Comfort Food at Its Best: Creamy, cheesy pasta with tender, flavorful chicken—this is comfort food done right.
• Customizable: Adjust the spice level of the blackened chicken or add vegetables like spinach or mushrooms for added nutrition and texture.

Tips and Variations

1. Spice Adjustments:

• If you’re sensitive to heat, reduce the amount of cayenne pepper in the blackening seasoning to tone down the spiciness.

2. Add Veggies:

• For a healthier twist, sauté spinach, mushrooms, or bell peppers before making the Alfredo sauce and toss them in with the pasta.

3. Swap the Pasta:

• While fettuccine is a classic choice, you can use any pasta you like, such as penne, linguine, or even whole-wheat pasta.

Storage and Reheating

Storing Leftovers:

• Store any leftover Blackened Chicken Alfredo in an airtight container in the refrigerator for up to 3 days.

Reheating:

• To reheat, place the pasta in a skillet over medium heat, adding a splash of cream or milk to loosen the sauce. Heat until warmed through, stirring occasionally.

Conclusion

This Blackened Chicken Alfredo Recipe brings together the best of both worlds: spicy, smoky chicken and creamy, cheesy pasta. It’s an indulgent dish that’s easy to make but feels like a restaurant-quality meal. Whether you’re cooking for yourself or entertaining guests, this dish will impress with its bold flavors and comforting texture. Plus, it’s quick enough to whip up on a busy weeknight without sacrificing taste or quality.

Yield: 4

Best Blackened Chicken Alfredo Recipe

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If you love creamy pasta and bold, spicy flavors, this Blackened Chicken Alfredo is about to become your go-to comfort dish. With juicy, perfectly spiced chicken breasts served over a bed of rich, creamy Alfredo sauce, it’s a delightful twist on a classic. The blackening seasoning adds depth and warmth, while the Alfredo sauce brings everything together in a luscious, decadent meal.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• For the Blackened Chicken:
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the Alfredo Sauce:
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• For the Pasta:
• 1 lb fettuccine or pasta of choice
• Fresh parsley, chopped (for garnish)
• Extra Parmesan cheese for serving

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
2. Prepare the Blackened Chicken:
   In a small bowl, mix together the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.
3. Season the Chicken:
   Rub the chicken breasts with olive oil, then coat both sides evenly with the blackened seasoning mixture.
4. Cook the Chicken:
   Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
5. Make the Alfredo Sauce:
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
6. Add Parmesan Cheese:
   Gradually stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Season with black pepper, salt, and a pinch of nutmeg if desired. Let the sauce simmer for another 2-3 minutes until thickened.
7. Combine the Pasta and Sauce:
   Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
8. Serve:
   Plate the Alfredo pasta and top with sliced blackened chicken. Garnish with fresh parsley and extra Parmesan cheese.

Notes

Spice Level: Adjust the amount of cayenne pepper based on your spice preference. For a milder version, use less or omit it.

Chicken Variations: You can substitute with shrimp or use grilled chicken for a different twist.

Make Ahead: The Alfredo sauce can be made ahead of time and stored in the fridge for up to 2 days. Reheat gently over low heat.