Blackened Chicken Alfredo Recipe

If you’re a fan of creamy pasta and spicy, flavorful chicken, then this Blackened Chicken Alfredo is about to become your new favorite meal. The rich, velvety Alfredo sauce contrasts beautifully with the bold, smoky, and slightly spicy blackened chicken, creating a balanced and flavorful dish that’s perfect for a special occasion or a comforting weeknight dinner. Best of all, it’s a meal that comes together in under an hour, so let’s dive into how to make this delicious pasta dish.

Step-by-Step Instructions

Step 1: Prepare the Blackened Chicken Seasoning

In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. This is your blackening seasoning blend that will give the chicken its bold and smoky flavor.

Step 2: Season and Sear the Chicken

Pat the chicken breasts dry with paper towels to remove excess moisture. Rub each chicken breast generously with the blackening seasoning on both sides.

In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The chicken should have a dark, crispy exterior from the blackening seasoning.

Once cooked, remove the chicken from the skillet and let it rest while you prepare the Alfredo sauce.

Step 3: Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later.

Step 4: Make the Alfredo Sauce

In the same skillet that you cooked the chicken in (don’t clean it — you want all those flavorful bits), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Slowly pour in the heavy cream, whisking constantly. Bring the mixture to a gentle simmer and let it cook for about 3-5 minutes, allowing the cream to thicken slightly.

Next, stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to whisk until the sauce is smooth and creamy. If the sauce is too thick, you can add a splash of the reserved pasta water to loosen it up.

Step 5: Combine the Pasta and Sauce

Once the Alfredo sauce is ready, add the cooked pasta to the skillet. Toss the pasta in the sauce, making sure every strand is coated in that creamy goodness. If the sauce is too thick, add a little more pasta water until you reach the desired consistency.

Step 6: Slice the Chicken and Serve

Slice the blackened chicken breasts into thin strips. Plate the pasta and top with the sliced chicken. Garnish with chopped parsley and an extra sprinkle of Parmesan cheese for a finishing touch.

Serving Suggestions

With Garlic Bread

Serve this dish with warm garlic bread to soak up any leftover Alfredo sauce. The garlicky, buttery bread pairs perfectly with the creamy pasta.

With a Side Salad

A simple Caesar salad or mixed greens with a light vinaigrette can help balance out the richness of the Alfredo sauce, making the meal feel lighter and more refreshing.

With Roasted Vegetables

Add some roasted vegetables like broccoli, zucchini, or asparagus on the side to add color, texture, and nutrients to the meal.

Tips for the Best Blackened Chicken Alfredo

Use Fresh Parmesan

For the best flavor and texture, use freshly grated Parmesan cheese instead of the pre-grated variety. Freshly grated cheese melts more smoothly into the sauce, giving it a creamier consistency.

Adjust the Spice Level

If you’re not a fan of spicy food, you can reduce or omit the cayenne pepper in the blackened seasoning. Alternatively, if you love spice, feel free to add a little extra!

Don’t Overcook the Chicken

Be mindful not to overcook the chicken. Use a meat thermometer to check for doneness. Chicken can quickly become dry if overcooked, so aim for an internal temperature of 165°F (74°C).

Store and Reheat

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta and chicken in a skillet over medium heat. You can add a splash of cream or milk to the pasta to help loosen the sauce.

Conclusion

This Blackened Chicken Alfredo is a winning combination of bold, spicy chicken and creamy, indulgent pasta. The blackening spices bring a smoky heat to the dish, which is perfectly balanced by the richness of the Alfredo sauce. Whether you’re cooking for family or friends, this meal is sure to impress with its bold flavors and comforting texture.

FAQs

Can I use a different type of pasta?

Absolutely! While fettuccine is the classic choice for Alfredo, you can use any pasta you like. Penne, linguine, or even spaghetti work well.

What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half, but keep in mind that the sauce may be slightly less rich and creamy. Avoid using milk, as it may make the sauce too thin.

Can I make this dish ahead of time?

Yes, you can make the blackened chicken and Alfredo sauce ahead of time. When ready to serve, simply reheat everything together and toss with freshly cooked pasta.

Is there a way to make the sauce lighter?

For a lighter sauce, you can use half-and-half or a mix of half cream and half chicken broth. However, this will result in a less creamy sauce.

What other proteins can I use instead of chicken?

You can easily substitute the chicken with shrimp, salmon, or even tofu if you want to try a different protein in this dish.

Yield: 4

Blackened Chicken Alfredo Recipe

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If you're a fan of creamy pasta and spicy, flavorful chicken, then this Blackened Chicken Alfredo is about to become your new favorite meal. The rich, velvety Alfredo sauce contrasts beautifully with the bold, smoky, and slightly spicy blackened chicken, creating a balanced and flavorful dish that’s perfect for a special occasion or a comforting weeknight dinner. Best of all, it’s a meal that comes together in under an hour, so let’s dive into how to make this delicious pasta dish.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• For the Blackened Chicken:
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• For the Alfredo Sauce:
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/4 teaspoon black pepper
• Salt, to taste
• 1/4 teaspoon nutmeg (optional)
• 12 oz fettuccine pasta
• Fresh parsley (for garnish)

Instructions

1. Prepare the Pasta:
   Cook the fettuccine pasta according to the package instructions. Drain and set aside.
   
2. Season the Chicken:
   In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.
   Rub both sides of the chicken breasts with olive oil, then coat them evenly with the blackened seasoning mixture.
   
3. Cook the Chicken:
   Heat a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until the chicken is blackened and fully cooked (internal temperature should reach 165°F/74°C). Remove from the skillet and set aside to rest for a few minutes before slicing.
   
4. Make the Alfredo Sauce:
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   Stir in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes to thicken slightly.
   Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with black pepper, and salt, and add nutmeg if desired. Simmer for another 2 minutes.
   
5. Combine Pasta and Sauce:
   Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly in the creamy sauce.
   
6. Serve:
   Slice the blackened chicken and serve it over the Alfredo pasta. Garnish with freshly chopped parsley.

Notes

Chicken: For extra tenderness, you can pound the chicken breasts to an even thickness before seasoning and cooking.

Spice Level: Adjust the amount of cayenne pepper to suit your heat preference. If you prefer it milder, reduce the cayenne or omit it entirely.

Sauce Consistency: If the Alfredo sauce becomes too thick, add a little pasta water or chicken broth to thin it out.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to maintain the creamy texture.

Serving Suggestions: Serve this dish with garlic bread and a simple green salad for a complete meal. You can also add steamed vegetables like broccoli for extra texture and nutrients.