Craving a restaurant-quality pasta dish at home? This Blackened Chicken Alfredo recipe is the answer! The bold, spicy flavors of perfectly blackened chicken paired with a rich, creamy alfredo sauce create a flavor combination that’s absolutely irresistible. While this classic dish might seem intimidating to make at home, I’m here to guide you through every step of creating this showstopping meal that will have your family and friends begging for seconds.
Table of Contents
I first discovered my love for blackened chicken alfredo during a trip to New Orleans, where the combination of traditional Cajun cooking techniques with Italian-inspired pasta completely won me over. After several attempts to recreate that magical dish at home, I’ve perfected this recipe that brings those same incredible flavors to your dinner table.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients
For the Blackening Seasoning:
- 1 tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust according to your preference)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried basil
For the Chicken and Pasta:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 12 ounces fettuccine pasta
- 1/2 cup reserved pasta water
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (freshly grated if possible)
- Salt and pepper to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Extra grated Parmesan cheese
- Red pepper flakes (optional)
Notes on Ingredients
Type of Pasta
While traditional fettuccine is the classic choice for alfredo sauce, you can also use linguine, pappardelle, or tagliatelle. Their flat, wide shape helps capture the creamy sauce perfectly. For a gluten-free option, use gluten-free fettuccine or rice pasta.
Blackening Seasoning
The homemade blend provided above delivers the most authentic flavor, but in a pinch, you can use store-bought options like “Slap Ya Mama,” “Tony Chachere’s,” or “Chef Paul Prudhomme’s Magic Seasoning Blends.” These typically contain more salt, so adjust your added salt accordingly.
Chicken Breast
For the most tender results, pound chicken breasts to an even 1/2-inch thickness. This ensures even cooking and maximum surface area for that delicious blackened crust. If chicken breasts are very large, slice them horizontally before pounding.
Parmesan Cheese
Freshly grated Parmesan cheese is non-negotiable for an authentic alfredo sauce. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a grainy sauce. Invest in a block of good-quality Parmesan (Parmigiano-Reggiano if possible) and grate it yourself for the creamiest results.
Equipment
- Cast iron skillet (preferred for blackening) or heavy-bottomed pan
- Large pot for cooking pasta
- Meat mallet or heavy rolling pin (for pounding chicken)
- Cheese grater
- Medium saucepan for alfredo sauce
- Tongs
- Whisk
- Cutting board and sharp knife
- Measuring cups and spoons
Step-by-Step Instructions
1. Prepare the Blackening Seasoning
Combine all the spices listed in the blackening seasoning section in a small bowl. Mix thoroughly to ensure even distribution of the spices. This can be prepared ahead of time and stored in an airtight container.
2. Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.
Pat the chicken dry with paper towels (this helps the seasoning adhere better). Season both sides generously with the blackening seasoning, pressing it into the meat to form a crust.
3. Cook the Pasta
Bring a large pot of salted water to boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes.
Before draining, have about 1/2 cup of the pasta cooking water reserved (this starchy water helps thicken and bind the sauce). Drain the pasta but don’t rinse it – the starch on the pasta helps the sauce adhere.
4. Blacken the Chicken
Heat olive oil in a cast-iron skillet over medium-high heat until almost smoking. Carefully place the seasoned chicken breasts in the hot skillet, being careful not to overcrowd the pan (work in batches if necessary).
Cook for 4-5 minutes on each side until deeply blackened on the outside and the internal temperature reaches 165°F (75°C). The chicken should have a dark, almost black crust with a beautiful reddish-brown color from the spices, not from burning.
Remove the chicken from the pan and let it rest for about 5 minutes before slicing into strips.
5. Make the Alfredo Sauce
In a medium sauce pan, melt butter over medium heat, add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Slowly pour in heavy cream while whisking continuously. Bring to a gentle simmer (don’t let it boil) and reduce heat to medium-low.
Gradually add the freshly grated Parmesan cheese, whisking constantly until smooth and melted. This should take about 3-4 minutes.
Add freshly grated nutmeg, salt, and pepper to taste. Continue to simmer gently until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
6. Combine Everything
Add the cooked fettuccine to the alfredo sauce and toss until well coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Place the pasta on plates or in a large serving dish, top with the sliced blackened chicken, and garnish with chopped parsley, extra Parmesan cheese, and red pepper flakes if desired.
Video Tutorial
Tips and Variations
Tips for Success
- Don’t rush the chicken: For the perfect blackened crust, make sure your pan is hot enough before adding the chicken, and resist the urge to move the chicken too frequently.
- Temperature control: If your pan starts smoking excessively, reduce the heat slightly. Blackening creates smoke, so ensure your kitchen is well-ventilated.
- Sauce thickness: The alfredo sauce will continue to thicken as it cools, so make it slightly thinner than your desired final consistency.
- Pasta tip: Cook the pasta just until al dente as it will continue to cook slightly when tossed with the hot sauce.
“The secret to perfect blackened chicken isn’t just the seasoning—it’s having the courage to let it develop that deep, flavorful crust without moving it too soon.” – Chef Paul Prudhomme
Variations
| Variation | How to Prepare |
|---|---|
| Vegetable Addition | Add 1 cup of sautéed mushrooms, bell peppers, or broccoli to the sauce |
| Seafood Twist | Substitute chicken with 1 pound of large shrimp (cook for just 2 minutes per side) |
| Spicier Version | Double the cayenne pepper in the blackening seasoning |
| Lighter Alfredo | Replace half the heavy cream with 2% milk and add 2 oz reduced-fat cream cheese |
| Vegetarian Option | Substitute chicken with blackened portobello mushrooms or cauliflower steaks |
Serving Suggestions
This blackened chicken alfredo pairs perfectly with:
- A crisp Caesar salad or simple green salad with vinaigrette
- Garlic bread or warm crusty bread for sopping up extra sauce
- Roasted asparagus or green beans for added vegetables
- A glass of chilled Chardonnay or Pinot Grigio for the adults
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The sauce may separate when cold. Reheat gently on the stovetop over low heat with a splash of milk or cream to bring the sauce back together. Microwave reheating works in a pinch but stir every 30 seconds.
- Freezing: While possible, freezing is not recommended as the sauce may break when thawed, losing its creamy texture.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 850 |
| Protein | 48g |
| Carbohydrates | 52g |
| Fat | 49g |
| Saturated Fat | 28g |
| Cholesterol | 230mg |
| Sodium | 880mg |
| Fiber | 2g |
| Sugar | 3g |
Recipe Card
The Ultimate Blackened Chicken Alfredo
A spicy, flavorful blackened cajun chicken paired with creamy, rich alfredo sauce and fettuccine pasta.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
- 4 chicken breasts, pounded to even thickness
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups freshly grated Parmesan
- Custom blackening seasoning blend (see recipe)
- Fresh parsley for garnish
Instructions:
- Season chicken with blackening spice mixture
- Blacken chicken in hot skillet, 4-5 minutes per side
- Cook pasta according to package directions
- Make alfredo sauce with butter, garlic, cream and Parmesan
- Slice chicken and toss with pasta and sauce
- Garnish and serve immediately
Did you enjoy this blackened chicken alfredo recipe? I’d love to hear how it turned out! Leave a comment below and don’t forget to rate this recipe. If you snapped a photo of your creation, tag us on social media with #BlackenedChickenAlfredo.
Looking for more pasta inspiration? Check out my related recipes:
- Creamy Garlic Shrimp Pasta
- One-Pot Cajun Pasta
- Classic Fettuccine Alfredo with Broccoli
Happy cooking!