Blackened Chicken Alfredo Recipe: A Bold Twist on Classic Pasta

If you’re looking to elevate your traditional Chicken Alfredo, this Blackened Chicken Alfredo recipe is the perfect option. I’ve made this dish countless times, and every time, it delivers a burst of flavor with a Cajun twist.

The juicy, blackened chicken pairs perfectly with the creamy, Parmesan-laden sauce. It’s simple to make, but the bold flavors will make it feel like a gourmet meal. So, if you’re craving a flavorful, creamy pasta dish, this recipe is a must-try.

You can also brighten up your mealtime with our easy and aromatic Lemon Basil Chicken Cutlets recipe.

Additional Tips for Making this Recipe Better

As someone who has made this recipe multiple times, I’ve picked up a few tips to make it even better. Here are some things I’ve learned along the way to ensure you get the most delicious and flavorful dish possible:

• Pound the chicken evenly: I recommend pounding the chicken to about ½ inch thickness. This helps the chicken cook evenly, resulting in a juicy, tender texture. It also ensures that the seasoning sticks to the chicken better.
• Don’t skip the resting time for the chicken: Letting the chicken rest after cooking ensures it stays juicy and doesn’t dry out when you slice it.
• Use freshly grated Parmesan cheese: I always use freshly grated Parmesan instead of pre-grated cheese for a smoother, more flavorful sauce. It melts better and adds a richer taste.
• Adjust spice levels: If you love spice, feel free to increase the amount of cayenne pepper in the blackening seasoning. Just be sure to taste as you go, so it doesn’t get too hot for your preference.
• Cook pasta al dente: Cooking your fettuccine al dente ensures that it doesn’t become mushy when tossed in the creamy sauce. I always reserve some pasta water to adjust the sauce’s consistency.

Variations of Blackened Chicken Alfredo

While the traditional recipe is amazing, sometimes it’s fun to switch things up! Here are a few variations and ingredient swaps you can try to personalize the dish:

• Dairy-Free Option: You can substitute the heavy cream with coconut milk and use dairy-free Parmesan cheese. This makes the dish dairy-free while still keeping it creamy and flavorful.
• Gluten-Free Option: Simply use gluten-free fettuccine for a gluten-free version of this dish.
• Add Veggies: Feel free to add sautéed spinach, mushrooms, or bell peppers to the dish for extra texture and flavor. They pair beautifully with the Cajun-spiced chicken.
• Spicy Twist: For an extra spicy kick, try adding a few dashes of hot sauce or chili flakes to the sauce, enhancing the boldness of the blackened seasoning.

From crispy to creamy, check out our variety of chicken recipes perfect for lunch or dinner.

How to Serve Blackened Chicken Alfredo?

Once your Blackened Chicken Alfredo is ready, it’s time to serve it in a way that makes the meal visually appealing and even more delicious:

• Presentation: Serve the creamy pasta in a shallow bowl or deep plate. Layer the sliced blackened chicken on top of the pasta, ensuring it’s visible for that eye-catching look. Garnish with a sprinkle of fresh parsley or basil for a pop of color.
• Side Dishes: Pair the dish with a light, fresh salad like a tomato cucumber salad, which complements the richness of the pasta. Lemon Basil Chicken Cutlets recipe make a perfect side as well, adding crunch and flavor.
• Garnishing: A sprinkle of extra grated Parmesan on top before serving adds more cheesy goodness and enhances the dish’s presentation.

How to Store the Blackened Chicken Alfredo?

Properly storing leftovers will help maintain the flavor and texture of your Blackened Chicken Alfredo. Here’s how you can store, reheat, and enjoy it later:

• Storing: You can store the Blackened Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Be sure to let the dish cool completely before sealing it in the container.
• Freezing: Freezing the pasta is an option if you want to enjoy it later. However, the sauce may separate a bit upon reheating. I recommend freezing the pasta and sauce separately for the best result.
• Reheating: To reheat, simply warm the pasta on the stovetop over low heat, adding a splash of milk or cream to bring back the creamy consistency. You can also microwave it for a quick reheat.

Why You’ll Love This Blackened Chicken Alfredo Recipe?

This Blackened Chicken Alfredo isn’t just delicious, it’s also incredibly easy to make and can be adapted to suit your preferences. Here’s why I think you’ll love this recipe:

• Quick and Easy: In just 30 minutes, you’ll have a flavorful, creamy, restaurant-quality dish that’s perfect for busy weeknights.
• Bold Flavors: The blackened chicken brings an exciting Cajun twist to the classic chicken Alfredo, making it anything but ordinary.
• Customizable: From spice levels to veggie add-ins, this recipe is versatile and can be adjusted to suit your tastes.
• Family-Friendly: This dish is guaranteed to please everyone at the dinner table. It’s rich, comforting, and packed with flavor that both adults and kids will enjoy.

Ben Carraoli

Blackened Chicken Alfredo Recipe

This Blackened Chicken Alfredo is a flavorful twist on the traditional chicken Alfredo. The Cajun blackening seasoning adds a bold kick to the tender chicken, while the creamy Alfredo sauce delivers all the indulgence you love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Calories: 450

Ingredients Method

Ingredients

  

• 8 ounces fettuccine – The base of this dish; fettuccine pairs well with the creamy Alfredo sauce.
• 2 medium chicken breasts – Pounded thin to ensure tenderness and coated with blackening seasoning for extra flavor.
• 4 tablespoons unsalted butter – Adds richness to the sauce and helps in cooking the chicken.
• 2 tablespoons olive oil – For searing the chicken and preventing it from sticking to the pan.
• 4 garlic cloves minced – Provides aromatic flavor to the Alfredo sauce.
• 1 1/2 cups low-sodium chicken broth – Adds depth to the sauce while keeping the sodium level in check.
• 1 tablespoon cornstarch – Used to thicken the sauce for a creamy consistency.
• 1 cup heavy cream – Adds richness to the sauce; can be replaced with evaporated milk for a lighter option.
• 3/4 cup freshly grated Parmesan cheese – The key ingredient for the creamy cheesy sauce. Freshly grated cheese melts better than pre-grated cheese.
• Blackening Seasonings:
• 2 tsp smoked paprika garlic powder, onion powder – These spices create the signature Cajun flavor for the chicken.
• 1 teaspoon salt – Enhances all the flavors.
• 1 tsp dried oregano dried thyme – Adds a savory herby note to balance the richness of the sauce.
• 1/2 teaspoon black pepper – Provides a mild heat and depth of flavor.
• 1/4-1/2 teaspoon cayenne pepper – Adds a little heat; adjust to taste.

Method

 

1. To begin, slice each chicken breast through the center to create two thinner fillets. Cover them with plastic wrap and use a meat mallet or the side of a can to pound them to an even thickness, about ½-inch thick. This will ensure that the chicken cooks evenly and stays tender. Once the chicken is ready, mix all the blackening seasonings in a small bowl. Use this seasoning mixture to generously coat both sides of the chicken. Let the seasoned chicken rest while you prepare the pasta and sauce.
2. Bring a large pot of heavily salted water to a boil. Cook the fettuccine just until al dente, which should take about 8-10 minutes. Reserve ½ cup of the pasta water before draining the pasta. Once drained, toss the pasta with a drizzle of olive oil to prevent it from sticking together and set it aside for later use.
3. In a large, heavy-bottomed skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once the pan is hot, add the seasoned chicken fillets and cook for about 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and place it on a cutting board. Loosely cover it with foil and let it rest for at least 5 minutes before slicing or chopping it into bite-sized pieces.
4. In the same skillet where you cooked the chicken (don’t wipe it out), melt the remaining 2 tablespoons of butter over medium-low heat. Add the minced garlic and the remaining tablespoon of blackening seasoning, cooking for about 3 minutes until fragrant. Pour in half of the chicken broth and whisk the remaining broth with the cornstarch until smooth. Add this mixture into the skillet along with the heavy cream. Bring the sauce to a simmer and let it thicken, stirring occasionally. Once the sauce has thickened to your desired consistency, reduce the heat to low and stir in the freshly grated Parmesan cheese until melted and creamy.
5. Add the cooked fettuccine into the skillet with the Alfredo sauce and toss everything together to coat the pasta evenly in the sauce. If needed, add a little reserved pasta water to adjust the sauce’s consistency. Then, slice the rested chicken and add it to the skillet, along with any juices that have accumulated on the cutting board. Taste the dish and adjust the seasoning with additional salt, pepper, or cayenne for extra spice. Garnish with fresh parsley and serve immediately.