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Blackened Chicken Alfredo Recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.