Blackened Chicken Alfredo is the ultimate comfort food and features juicy chicken breasts coated in a deliciously spicy, homemade blackening seasoning.
They are then pan-seared to perfection and served on top of a bed of fettuccine pasta smothered in a rich and creamy Cajun Alfredo sauce and simply irresistible!
Your taste buds won’t be able to resist doing a happy dance with this cajun-inspired recipe that effortlessly marries two worlds of flavor: the velvety decadence of classic Alfredo sauce on fettuccine pasta and the captivating intensity of perfectly seasoned blackened chicken.
Like my recipe for Seafood Jambalaya, simple to make, Blackened Chicken Alfredo is perfect for a quick weeknight dinner but fancy enough for company. You will love how easy this recipe is, and your family will love the taste.
Jump to:
- What it is:
- Why you will love this recipe:
- Ingredient notes and substitutions:
- How to make Blackened Chicken Alfredo:
- Side dishes that pair well with this recipe:
- Make it your own – recipe variations:
- How to store and reheat leftovers:
- Make it ahead:
- How to cut chicken fillets and pound them out:
- Recipe FAQs:
- Expert tips and tricks:
- More Cajun and Creole-inspired recipes:
- 📋 Recipe:
What it is:
Blackened Chicken Alfredo is a delectable and flavorful dish combining the creamy richness of made-from-scratch Alfredo sauce with bold and spicy blackened chicken and fettuccine pasta.
Why you will love this recipe:
- No fancy ingredients; this recipe uses common ingredients you probably already have in your pantry and fridge.
- Although there are a number of steps, preparing this spicy chicken alfredo recipe is simpler than you think, because I provide easy-to-follow step-by-step instructions.
- This New Orleans favorite is versatile and looks and tastes like a restaurant-quality dish.
Ingredient notes and substitutions:
- Homemade blackening seasoning – is made by combining paprika, cayenne pepper, black pepper, dried ground oregano, thyme, and cumin, plus garlic, and onion powder, brown sugar, and kosher salt. Purchased blackening seasoning may be substituted.
- Boneless skinless chicken breasts – are a key ingredient. They are so large these days that I usually buy two breasts and cut them in half horizontally to make four fillets. You can substitute thighs. Both breasts and thighs should be pounded to ensure they are an even thickness.
- Unsalted butter – is used to saute the chicken and is also a key ingredient in the Alfredo sauce.
- Heavy whipping cream – is responsible for the luxurious, velvety texture of the sauce.
- Fresh garlic – adds great flavor to the Alfredo sauce
- Parmesan cheese – is another key ingredient in the Alfredo sauce. Its nutty, slightly salty taste complements the butter and cream and helps balance the sauce’s richness. Be sure to use freshly grated cheese. I don’t recommend the canned powdered variety as a substitute.
- Cajun seasoning – infuses the Alfredo sauce with a vibrant melody of flavors and elevates the taste of the sauce. I use a purchased blend in this recipe. Creole seasoning, which is a bit milder, may be substituted. Leftover blackening seasoning may also be substituted.
- Pasta – Refrigerated fresh fettuccini is my first choice and is what I recommend; however, any dried pasta may be used, including linguini, penne, or orzo. Feel free to use what you have in your pantry.
- Italian Parsley – an optional ingredient not pictured, adds freshness and a nice pop of color.
Specific measurements are listed in the recipe below.
How to make Blackened Chicken Alfredo:
- To make the blackening seasoning, mix all ingredients in a small bowl. Set aside.
- Use a paper towel to pat the chicken fillets dry. Then use a pastry brush to coat them with two tablespoons of melted butter. Sprinkle about a tablespoon of the blackening seasoning evenly over both sides of each breast and pat it in with your fingers.
- Heat a large cast iron skillet over medium-high heat and add three tablespoons of butter.
- When the butter has melted, and the skillet is hot, add the breasts and cook undisturbed for about five minutes per side or until a meat thermometer inserted in the thickest part of the breast measures 163° F.
- Remove the breasts from the pan, cover loosely with aluminum foil, let them rest, and reach a final safe internal temperature of 165° F. Reserve the skillet to sauté the garlic and make the Alfredo sauce. Do not wipe it out.
- Follow the directions on your pasta package and cook to the al dente stage. Reserve one cup of pasta water and drain in a colander. Set aside.
- Place the skillet over low heat and add the garlic; sauté for 30 seconds. Add the remaining butter and heavy whipping cream and heat for two minutes or until the butter is melted.
- Add one teaspoon of the leftover blackening seasoning, Cajun seasoning blend, or Creole seasoning blend, stir to combine, and cook for another minute. Do not let the mixture boil.
- Slowly add the parmesan cheese and whisk until it is melted and the sauce is smooth. Add the pasta and toss to combine. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until it loosens up and evenly coats the pasta.
- To serve, place the pasta in a large shallow pasta serving bowl or on a platter and top with the blackened chicken. If desired, garnish with parsley. For optimal flavor and texture, serve immediately.
Side dishes that pair well with this recipe:
Here are some popular options for side dishes that will pair well with Blackened Chicken Alfredo:
Bread: Texas Toast Garlic Bread, Southern Cornbread, Hoe Cakes, or Broccoli Cheddar Cheese Cornbread Muffins
Side Salad: Tomato Avocado Feta Salad, Spinach Salad with Apples and Pecans, Cucumber and Tomato Salad, or Broccoli Salad.
Vegetables: Purple Hull Peas, Field Peas, Copper Pennies, Sweet and Sour Green Beans, Fried Cabbage with Bacon, Collard Greens, or Grilled Vegetable Kabobs.
Dessert: Strawberry Sherbet, Orange Sherbet, Strawberry Trifle, Key Lime Mousse, Watermelon Popsicles, or Old Fashioned Strawberry Pie.
Make it your own – recipe variations:
Add some veggies – sautéed spinach, sun-dried tomatoes, cooked broccoli, asparagus, mushrooms, or red peppers can all be added to the pasta before serving.
Cooked and crumbled bacon or andouille sausage may also be added for additional flavor.
Blackened shrimp, blackened grouper, or blackened mahi mahi can be substituted for blackened chicken.
Layer the cooked pasta, cut-up blackened breasts, and Alfredo sauce in a casserole dish to make Blackened Chicken Alfredo Casserole. Top with a mixture of melted butter and breadcrumbs, and grated parmesan cheese, then, bake uncovered in a 350° F oven until the topping is golden and crispy.
How to store and reheat leftovers:
Leftovers can be stored covered in the fridge for up to four days.
Leftovers can be reheated in the microwave. Place them on a microwave-safe plate, add a few drops of water, milk, chicken stock, etc., and cover.
Microwave in 30-second increments until warmed through. Check and stir the contents between intervals to ensure even heating. Add more liquid as necessary to loosen the sauce.
Make it ahead:
I’m sorry, but this is one of those dishes that for the best taste and texture, I don’t recommend making ahead. However, you can prep your ingredients up to 24 hours ahead, and have them ready to go, so it will only take a few minutes to finish the dish.
- Make the blackening seasoning and measure out all ingredients.
- Prepare your chicken fillets, pound them until they are an even thickness, and coat them with butter and the blackening seasoning. Cover and refrigerate until you are ready to cook them.
- Shred the parmesan cheese and store it covered until you are ready to make the sauce.
Then, it’s just a matter of pan-searing the chicken, making the sauce, and cooking your pasta right before serving it.
How to cut chicken fillets and pound them out:
These days, chicken breasts are huge, which requires longer cooking times and results in unevenly cooked and dry meat. For the best results with this recipe, if your breasts are large, you will need to cut them in half and possibly pound them out so they will be an even thickness and cook evenly. Here is how to do that:
- Lay the breast flat on the cutting board and hold it in place with your non-dominant hand. Using a sharp knife, carefully slice through the center of the breast horizontally (parallel to the cutting board) to create two fillets of even thickness. Repeat with the second chicken breast to create four fillets in total.
- Place a fillet on a cutting board in a plastic storage bag and gently pound it to about a half-inch thickness using a meat mallet, rolling pin, or small skillet. Repeat with the remaining fillets.
Recipe FAQs:
Achieving the perfect blackened crust requires searing the chicken in a hot skillet for a short time. Keep a close eye on the chicken and adjust the heat as needed to create flavorful char without burning the exterior.
You can use alternatives such as half-and-half or whole milk, but remember that the sauce might be slightly less rich and creamy.
This recipe, as written, is spicy. On a scale of one to ten, it’s probably a six or seven. If you want less heat, reduce or eliminate the cayenne pepper and use Creole seasoning instead of Cajun in the Alfredo sauce.
Avoid boiling the Alfredo sauce, as it can cause it to break or curdle. Keep the heat low, and gently heat the sauce until warmed through.
Expert tips and tricks:
- Before making this recipe, ensure all your ingredients are prepped and ready to go.
- Don’t be shy with the blackened seasoning on the chicken. The spices give the dish its distinctive flavor, so make sure to coat the chicken evenly.
- When searing the chicken, use a hot skillet. This helps create a flavorful crust and prevents the chicken from sticking.
- Blackening the chicken does produce smoke, so be sure to turn your exhaust fan on high.
- Cook the chicken in batches if needed to avoid overcrowding the pan. Overcrowding can lead to uneven cooking and steaming instead of searing.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165° F (75° C) for safety. Do not let it cook any longer once it comes to temperature, or it will be dry and tough.
- Add the cream slowly while stirring to control the thickness when making the Alfredo sauce. If the sauce becomes too thick, thin it with the reserved pasta water.
- Allow the cooked chicken to rest for a few minutes before slicing. This helps the juices redistribute, resulting in juicier meat.
- This recipe assumes your chicken fillets are a half-inch thick. If they are thicker or thinner, the cooking time must be adjusted.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Blackened Chicken Alfredo
Equipment
- large cast iron skillet or another large heavy, bottom skillet
- colander
Ingredients
Blackened seasoning
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground thyme
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
Chicken & pasta
- 2 large boneless chicken breasts, sliced in half, and pounded to make 4 half-inch thick fillets
- 5 tablespoons unsalted butter, divided
- 9 ounces refrigerated fresh fettuccine, or dry pasta
Alfredo sauce
- ½ cup unsalted butter
- 1 ½ cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon blackening seasoning, Cajun seasoning, or Creole Seasoning
- 2 cups freshly grated parmesan cheese
Optional garnish
- 1 tablespoon chopped fresh parsley
Instructions
Blackening seasoning
- To make the blackening seasoning, mix all ingredients in a small bowl. Set aside.
Chicken & pasta
- Use a paper towel to pat the chicken fillets dry. Then use a pastry brush to coat them with two tablespoons of melted butter. Sprinkle about a tablespoon of the blackening seasoning evenly over both sides of each breast and pat it in with your fingers.
- Heat a large cast iron skillet over medium-high heat and add three tablespoons of butter.
- When the butter has melted, and the skillet is hot, add the breasts and cook undisturbed for about five minutes per side or until a meat thermometer inserted in the thickest part of the breast measures 163° F.
- Remove the breasts from the pan, cover loosely with aluminum foil, let them rest, and reach a final safe internal temperature of 165° F. Reserve the skillet to sauté the garlic and make the Alfredo sauce. Do not wipe it out.
- Follow the directions on your pasta package and cook to the al dente stage. Reserve one cup of pasta water and drain in a colander. Set aside.
Alfredo sauce
- Place the skillet over low heat and add the garlic; sauté for 30 seconds. Add the remaining butter and heavy whipping cream and heat for two minutes or until the butter is melted.
- Add one teaspoon of the leftover blackening seasoning, Cajun seasoning blend, or Creole seasoning blend, stir to combine, and cook for another minute. Do not let the mixture boil.
- Slowly add the parmesan cheese and whisk until it is melted and the sauce is smooth. Add the pasta and toss to combine. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until it loosens up and evenly coats the pasta.
Serving & garnish
- To serve, place the pasta in a large shallow pasta serving bowl or on a platter and top with the blackened chicken. If desired, garnish with parsley. For optimal flavor and texture, serve immediately.
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