Blackened Chicken Alfredo (Irresistible)

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:

1. No fancy ingredients; this recipe uses common ingredients you probably already have in your pantry and fridge.
2. 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.
3. 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.

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:

More Cajun and Creole-inspired recipes:

Here is a link to all of my Cajun and Creole recipes.