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    Home ยป Recipes ยป Chicken

    Blackened Chicken Alfredo Recipe with Pasta (Cajun)

    Published: Aug 19, 2023 ยท Updated: Jul 5, 2024 Author: Sharon Rigsby

    Jump to Recipe
    A cast iron skillet with three blackened chicken breasts.

    Blackened Chicken Alfredo is the ultimate comfort food! This recipe features juicy chicken breasts coated in a deliciously spicy, homemade Cajun blackening seasoning, pan-seared to perfection, served on a bed of fettuccine pasta smothered in a creamy Alfredo sauce.

    Blackened Chicken Alfredo over fettuccine pasta on a platter.

    Your taste buds won’t be able to resist doing a happy dance with this cajun-inspired, easy 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 recipes for Chicken and Broccoli Pasta and Seafood Jambalaya, 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 I love this recipe and you will too!
    • Ingredient notes and substitutions:
    • How to make Blackened Chicken Alfredo
    • Side dishes that pair well with this recipe
    • Recipe variations โ€“ make it your own
    • How to store and reheat leftovers
    • Make it ahead
    • How to cut chicken filets and pound them out
    • Recipe FAQs:
    • Expert tips and tricks:
    • More Cajun and Creole-inspired recipes:
    • ๐Ÿ“‹ Recipe:

    What it is?

    Blackened Chicken Alfredo is a Cajun chicken pasta similar to traditional chicken Alfredo, combining the creamy richness of homemade Alfredo sauce with bold and spicy blackened chicken and fettuccine pasta.

    Why I love this recipe and you will too!

    1. No fancy ingredients; this recipe uses common ingredients you probably already have in your pantry and fridge.
    2. Although there are several steps, preparing this spicy chicken Alfredo recipe is easier than you think because I provide easy-to-follow step-by-step instructions.
    3. This New Orleans favorite featuring creamy parmesan pasta is versatile and looks and tastes like a restaurant-quality dish.

    Ingredient notes and substitutions:

    Ingredients for blackening seasonings, raw chicken breasts, fettuccine and a block of parmesan cheese.
    • Homemade blackening seasoning combines Cajun spices, paprika, cayenne pepper, black pepper, dried ground oregano, thyme, cumin, garlic powder, onion powder, brown sugar, and kosher salt. Purchased blackening seasoning may be substituted. Red pepper can be substituted for the cayenne pepper.
    • Boneless skinless chicken breasts – are a key ingredient. These days, they are so large that I usually buy two breasts and cut them in half horizontally to make four filets. 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 a key ingredient in the creamy cheese sauce. You can substitute olive oil to saute the chicken, but you still need the butter for the creamy sauce.
    • Heavy whipping cream – is responsible for the luxurious, velvety texture of the sauce.
    • Fresh garlic – adds great flavor to this chicken Alfredo pasta recipe.
    • Fresh 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 – a combination of spices, 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 fettuccine is my first choice and is what I recommend; however, any dried pasta may be used, including linguini, penne pasta, 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 card below.

    How to make Blackened Chicken Alfredo

    1. To make the blackening seasoning, mix all ingredients in a small bowl. Set aside.
    2. Use a paper towel to pat the chicken filets 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.
    Raw chicken fillets topped with blackening seasoning.
    1. Heat a large cast iron skillet over medium-high heat and add three tablespoons of butter.
    2. 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 163ยฐ F.
    Three blackened chicken breasts cooking in a cast iron skillet.
    1. Remove the breasts from the pan, cover loosely with aluminum foil, let them rest, and reach a final safe internal temperature of 165ยฐ F. Reserve the skillet to sautรฉ the garlic and make the Alfredo sauce. Do not wipe it out.
    2. 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.
    3. Place the skillet over low heat and add the garlic; sautรฉ for 30 seconds. Add the remaining butter and heavy whipping cream and heat for two minutes or until the butter is melted.
    4. 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.
    A cast iron skillet with Cajun Alfredo sauce and a wooden spoon.
    1. 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.
    2. To serve, place the pasta in a large shallow pasta serving bowl or on a platter and place the blackened chicken on top of the pasta. If desired, garnish with parsley. For optimal flavor and texture, serve immediately.
    Two blackened chicken fillets on top of fettuccini Alfredo.

    Side dishes that pair well with this recipe

    I like serving Blackened Chicken Alfredo with Texas Toast Garlic Bread or Broccoli Cheddar Cheese Cornbread Muffins. My Tomato Avocado Feta Salad, Spinach Salad with Apples and Pecans, or Old Fashioned Cucumbers, Tomatoes and Onions in Vinegar all pair nicely.

    Add a side of Purple Hull Peas, Field Peas, or Sweet and Sour Green Beans, and you have a feast!

    Recipe variations – make it your own

    Add some veggies – sautรฉed 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 recipe can be substituted for blackened chicken.

    How to store and reheat leftovers

    Leftovers can be stored in an airtight container 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. Add more liquid if necessary.

    Make it ahead

    I’m sorry, but this is one of those dishes that I don’t recommend making ahead for the best taste and texture. 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.

    How to cut chicken filets 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 filets of even thickness. Repeat with the second chicken breast to create four filets in total.
    • Place a filet on a cutting board in a plastic storage bag and gently pound it to a half-inch thickness using a meat mallet, rolling pin, or small skillet. Repeat with the remaining filets.

    Recipe FAQs:

    How do I ensure the chicken is properly blackened without being burned?

    Achieving the perfect blackened crust requires searing the breast in a hot skillet for a short time. Keep a close eye on it and adjust the heat to create flavorful char without burning the exterior.

    Can I substitute heavy cream with a lighter alternative?

    You can use alternatives such as half-and-half or whole milk, but remember that the sauce might be slightly less rich and creamy.

    Can I adjust the level of spiciness in the blackened chicken?

    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.

    How do I prevent the Alfredo sauce from curdling or separating?

    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 for blackened chicken alfredo, 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 165ยฐ F (75ยฐ 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 filets are a half-inch thick. If they are thicker or thinner, the cooking time must be adjusted.

    More Cajun and Creole-inspired recipes:

    • Cajun shrimp and grits in a white bowl garnished with chopped parsley.
      Best Cajun Shrimp and Grits Recipe (Creamy & Cheesy)
    • A bowl of shrimp creole served over rice.
      New Orleans-Style Shrimp Creole with Cajun Cream Sauce
    • Dirty rice topped with parsley and a glass of wine.
      Easy Classic Cajun Dirty Rice with Sausage
    • Shrimp toast on a serving plate.
      Creole Shrimp Toast – Easy & Cheesy

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

    โญ โญ โญโญโญ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!

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    Blackened Chicken Alfredo on a bed of fettuccine.

    Blackened Chicken Alfredo Recipe with Pasta (Cajun)

    Sharon Rigsby
    Blackened Chicken Alfredo is the ultimate comfort food and features juicy chicken breasts coated in a deliciously spicy, homemade blackening seasoning. It is then pan-seared to perfection and served on top of a bed of fettuccine smothered in a rich and creamy Cajun Alfredo sauce.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 908 kcal

    Equipment

    • large cast iron skillet or another large heavy, bottom skillet
    • colander

    Ingredients
      

    Blackened seasoning

    • 2 teaspoons paprika
    • 1 teaspoon cayenne pepper
    • ยฝ teaspoon ground black pepper
    • ยฝ teaspoon dried oregano
    • ยฝ teaspoon ground thyme
    • ยฝ 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

    • ยฝ cup unsalted butter
    • 1 ยฝ 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 163ยฐ F.
    • Remove the breasts from the pan, cover loosely with aluminum foil, let them rest, and reach a final safe internal temperature of 165ยฐ F. Reserve the skillet to sautรฉ 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; sautรฉ 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.

    Notes

    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 165ยฐ F (75ยฐ C) for safety. Do not let it cook any longer once it comes to temperature; 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.ย 

    Nutrition

    Calories: 908kcalCarbohydrates: 31gProtein: 40gFat: 70gSaturated Fat: 42gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 285mgSodium: 1859mgPotassium: 652mgFiber: 2gSugar: 4gVitamin A: 2982IUVitamin C: 2mgCalcium: 377mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pineconesยฎ. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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