If you’re craving something rich, comforting, and packed with bold flavors, you’re in for a treat with this Blackened Chicken Alfredo Pasta Recipe. It’s one of those meals that feels fancy enough for guests but comes together easily enough for a weeknight dinner. Creamy Alfredo meets spicy, smoky blackened chicken—the combo is downright irresistible. Stick around, because I’m going to share everything I’ve learned to help you nail this dish every time.
Why You’ll Love This Recipe
- Bold Flavor Combination: The smoky blackened chicken adds a fantastic kick to the creamy Alfredo sauce that your taste buds will adore.
- Simple, Yet Impressive: This recipe feels gourmet but uses straightforward steps and ingredients you’ll find in most kitchens.
- Family Favorite: My whole family goes crazy for it, and it’s perfect for both casual nights and special occasions.
- Versatile and Customizable: You can easily tweak the seasoning or pasta type to suit your mood or dietary preferences.
Ingredients You’ll Need
What I love about the ingredients in this Blackened Chicken Alfredo Pasta Recipe is they complement each other perfectly—a balance of spice, creaminess, and freshness. Plus, they’re easy to pick up at any grocery store, no fancy or hard-to-find items here!
- Boneless skinless chicken breasts: Thinly sliced for quick, even cooking and easy slicing later.
- Olive oil: Helps the seasoning stick to the chicken and adds just the right touch of richness.
- Blackened seasoning: This is the star, bringing smoky and spicy flavor—homemade or store-bought works great.
- Fettuccini noodles: Classic for Alfredo sauces because their texture holds creamy sauce amazingly well.
- Salted butter: Adds depth and richness to the sauce when sautéing your aromatics.
- Shallots: Milder than onions, they melt into the sauce, adding subtle sweetness and complexity.
- Garlic: A must-have for that irresistible aroma and taste.
- Heavy cream: At room temperature to blend smoothly into the sauce creating luscious creaminess.
- Fresh blended Parmesan cheese: Freshly processed Parmesan melts beautifully to make the sauce glossy and velvety.
Variations
I’m always up for mixing it up depending on what’s in my fridge or what my family’s craving. This Blackened Chicken Alfredo Pasta Recipe is a great base that invites your favorite tweaks—trust me, it’s forgiving and flexible.
- Spice level adjustment: When I want more heat, I sneak in an extra tablespoon of blackened seasoning or a pinch of cayenne directly into the Alfredo sauce, which gives it a really pleasant punch.
- Protein swap: I’ve tried this with shrimp or even salmon, and both work beautifully if you want seafood instead of chicken.
- Vegetarian version: Skip the chicken and add roasted mushrooms or grilled zucchini for a hearty, meatless twist.
- Different pasta: While fettuccini is classic, penne or rigatoni hold the sauce well and change up the texture.
How to Make Blackened Chicken Alfredo Pasta Recipe
Step 1: Prep and Season the Chicken Right
Start by slicing your chicken breasts thinly if they aren’t already—this helps them cook evenly and quickly. Patting them dry is a crucial trick I learned: it helps the seasoning stick better and promotes that gorgeous sear. Toss the chicken with half the olive oil and your blackened seasoning. Now, don’t skip letting it rest at room temp for 15-30 minutes. This little pause not only brings the chicken closer to cooking temp but also lets the spices mingle—trust me, it makes a difference!
Step 2: Cook the Pasta Perfectly
Bring a big pot of salted water to a boil, then add your fettuccini. Cooking it just right is key—you’re aiming for al dente, with a bite but nothing mushy. Remember to reserve 2-3 cups of that pasta water before draining because it’ll come in handy when you make your sauce. A tip I rarely skip is not rinsing the pasta—its surface starch is what helps the sauce cling so beautifully.
Step 3: Blacken Your Chicken to Perfection
Heat the rest of your olive oil in a skillet on HIGH—yes, really hot! Add the chicken and let it cook undisturbed for 4-6 minutes per side until it’s deeply browned and cooked through. A digital meat thermometer is your best friend here; pulling it off at 160-165°F guarantees juicy, safe chicken every time. Once done, set the chicken aside—don’t chop it yet, let it rest a bit to keep those juices locked in.
Step 4: Build the Creamy Alfredo Sauce
Lower the heat to medium and melt butter in the same skillet you cooked the chicken in. Add minced shallots and cook for 4-5 minutes until soft and golden—that flavor base is everything here. Toss in garlic for just 30 seconds; don’t let it brown or burn. Now the fun begins: deglaze the pan with a cup of your reserved pasta water, scraping up all those delicious browned bits. Stir in heavy cream, then add your cooked pasta right into the skillet. Toss and stir constantly to encourage the sauce to thicken up and coat every noodle. If it needs loosening, add another splash of that pasta water.
Step 5: Finish with Parmesan and Serve
Remove the pan from heat and stir in your freshly blended Parmesan cheese. Freshly processed Parmesan melts more smoothly than pre-grated, making your sauce ultra silky and glossy. Slice that blackened chicken into thin strips, pile it on top of the pasta, and season to taste with salt and pepper. If you’re feeling fancy, a sprinkle of fresh basil or parsley adds a pop of color and freshness. Time to dig in!
Pro Tips for Making Blackened Chicken Alfredo Pasta Recipe
- Pat Dry for a Better Sear: Dry chicken means crisp, flavorful blackened crust—not soggy steam.
- Use Room Temperature Cream: This helps it blend seamlessly without curdling your sauce.
- Save Pasta Water: The starchiness is a miracle worker for sauce texture and consistency.
- Don’t Overcook the Pasta: It’ll cook a little more once tossed in the sauce, so pull it early rather than late.
How to Serve Blackened Chicken Alfredo Pasta Recipe
Garnishes
I love topping this pasta with fresh basil leaves or chopped flat-leaf parsley—they add a fresh, herbal lift that cuts through the richness. A little extra cracked black pepper right before serving also makes a big flavor impact.
Side Dishes
For sides, my go-tos are a crisp green salad or some garlicky roasted broccoli. Something bright and crunchy balances the creamy pasta perfectly. Sometimes I also serve crusty bread to mop up every last bit of that luxurious sauce.
Creative Ways to Present
When I’ve served this for dinner parties, I like to plate the pasta in wide shallow bowls, topped with elegant slices of chicken fanned out artfully. Adding a Parmesan crisp or a drizzle of chili oil gives a restaurant-worthy flair that always impresses guests.
Make Ahead and Storage
Storing Leftovers
After dinner, I store leftovers in airtight containers in the fridge for up to 3-4 days. The flavors deepen overnight, which is a bonus, but the creamy sauce can thicken, so you might want to loosen it with a splash of cream or milk when reheating.
Freezing
Freezing isn’t my favorite for this dish because the Alfredo sauce can separate and lose its silky texture. I’ve tried it, and it just doesn’t do the sauce justice, so I recommend enjoying fresh or refrigerated leftovers.
Reheating
When reheating, I warm the pasta gently on the stovetop over low heat with a splash of milk or cream, stirring frequently. This keeps the sauce smooth and prevents it from getting grainy or drying out. Avoid the microwave if you can—it tends to make creamy sauces weird.
FAQs
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Can I make this Blackened Chicken Alfredo Pasta Recipe with store-bought blackened seasoning?
Absolutely! Store-bought blackened seasoning works wonderfully and saves time. Just make sure to check the spice level before using, as some blends can be quite hot. If you prefer, you can always make a homemade blend to control the heat and flavors precisely.
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What can I substitute for heavy cream in this recipe?
You can use a mix of milk and cream cheese or half-and-half if you’re looking for a lighter option, but the sauce won’t be quite as rich or thick. For best results, stick with heavy cream or a full-fat substitute since the creaminess is a key part of this dish’s appeal.
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How spicy is the blackened seasoning in this recipe?
It’s moderately spicy with smoky undertones—enough to give a kick but not overpower the creamy Alfredo. You can always adjust the amount of seasoning to match your heat preference, adding less for a milder taste or more for a bolder punch.
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Can I use a different type of pasta?
Definitely! While fettuccini is traditional and great at holding the sauce, penne, rigatoni, or even linguine are excellent alternatives. Just make sure whichever pasta you choose gets cooked al dente for the best texture with the rich sauce.
Final Thoughts
I absolutely love how this Blackened Chicken Alfredo Pasta Recipe turns out every single time—creamy, spicy, and ridiculously satisfying. It’s one of those dishes that brings a little excitement to the dinner table while still feeling like comfort food. If you haven’t cooked it yet, give it a shot—you’ll find it easier than you think and your family or guests will thank you. Enjoy the process and the delicious rewards!
Print
Blackened Chicken Alfredo Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and flavorful Blackened Chicken Alfredo recipe featuring tender, spicy blackened chicken breasts served over creamy homemade Parmesan Alfredo sauce tossed with perfectly cooked fettuccini pasta. This comforting dish combines bold Cajun-inspired spices with a luscious, cheesy cream sauce that clings beautifully to the noodles, perfect for an indulgent weeknight dinner or special occasion.
Ingredients
Chicken and Seasoning
- 1½ pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoons olive oil, divided
- 1–2 tablespoons blackened seasoning
Pasta and Sauce
- 1 pound fettuccini noodles
- 4 tablespoons salted butter
- 2–3 shallots, minced
- 3 cloves garlic, minced
- 1½ cups heavy cream, at room temperature
- 1 cup fresh blended Parmesan cheese
Blackened Seasoning Ingredients (optional homemade blend)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½–1 teaspoon salt (to taste)
- ½ teaspoon freshly ground black pepper
- ⅛ to ¼ teaspoon cayenne pepper (optional)
Instructions
- Prepare the chicken: Slice chicken breasts horizontally to create thin fillets if not pre-sliced. Pat dry thoroughly with paper towels. Remove heavy cream from the refrigerator to bring it to room temperature.
- Season the chicken: In a medium bowl, coat the chicken evenly with 1 tablespoon of olive oil and blackened seasoning. Cover the bowl and let it rest at room temperature for 15-30 minutes for optimal flavor absorption.
- Boil water for pasta: Bring a large pot of salted water to a boil over high heat. Once boiling, reduce heat to a simmer and cover with a tight-fitting lid until ready for pasta cooking.
- Cook the pasta: Bring water back to a boil then add the fettuccini. Cook uncovered for 8-12 minutes or until al dente—tender but still firm to bite. Reserve 2-3 cups of the starchy pasta water before draining the pasta and setting it aside.
- Cook the chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over high heat until very hot. Add the chicken fillets and cook 4-6 minutes per side until deep brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 160-165℉. Remove chicken and set aside.
- Sauté shallots and garlic: Reduce skillet heat to medium. Melt butter, add minced shallots and cook 4-5 minutes until softened and lightly browned. Lower heat to medium-low, add garlic and sauté for 30 seconds until fragrant, taking care not to burn.
- Deglaze the skillet: Add about 1 cup reserved pasta water to skillet. Scrape up browned bits from bottom with a spatula. Bring mixture to a simmer and then reduce heat to low.
- Make Alfredo sauce: Stir in room temperature heavy cream followed immediately by the cooked pasta. Toss continuously to emulsify the sauce and thicken it. Add additional reserved pasta water as needed (at least 1 more cup) to reach desired consistency.
- Add Parmesan cheese: Remove skillet from heat and stir in the blended Parmesan cheese until fully melted, creamy, and smooth.
- Serve: Slice blackened chicken into thin strips and arrange over the creamy Alfredo pasta. Season with salt and fresh black pepper to taste. Garnish with fresh basil if desired and enjoy immediately.
Notes
- Blend Parmesan cheese in a high-speed blender or food processor until fluffy and finely ground for a smoother sauce. Freshly grated Parmesan using a Microplane also works well.
- Reserve 2-3 cups of pasta water before draining pasta to adjust sauce consistency.
- Cook pasta al dente for the best texture; it should have a slight bite.
- Do not toss cooked pasta with olive oil as it prevents sauce from adhering properly.
- Do not rinse cooked pasta; rinsing removes surface starch and cools pasta, reducing sauce adherence.
- For bolder Cajun flavor, add up to 1 tablespoon blackening seasoning to the Alfredo sauce along with garlic.
- This recipe is also compatible with homemade Cajun or Creole seasoning blends.
- Freezing leftovers is not recommended; store refrigerated in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 160 mg
