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This Blackened Chicken Alfredo has everything you love about classic chicken Alfredo, but with a bold and flavorful Cajun twist. It’s a super easy to make, ultra-comforting, and a total crowd pleaser!
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This blackened chicken Alfredo is one of my favorite pasta recipes. Inspired by my Cajun chicken Alfredo recipe, this super easy pasta combines my homemade Alfredo sauce recipe and juicy blackened chicken for a bold and incredibly delicious dinner the whole family is guaranteed to love.
To make it, thinly sliced chicken breasts are seasoned with flavorful blackened seasoning and pan-seared in a hot skillet to create a crispy, spice-infused exterior, and then served over rich and creamy fettuccini Alfredo pasta.
Versatile and customizable, you can add your favorite vegetables, such as zucchini, spinach, and peas, or swap out the chicken for blackened shrimp. The best part? By making this recipe at home, you have complete control of the heat! Create your own blackened seasoning recipe with as much (or as little) cayenne pepper as you prefer.
Now, before we make this recipe, let’s have a quick chat about blackened chicken.
What is Blackened Chicken?
Blackened chicken is made by coating thinly sliced chicken breasts or chicken thighs in olive oil or melted butter, then covering them with blackened seasoning. The chicken is then seared in a super-hot skillet until a dark, deeply caramelized crust forms on the outside.
The term “blackened” or “blackening” comes from the dark brown crust that forms when the seasoning blend and natural sugars in the meat cook quickly over high heat. The chicken is not burnt, it’s intensely seared, locking in flavor and juices.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Chicken: You’ll want to purchase thinly sliced chicken breasts or chicken cutlets from the grocery store, or slice regular chicken breasts in half horizontally to make two thinner pieces. Thinly sliced chicken cooks quickly and evenly, making them ideal for getting the bold, blackened crust while staying juicy on the inside. Blackened seasoning is also fantastic on shrimp, salmon, or white fish such as mahi mahi or catfish.
- Blackened Seasoning: This smoky, peppery, and seriously flavorful spice blend is what sets this dish apart from classic chicken Alfredo. It’s made with a combination of smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, and as much (or as little) cayenne pepper as you’d like. I highly recommend making a batch of homemade blackening seasoning; especially if you’re sensitive to spicy food or you’re following a low-sodium diet. Possible substitutions include Cajun seasoning, which tends to be spicier, and Creole seasoning, which is more herbaceous.
- Shallots + Garlic: These aromatics serve as the flavor base for the Alfredo sauce. Shallots are milder and sweeter than onions, complementing the richness of the heavy cream. I do not recommend substituting with garlic or onion powder.
- Heavy Cream: Alfredo sauce is a luxury, so unless you absolutely have to substitute it for a lower-fat alternative, please use heavy cream.
How to Make Blackened Chicken Alfredo
Perfect for busy weeknights, this delicious blackened chicken Alfredo recipe is easy to make. Be sure to check out all my tips in the section below!
Start by slicing your chicken breasts in half horizontally to make two thin fillets. Pat each fillet dry with paper towels and remove the heavy cream from the refrigerator.
- Transfer the prepared chicken to a medium bowl and coat with olive oil. Add the blackened seasoning; generously season both sides with seasoning. Cover and let the chicken rest at room temperature for 20-30 minutes.
- Bring a large pot of well salted water to a boil. Cook the fettuccine until al dente (about 10-12 minutes). Reserve 2 cups of pasta water, then drain and set aside.
- Heat a large cast iron or stainless steel skillet over high heat. Add the remaining olive oil and once hot, sear the chicken for 4-6 minutes per side, or until deeply browned and cooked through. Transfer to a plate, cover, and keep warm.
- Return the same skillet to medium heat and melt the butter. Add the shallots and cook for 4-5 minutes or until softened, then stir in the minced garlic and cook until fragrant, about 30 seconds or so.
- Add about 1 cup of reserved pasta water to the skillet, scraping up any brown bit from the bottom with a wooden spoon or spatula.
- Add the cooked pasta and heavy cream (by now it should be at room temperature). Toss continuously to emulsify the sauce and help it thicken. I’ll usually add the second cup of reserved pasta water.
- Remove from heat and stir in the blended Parmesan cheese until smooth and melty.
- Serve the creamy fettuccine Alfredo with thinly sliced blacked chicken and fresh basil, if desired.
For detailed instructions and the full printable recipe, scroll down to the recipe card below.
Blending Versus Shredding Parmesan Cheese
Freshly blending Parmesan cheese is a super simple step that makes a BIG difference. To do it, you’ll cut a block of Parmesan into chunks and pulse it in a high-speed blender or food processor until light, fluffy, and finely ground.
Blending results in smoother melting and better emulsification, incorporating more easily with the heavy cream and pasta water to corm a cohesive and glossy sauce. Blend a big batch and store it in the fridge in an airtight container for up to 1 week.
Blackened Chicken Alfredo
Cooking Tips
For more in-depth information, be sure to check out the following recipe posts: Blackened Seasoning Recipe, Blackened Chicken Recipe, and Homemade Alfredo Sauce Recipe.
- So, the key to a proper blackened crust is high heat. Be sure to preheat your skillet until it is ridiculously hot before adding the chicken. Cast iron skillets are best suited for high heat cooking, but stainless steel is a great second choice.
- It’s also important to pat the chicken dry before seasoning. Removing moisture prevents the chicken from steaming, allowing it to form a deep brown crust.
- For quicker, more even cooking, allow your chicken to rest at room temperature for 20-30 before cooking.
- Use a digital meat thermometer to cook your chicken to an internal temperature between 160-165 degrees Fahrenheit. Thinly sliced chicken cooks quickly, especially when starting with room-temp chicken.
- Reserve at least 2-3 cups of pasta water. The starchy, salted water helps loosen and emulsify the sauce, making it thick and creamy without needing to make a roux.
- Cook the pasta until al dente. The pasta should still have some “bite” to it.
- Do not toss cooked pasta with olive oil. Doing so will prevent the creamy pasta sauce from clinging to the pasta (which is the whole point!)
- Do not rinse cooked pasta with water. Rinsing removes surface starch which helps the sauce cling to the pasta and naturally thicken the sauce. The pasta should be as hot as possible.
- So, at what point should you start cooking the pasta? Before cooking the chicken, I always start by bringing a large pot of salted water to a boil. Once boiling, I reduce the heat to maintain a gentle simmer and cover it with a lid until I’m ready to cook the pasta. Since the chicken takes about 8-12 minutes to cook (or double that if cooking in two batches) and the aromatics need around 5 minutes to soften, I recommend adding the pasta when the chicken is nearly done. This timing allows you to finish cooking the chicken, transfer it to a clean plate, and begin sautéing the aromatics without rushing.
Serving Suggestions
We often enjoy this pasta as a meal on its own, but if you’re looking for something to serve on the side (veggies, perhaps?), you have plenty of options.
Pair this bold and creamy pasta with a vegetable side dish, such as sautéed zucchini, air fryer Brussels sprouts, or roasted asparagus. It would also be delicious with any of these simple salad recipes:
Storage and Reheating
Transfer leftovers to an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
To reheat on the stovetop, place the creamy Alfredo pasta in a skillet or saucepan with a splash of milk, heavy cream, or reserved pasta water to help loosen the sauce. Reheat slowly over medium-low heat until warmed through. Add the sliced chicken last, just long enough to heat through.
To reheat in the microwave, add a spoonful of milk, heavy cream, or reserved pasta water and cover loosely. Heat in 30-second intervals, stirring between each round, until fully warmed.
More Creamy Pasta Recipes
If you make this blackened chicken Alfredo recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Blackened Chicken Alfredo Recipe
Ingredients
- 1½ pounds boneless skinless chicken breasts, thinly sliced
- 2 tablespoon olive oil, divided
- 1-2 tablespoon blackened seasoning
- 1 pound fettuccini noodles
- 4 tablespoon salted butter
- 2-3 shallots, minced
- 3 cloves garlic, minced
- 1½ cups heavy cream, at room temperature
- 1 cup fresh blended Parmesan cheese, see notes
Instructions
- Prepare the chicken: If you purchased regular chicken breasts, slice them in half horizontally to make two thinly sliced fillets. Pat each piece of chicken dry with paper towels. Remove the heavy cream from the refrigerator.
- Season the chicken: In a medium bowl, toss the chicken breasts with 1 tablespoon of olive oil and the blackened seasoning until evenly coated. Cover and let the chicken sit at room temperature for 15-30 minutes (time allowing).
- Bring a large pot of salted water to a boil. Once boiling, reduce the heat to a simmer and cover with a tight fitting lid.
- Cook the pasta (see notes): Return the water to a boil. Add the fettuccini pasta (or preferred type of pasta) and cook for 8-12 minutes, or until al dente. Be careful not to overcook the pasta. Reserve 2-3 cups of pasta water, then drain and set aside.
- Cook the chicken: Heat the remaining tablespoon of olive oil in a large skillet set over high heat. Once the pan is HOT, add the chicken and cook for 4-6 minutes per side, or until deeply browned and fully cooked. Use a digital meat thermometer to check the internal temperature of the chicken. It should be removed from the pan and set aside when it registers 160-165℉.
- Sauté the aromatics: Return the same skillet to medium heat. Melt the butter and add the shallots. Cook for 4-5 minutes, or until softened and lightly browned. Reduce the heat to medium-low to prevent burning. Stir in the garlic and cook for 30 seconds, or until fragrant.
- Note: By this point, the pasta should be fully cooked. If it's not, that's okay. Use a measuring cup to scoop 1 cup of starchy pasta water from the pot.
- Deglaze the skillet: Add about 1 cup of the reserved pasta water to the skillet. Use a large metal spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer, then reduce the heat to low.
- Make the Alfredo sauce: Stir in the room temperature heavy cream, immediately followed by the cooked pasta. Toss continuously to emulsify the sauce and help it thicken. Add additional pasta water as needed (I typically add at least 1 more cup).
- Stir in the Parmesan cheese: Remove the skillet from heat and stir in the blended (or grated) Parmesan cheese until fully melted, creamy, and smooth.
- Return the chicken and serve: Slice the blackened chicken breasts into thin strips and serve them over the creamy Alfredo pasta. Season with salt and black pepper, to taste, and garnish with fresh basil if desired. Enjoy!
Notes
- Reserve at least 2-3 cups of pasta water before draining.
- Cook the pasta until al dente. The pasta should still have some “bite” to it.
- Do not toss cooked pasta with olive oil. Doing so will prevent the creamy pasta sauce from clinging to the pasta.
- Do not rinse cooked pasta with water. Rinsing removes surface starch and cools the pasta.
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ½–1 teaspoon salt (more or less to taste)
- ½ teaspoon freshly ground black pepper
- ⅛ to ¼ teaspoon cayenne pepper (optional)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
