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This Blackened Chicken Alfredo is made with creamy fettuccine Alfredo topped with juicy pan-seared chicken cutlets coated in bold blackened seasoning. It is rich, flavorful, and perfect when you want a classic Alfredo dinner with a smoky, spicy twist.
This blackened Chicken Alfredo is made with my easy homemade Alfredo sauce and juicy pan-seared chicken coated in bold blackening seasoning. It’s a bolder take on my classic Chicken Alfredo, with smoky flavor and a bit of heat. Blackening seasoning is a flavorful mix of herbs and spices—most of which you probably already have on hand. t has a little heat, but it is not overly spicy. Most kids will happily eat it, especially when it’s paired with the creamy Parmesan Alfredo sauce.
To make it, thinly sliced chicken breasts are seasoned generously, then seared in a hot skillet with butter until deeply golden. Served over creamy fettuccine Alfredo, it is the perfect balance of smoky heat and rich, silky sauce. You can leave it as is or add vegetables like peas, spinach, or zucchini, and you can easily adjust the spice level to suit your taste.
What is Blackened Chicken?
Blackened chicken is made by coating thin chicken cutlets or chicken thighs in oil or melted butter, then seasoning them generously with blackened seasoning. Once added to a very hot skillet, the chicken develops a dark, flavorful crust on the outside while staying juicy inside.
The term blackened refers to that deeply browned exterior created by high-heat cooking. The chicken is not burnt. It is boldly seasoned, quickly seared, and packed with flavor.
Ingredients in Blackened Chicken Alfredo
This recipe uses a handful of simple ingredients, but each one plays an important role in building the bold flavor and creamy texture that make this blackened Chicken Alfredo so irresistible.
- Chicken: For this recipe, you will need boneless skinless chicken breasts sliced in half horizontally to make thin cutlets. Thin pieces cook more quickly and evenly, and they are ideal for blackening because they develop a flavorful crust without drying out. Boneless skinless chicken thighs will also work, but I prefer the texture of chicken breasts.
- 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. You can use your favorite store-bought blend or make your own homemade blackened seasoning to control the heat and salt level.
- Shallots + Garlic: Add a savory, aromatic base to the Alfredo sauce. The shallots soften and sweeten as they cook, while the garlic adds depth and helps balance the richness of the cream and Parmesan.
- Butter and Olive Oil: This recipe uses both butter and olive oil. The olive oil helps raise the smoke point slightly, while the butter adds flavor and helps create that rich, deeply golden crust on the chicken. The remaining butter is used to soften the shallots and garlic and build the base of the sauce.
- Heavy Cream: Heavy cream gives the Alfredo sauce its rich, silky texture. For the smoothest results, I recommend letting it come to room temperature before adding it to the skillet.
- Parmesan Cheese: For the best flavor and texture, use freshly grated or finely blended Parmesan cheese. Fresh Parmesan melts more smoothly into the sauce and helps create a creamy, glossy finish. Pre-shredded cheese is more likely to make the sauce grainy.
- Reserved Pasta Water: The salted, starchy water helps loosen the sauce, adds flavor, and makes it easier to emulsify the cream, butter, and Parmesan into a smooth Alfredo sauce.
Find the printable recipe with measurements in the recipe card below.
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!
- Prepare and season the chicken. Slice the chicken breasts in half horizontally to make thin cutlets, then pat them dry with paper towels. Rub with olive oil and coat both sides generously with blackened seasoning.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Before draining, remember to reserve some of the starchy pasta water.
- Blacken the chicken. Heat olive oil and butter in a large skillet over high heat. Once hot, add the chicken and cook until deeply golden with a dark, flavorful crust on both sides and cooked through. Transfer to a cutting board and let it rest.
- Cook the shallots and garlic. In the same skillet, melt the remaining butter and cook the shallots until softened. Stir in the garlic and cook just until fragrant.
- Build the sauce. Pour in some of the reserved pasta water, scraping up any browned bits from the bottom of the skillet. Reduce the heat, stir in the heavy cream, then add the cooked pasta and toss until the sauce begins to come together.
- Add the Parmesan. Remove the skillet from the heat and stir in the Parmesan until fully melted and smooth. Add more pasta water as needed to loosen the sauce.
- Slice the chicken and serve. Slice the blackened chicken into strips and serve over the creamy Alfredo pasta. Garnish with fresh basil, extra Parmesan, or cracked black pepper, if desired.
Tips for Blackened Chicken Alfredo
- Use a very hot skillet: High heat is the key to a proper blackened crust. Let your skillet get very hot before adding the chicken. Cast iron is ideal, but stainless steel also works well.
- Pat the chicken dry before seasoning: Removing excess moisture helps the chicken sear instead of steam, making it easier to develop a deep, flavorful crust.
- Reserve plenty of pasta water: Set aside at least 2 to 3 cups before draining. The salted, starchy water helps loosen the sauce and brings the cream, butter, and Parmesan together into a smooth, silky Alfredo sauce.
- Cook the pasta just to al dente: The noodles should still have a little bite, since they will continue to cook slightly in the sauce.
- Do not rinse or oil the pasta: Rinsing removes the starch that helps the sauce cling to the noodles, and tossing the pasta with oil can make it harder for the Alfredo sauce to coat evenly.
- Time the pasta carefully: Start heating your pasta water before cooking the chicken so it is ready when you need it. I like to add the pasta when the chicken is nearly done cooking so the noodles, sauce, and chicken are ready around the same time.
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:
Last, but certainly not least, bread. I love garlic bread, but lightly toasted French bread with a little butter is just as delicious.
Frequently Asked Questions
For the smoothest, creamiest Alfredo sauce, use a block of Parmesan cheese and grate or blend it yourself. I especially like blending Parmesan into a fine, fluffy texture because it melts quickly and helps create a smoother, glossier sauce. Freshly grated Parmesan also works well, but I do not recommend pre-shredded cheese, which is more likely to make the sauce grainy.
It has a little heat, but it should not be overwhelmingly spicy for most people. You can easily make it milder by using less cayenne in your blackened seasoning or choosing a milder store-bought blend.
Yes. Shrimp is a great substitute if you want a seafood version. You can season and cook it the same way, or try my Blackened Shrimp for another easy and flavorful option.
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 Alfredo 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 tablespoons olive oil, divided
- 1-2 tablespoons blackened seasoning
- 1 pound fettuccini noodles
- 6 tablespoons salted butter, divided
- 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 needed, slice the chicken breasts in half horizontally to make thin cutlets. Pat the chicken dry with paper towels. Set the heavy cream on the counter so it can come to room temperature while you prepare the rest of the recipe.
- Season the chicken: Add the chicken to a medium bowl and toss with 1 tablespoon olive oil and 1 to 2 tablespoons blackened seasoning until evenly coated. Let the chicken rest at room temperature for 15 to 30 minutes, if time allows.
- Boil the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Before draining, reserve 2 to 3 cups of the starchy pasta water. Drain and set the pasta aside.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet set over high heat. Once the pan is HOT, add the chicken and cook for 4 to 6 minutes per side, or until deeply browned and fully cooked. If the chicken starts to burn, reduce the temperature as needed. 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℉.
- Cook the shallots and garlic: Return the same skillet to medium heat. Melt the remaining 4 tablespoons butter, then add the minced shallots. Cook for 4 to 5 minutes, stirring often, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
- Deglaze the skillet: Pour 1 cup of the reserved pasta water into the skillet and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce the heat to low.
- Make the Alfredo sauce: Slowly stir in the room temperature heavy cream, then immediately add the cooked pasta. Toss continuously until the sauce begins to come together and lightly coat the noodles. Add more reserved pasta water as needed to loosen the sauce and help it emulsify.
- Add the Parmesan cheese: Remove the skillet from the heat and stir in the Parmesan cheese until fully melted, smooth, and creamy.
- Slice the chicken and serve: Slice the rested chicken into thin strips and serve over the Alfredo pasta. Season with additional salt and black pepper, if desired, and garnish with fresh basil before serving.
Notes
- Parmesan cheese: For the smoothest sauce, use freshly blended or finely grated Parmesan cheese. I like to pulse chunks of Parmesan in a high-speed blender or grate them with a Microplane so they melt quickly and evenly into the sauce.
- When to cook the pasta: Start heating your pasta water when you begin cooking so it is ready when you need it. Add the pasta when the chicken is nearly done cooking so the noodles, sauce, and chicken are all ready around the same time.
- Pasta tips: Reserve at least 2 to 3 cups of pasta water before draining. Cook the pasta just to al dente so it keeps a little bite. Do not rinse the pasta or toss it with oil, as both can keep the sauce from clinging properly.
- Seasoning: For the best flavor, use my Blackened Seasoning recipe or your favorite store-bought blend. In a pinch, this recipe can also be made with Cajun seasoning or Creole seasoning, though the flavor will be a little different.
- For more heat: Add a pinch of cayenne pepper to the sauce or use a spicier blackened seasoning blend.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Freezing is not recommended, as the cream-based sauce may separate after thawing and reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out very good and reheated well for my lunches at work. Will make again!
Thank you, Chris! I am so glad you enjoyed it, and I love that it reheated well for your work lunches too. Thanks for sharing, and I am happy you will make it again! 🙂