Homemade Blackened Chicken Alfredo Recipe
Learn how to make the best Blackened Chicken Alfredo recipe from scratch in just 30 minutes! Pan-fried chicken breasts are tossed with creamy alfredo sauce and tender pasta for a delicious weeknight dinner.
There are so many chicken alfredo recipes when you scroll on social media but this one could compete with your favorite Italian restaurant! Skip the Olive Garden and the jar sauce because it takes just minutes to prepare this chicken alfredo pasta. The blackened seasoning adds a spicy depth to the dish that will have your mouth watering!
If you love the taste of this creamy chicken alfredo recipe, then you have to try this Low Carb Spaghetti Squash Alfredo with Steak and this Chicken and Bacon Alfredo next!
Ingredients
This simple chicken alfredo recipe has two elements: blackened chicken and homemade alfredo sauce. You can make your own blackened seasoning (using salt, smoked paprika, garlic powder, and onion powder) but for convenience, I use a pre-blended mix.
Use mafaldine pasta because the sauce clings to the wide flat surface of the noodles, guaranteeing flavor in each bite.
For the Blackened Chicken:
- Fettuccine or Mafaldine pasta
- Salt
- Chicken breast
- Blackened seasoning
- Cajun seasoning
- Garlic powder
- Black pepper
- Italian seasoning
- Paprika
- Olive oil
Homemade Alfredo Sauce:
- Butter
- Garlic
- Heavy whipping cream
- Chicken broth
- Parmesan cheese
- Blackening seasoning
- Black pepper
See chicken alfredo recipe card for quantities.
How to Make Blackened Chicken Alfredo
Boil a large pot of salted water. Add the pasta to boiling water and cook pasta for approximately 7-10 minutes until it reaches an al dente texture (firm in the center).
While the pasta is cooking, season both sides of the chicken with blackened seasoning, Cajun seasoning, garlic powder, black pepper, Italian seasoning, and paprika.
When the pasta is al dente, drain the water and set the noodles aside.
Heat a skillet over medium-high heat, drizzle olive oil, and let it heat for 1 minute. Carefully place the seasoned chicken in the oil, searing each side for about 3 minutes or until fully cooked, achieving a golden brown/blackened exterior.
Remove the cooked chicken from the skillet and set it aside.
Reduce the heat to medium, add butter to the same skillet. Once melted, introduce minced garlic, stirring for about 30 seconds.
Gradually pour in heavy whipping cream, stirring it with the butter and garlic. Sprinkle in blackened seasoning and black pepper, stirring until thoroughly combined.
Incorporate Parmesan cheese into the Alfredo sauce, stirring until fully melted. Adjust the sauce’s thickness by slowly adding chicken broth until the desired consistency is achieved.
Mix the cooked pasta into the creamy sauce until evenly coated.
Mix the cooked pasta into the sauce until evenly coated.
Slice the cooked chicken and serve it over the Alfredo-coated pasta.
Feel free to pour more sauce over the plated pasta, garnish with fresh parsley, and serve with garlic bread. Finally, enjoy this chicken alfredo recipe!
Hint: Reserve some pasta water in case you need to thicken your alfredo sauce. Additionally, grate the cheese yourself to avoid a grainy sauce.
Pre-shredded cheese has a waxy coating that prevents it from sticking together in the bag, which also prevents it from melting down into a smooth, luscious sauce.
Substitutions
- Pasta – Instead of fettuccine or Mafaldine pasta, you can use linguine, pappardelle, or penne.
- Chicken – Use boneless chicken thighs as a substitute for boneless skinless chicken breasts.
Variations
- Spicy – Add red pepper flakes for more heat.
- Without Heavy Cream – Did you know that traditional Italian alfredo sauce does not include heavy cream? It’s an American thing! Instead, they use pasta water to enrich the sauce so that it is creamy with lots of body.
- Chicken Alfredo Recipe with Broccoli – Make a one-pan meal by throwing fresh broccoli into the mixture during the last 5 minutes of cooking.
Equipment
Use a large pot to cook the pasta and a colander to drain it. You need a large skillet to cook the chicken, prepare the sauce, and contain the combined ingredients.
Storage
Store leftover blackened chicken alfredo in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools so consider adding a little bit of heavy cream and stirring before reheating it. To reheat, pop it in the microwave or warm it up on the stovetop over medium heat.
I do not recommend freezing chicken alfredo because the sauce consistency will not be the same due to the dairy.
Tip for the Best Blackened Chicken Alfredo Recipe
Never add raw chicken to a cold skillet. Add it after the pan is hot so you can hear a sizzle when it hits the surface. That is how you sear the chicken and develop a more flavorful blackened chicken alfredo.
FAQ
What makes Alfredo sauce taste better?
Seasoning will always make or break a dish. Blackened seasoning adds a smoky, sweet, savory depth to alfredo sauce that complements it without overpowering the dish.
What is the sauce of chicken alfredo made of?
Homemade alfredo sauce is made with butter, garlic, heavy cream, chicken broth, parmesan, blackening seasoning, and black pepper.
Does egg thicken Alfredo sauce?
Some chicken alfredo recipes use egg yolks to thicken the sauce but you can achieve the same results by adding more cheese or heavy cream. Also, keep in mind that the sauce will thicken as it cools down.
How long do you cook blackened chicken alfredo?
Chicken alfredo takes about 30 minutes to prepare. Cook the chicken at the same time that the pasta is cooking to help save time.
Related
Looking for other recipes like this? Try these:
What to Serve with Blackened Chicken Alfredo
These are my favorite dishes to serve with this Chicken Alfredo Recipe:
Homemade Blackened Chicken Alfredo Recipe
Ingredients
For the Blackened Chicken:
- 1 pound Fettuccine or Mafaldine pasta
- Salt to season water
- 3 whole Chicken breast, cut in half horizontally
- 2 tablespoons Blackened seasoning
- 1 tablespoon Cajun seasoning
- 3 teaspoons Garlic powder
- 2 teaspoons Black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
Alfredo Sauce
- 2 tablespoons Butter, unsalted
- 2 cloves Garlic, minced
- 3 cups Heavy whipping cream
- ½ cup Chicken broth, to thin sauce out if needed
- 1 cup Parmesan cheese
- 1 tablespoon Blackening seasoning
- 1 teaspoon Black peepper
Instructions
- Bring a large stock pot of water to a boil, sprinkle in a generous pinch of salt. Once the water is boiling, add in your pasta. Cook the pasta for about 7-10 minutes or until it is al dente. Drain the water and set the pasta aside.
- While the pasta is cooking, seasoning your chicken on both sides with all of the seasonings including the blackened seasoning, cajun seasoning, garlic powder, black pepper, italian seasoning, and paprika.
- Heat up a skillet over medium-high heat, drizzle the olive oil into the skillet and allow it to heat up for 1 minute.
- Gently add your chicken breast into the oil and sear it on each side for about 3 minutes, or until cooked through. The outside of the chicken should be a delicious golden brown/blackened color.
- Once the chicken is cooked through, remove it from the skillet and set it aside. Reduce the heat to medium, and add your butter into the same skillet.
- Once the butter has melted, add your minced garlic and stir it around for about 30 seconds. Now gently pour in your heavy whipping cream. Stir the cream into the butter and garlic, then sprinkle in your blackened seasoning and black pepper and stir it until fully combined.
- Now add your parmesan cheese into the alfredo sauce mixture and stir it up until the cheese is fully melted. If the sauce is too thick, or you want it a bit looser, slowly add in the chicken broth until you get your desired consistency. Add your cooked pasta into the sauce and mix it up until the pasta is coated.
- Slice your chicken and serve it over the alfredo. And enjoy!
Equipment
Food Safety for Chicken Alfredo Recipe
- Cook the chicken until it reaches an internal temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don’t leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
This looks amazing. I can’t wait to try it! Question, please. What is the difference between blacken seasoning and cajun seasoning? I saw the link for blacken seasoning but I am wondering what kind of cajun seasoning you used? Thank you.
So good