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Blackened Chicken Alfredo Recipe

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Blackened chicken alfredo is a creamy, flavorful pasta dish featuring spicy, seasoned chicken over rich, homemade alfredo sauce and tender fettuccine. This restaurant-quality meal is surprisingly easy to make at home and perfect for a satisfying dinner.

Why You’ll Love This Recipe

  • Bold & Flavorful – Spicy blackened chicken pairs perfectly with creamy alfredo sauce.
  • Easy & Quick – Ready in just 30 minutes with simple ingredients.
  • Restaurant-Quality at Home – Impress your family with a homemade classic.
  • Customizable – Add veggies or swap pasta for a low-carb option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Blackened Chicken:

  • Boneless, skinless chicken breasts
  • Olive oil or butter
  • Paprika (smoked or regular)
  • Garlic powder
  • Onion powder
  • Cayenne pepper
  • Black pepper
  • Salt
  • Dried oregano
  • Dried thyme

For the Alfredo Sauce:

  • Butter
  • Heavy cream
  • Garlic, minced
  • Parmesan cheese, grated
  • Salt & black pepper
  • Nutmeg (optional, for depth of flavor)

For the Pasta:

  • Fettuccine or your favorite pasta
  • Fresh parsley (for garnish)

Directions

this recipe

Prepare the Blackened Chicken:

  1. Make the Spice Blend – In a small bowl, mix paprika, garlic powder, onion powder, cayenne, black pepper, salt, oregano, and thyme.
  2. Season the Chicken – Rub chicken breasts with olive oil, then coat with the blackening seasoning.
  3. Cook the Chicken – Heat a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until blackened and cooked through (165°F internal temp). Let rest, then slice.

Make the Alfredo Sauce:

  1. Melt Butter – In the same skillet, melt butter over medium heat.
  2. Sauté Garlic – Add minced garlic and cook for 30 seconds until fragrant.
  3. Add Cream & Cheese – Stir in heavy cream, then gradually add Parmesan cheese, stirring constantly until smooth. Season with salt, black pepper, and a pinch of nutmeg (if using).

Cook the Pasta & Assemble:

  1. Cook Pasta – Boil fettuccine according to package instructions. Drain and toss with the alfredo sauce.
  2. Top with Chicken – Slice blackened chicken and place over the pasta.
  3. Garnish & Serve – Sprinkle with fresh parsley and extra Parmesan.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Version – Add extra cayenne or red pepper flakes.
  • Veggie Boost – Stir in spinach, mushrooms, or sun-dried tomatoes.
  • Low-Carb Option – Serve over zucchini noodles or spaghetti squash.
  • Seafood Swap – Use shrimp instead of chicken for a blackened shrimp alfredo.

Storage/Reheating

  • Refrigerate – Store in an airtight container for up to 3 days.
  • Reheat – Warm gently in a skillet over low heat, adding a splash of cream if needed.
  • Freeze – Alfredo sauce doesn’t freeze well, so it’s best enjoyed fresh.

FAQs

Can I use store-bought alfredo sauce?

Yes! But homemade tastes much better.

What pasta works best for alfredo?

Fettuccine is traditional, but penne or linguine also work well.

How do I prevent the sauce from getting grainy?

Use freshly grated Parmesan and stir constantly while adding it to warm (not boiling) cream.

Can I grill the blackened chicken instead?

Yes! Grill over medium-high heat for 5-7 minutes per side.

How do I make it lighter?

Use half-and-half instead of heavy cream and less butter.

Can I make this dish gluten-free?

Yes! Use gluten-free pasta or serve over sautéed veggies.

What sides go well with blackened chicken alfredo?

A side salad, garlic bread, or roasted vegetables pair perfectly.

Can I marinate the chicken ahead of time?

Yes! Let the chicken sit in the seasoning for up to 24 hours for more flavor.

How do I keep the pasta from sticking together?

Toss with a little olive oil if not serving immediately.

Can I make this dish ahead of time?

The chicken can be pre-cooked, but alfredo sauce is best made fresh.

Conclusion

Blackened chicken alfredo is a rich, creamy, and spicy dish that delivers restaurant-quality flavor in just 30 minutes. Whether for a family dinner or a special occasion, this dish is sure to be a hit. Try it today for an indulgent yet easy homemade meal!

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Blackened Chicken Alfredo Recipe

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American, Cajun-Inspired
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Description

This Blackened Chicken Alfredo features tender, spicy blackened chicken over creamy, homemade Alfredo sauce and fettuccine. A restaurant-quality meal that’s easy to make at home!

Ingredients

Units Scale
For the Blackened Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Alfredo Sauce:
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
For the Pasta:
  • 12 oz fettuccine (or pasta of choice)
  • 1 teaspoon salt (for boiling water)
For Garnish:
  • Fresh parsley, chopped
  • Extra grated Parmesan cheese

Instructions

Prepare the Blackened Chicken:

  1. Season the Chicken:

    • In a small bowl, mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.
    • Coat both sides of the chicken with the spice mix.

  2. Sear & Cook:

    • Heat olive oil in a skillet over medium-high heat.
    • Cook chicken for 5-6 minutes per side, or until internal temp reaches 165°F (75°C).
    • Remove from heat, let rest for 5 minutes, then slice thinly.

Make the Pasta & Sauce:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Cook fettuccine until al dente, then drain and set aside.

  2. Make the Alfredo Sauce:

    • In the same skillet, melt butter over medium heat.
    • Add garlic and sauté for 30 seconds until fragrant.
    • Pour in heavy cream and simmer for 2-3 minutes, stirring.
    • Stir in Parmesan cheese, salt, black pepper, and red pepper flakes.
    • Simmer until the sauce thickens, about 3 minutes.

Assemble & Serve:

  1. Toss Pasta with Sauce:

    • Add the cooked fettuccine to the Alfredo sauce, tossing to coat.

  2. Top with Blackened Chicken:

    • Place sliced blackened chicken over the pasta.

  3. Garnish & Enjoy:

    • Sprinkle with fresh parsley and extra Parmesan cheese.
    • Serve immediately!

Notes

  • Want a smoky twist? Use blackened Cajun seasoning instead.
  • Lighten it up by swapping half-and-half for heavy cream.

 

  • Storage: Leftovers keep well in the fridge for 3 days—reheat gently with a splash of cream.

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