This blackened chicken Alfredo is an easy weeknight dinner that combines creamy Alfredo sauce with blackened chicken for a Southern twist on an Italian classic!
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Blackened Chicken Alfredo Pasta
Blackened chicken Alfredo is a creamy, spicy, and irresistible twist on chicken fettuccine Alfredo. You’ll get a restaurant-quality dinner made right at home in under 1 hour.
With a simple blackened spice blend, tender chicken, and a rich Alfredo sauce, it’s still just as comforting as always, yet a little out of the ordinary. An Italian-inspired pasta dish with a Southern kick, that is perfect for easy weeknight meals or special occasions!
Why I Love This Recipe
- Alfredo with a Cajun twist. The smoky, spicy chicken balances the rich, cream sauce.
- Customizable. Adjust the heat, swap the pasta, or try my Alfredo sauce with cream cheese with the chicken instead.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Chicken breast: I used boneless skinless chicken breasts sliced in half horizontally (like a butterfly, but all the way through to make two thinner slices).
- Blackened seasoning: Smoked paprika, garlic powder, Italian seasoning, salt, onion powder, black pepper, and optional cayenne. You’ll need some of these same seasonings in the sauce.
- Olive oil: For searing the chicken.
- Fettuccine: This long, wider noodle is traditional but your favorite pasta noodle will work, too!
- Heavy cream, butter, Parmesan cheese: Delivers a rich, creamy sauce with a silky texture and a slight umami flavor.
How to Make Blackened Chicken Alfredo
Add the sliced chicken to a bowl or zip-top bag. Combine the blackened seasoning and add it to the chicken. Toss to coat evenly and let that marinate for 15-30 minutes.
Heat a large cast-iron skillet over medium heat. Cook both sides of the chicken for 5 minutes each until cooked through. The outside should look dark due to the spices (it’s not burnt!), and the inside should be 165°F.
Set chicken aside and tent it while you cook the pasta and make the sauce.
To the same skillet, add the butter, heavy cream, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Let that simmer for 10 minutes until thickened.
Toss the cooked noodles in with the sauce then serve with sliced chicken on top. Enjoy while it’s hot!
Recipe Tips
- Reserve pasta water. It’s not a must, but as with any pasta recipe, it’s always good to have some on hand in case you want to thin out your sauce.
- Cook the pasta in salted water for added flavor. I cook mine to al dente.
- Be generous with the seasoning. The flavor in blackened chicken Alfredo relies heavily on the herbs and spices.
- Increase the heat. Replace half of the black pepper with cayenne pepper.
- Use a cast iron skillet for the best results. It’s great for achieving a nice blackened crust that locks in the moisture.
- To keep the chicken juicy, remove it from the pan when it reaches 155–160°F. It will finish cooking as it rests under foil and reach the perfect temperature.
More pasta recipes to try include white sauce pasta recipe, creamy chicken pasta and chicken fajita pasta.
More Chicken Alfredo Recipes
Blackened Chicken Alfredo
Video
Ingredients
Blackened chicken
- 1 pound chicken breast , 2 breasts
- 2 Tablespoons olive oil
- ½ Tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper , can do half cayenne pepper for more heat
Alfredo
- 10 ounces fettuccine , or bowtie pasta
- ¼ cup butter , I used salted
- 2 cups heavy cream
- ¾ cup grated parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt , more to taste
- ¼ teaspoon pepper , more to taste
Instructions
- Slice chicken horizontally in half to make it thinner. Then add to a bowl or zip top bag. Add 2 Tablespoons oil, 1/2 Tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper on top and evenly coat. Let marinade for 15-30 minutes.
- Heat a skillet (I used a 10-inch cast iron) over medium heat. Add chicken and then cook for 5 minutes on each side or until the inside reaches 165°F. Set aside on a cutting board and cover with foil until pasta is done.
Alfredo
- Add 1/4 cup butter, 2 cups heavy cream, 3/4 cup Parmesan cheese, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same pan. Simmer for 10 minutes or until thickened.
- Cook pasta according to package directions. Then add the noodles into the cream sauce.
- Slice chicken and add on top of the pasta. Serve hot.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
- Turn this blackened chicken pasta into a blackened shrimp pasta. Or try salmon or smoked sausage.
- Toss some veggies into the sauce. Mushrooms, peas, sundried tomatoes, or spinach would be great.
- If you’re out of cayenne pepper, you can sprinkle in some red pepper flakes instead.
- To make a lighter homemade Alfredo sauce, swap the heavy cream for half and half or whole milk.
Recipe FAQs
Keep any leftovers stored airtight in the fridge for up to 4 days.
I don’t recommend it, as the consistency of the cream sauce will change once thawed.
Reheat the pasta on the stove over medium-low heat. Add a splash of cream to loosen up the sauce. Alternately, warm up in the microwave. If you stored the chicken separately, you can microwave it separately, or add it to the pasta to warm through together.
