Short description
A creamy, indulgent Alfredo pasta elevated with bold, spicy blackened chicken—featuring a rich Parmesan sauce infused with garlic and Cajun seasoning for extra depth.
Why You’ll Love This Recipe
- Combines comforting Alfredo with smoky, Cajun-spiced chicken in a single, satisfying dish (carlsbadcravings.com)
- Quick and easy: ready in about 30 minutes, ideal for weekday dinners (carlsbadcravings.com)
- Customizable: control the spice level and swap proteins or pasta shape as desired (ohsnapmacros.com)
- Use pantry staples plus fresh garlic and Parmesan for maximum flavor (badbatchbaking.com)
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken breasts (or thighs)
- Blackening seasoning (smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, pepper)
- Olive oil and unsalted butter
- Garlic cloves, minced
- Heavy cream (or half milk + cream cheese/lighter variant)
- Parmesan cheese, freshly grated
- Fettuccine (or pasta of your choice)
- Optional: reserved pasta water, egg yolk, parsley garnish
directions
- Prepare chicken: Pound chicken into ¼–½” thick cutlets. Coat both sides generously with blackening seasoning (badbatchbaking.com, eatingonadime.com, girlwiththeironcast.com, carlsbadcravings.com).
- Blacken chicken: Heat a heavy skillet (preferably cast iron) over medium-high; add olive oil and some butter. Sear chicken 3–5 minutes per side until charred crust forms and internal temp reaches 165 °F; remove and tent to rest .
- Cook pasta: Boil pasta in salted water until al dente; reserve ½–1 cup pasta water before draining (carlsbadcravings.com).
- Make sauce: In same pan, melt butter, then sauté garlic until fragrant. Add heavy cream (or cream + cheese substitute) and simmer about 3–5 minutes. Stir in Parmesan and a pinch of blackening seasoning; for extra richness, whisk in an egg yolk .
- Combine: Add pasta and toss gently, thinning with pasta water to achieve silky consistency (selfproclaimedfoodie.com).
- Finish: Slice chicken and serve atop pasta, garnish with parsley and additional seasoning if desired .
Servings and timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: ~30 minutes (carlsbadcravings.com)
Variations
- Lighter sauce: Use milk + cream cheese or evaporated milk with cornstarch (carlsbadcravings.com)
- Alternative pastas: Swap fettuccine for penne, linguine, or gluten‑free noodles
- Other proteins: Try shrimp, blackened salmon, or chicken thighs
- Add veggies: Toss in broccoli, spinach, mushrooms, or bell peppers when adding pasta
storage/reheating
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of cream or pasta water to restore creaminess.
Freezing: Not recommended—cream sauces can separate.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes—thighs remain juicy and flavorful; cook to an internal temperature of 165 °F. (carlsbadcravings.com)
2. How do I make homemade blackening seasoning?
Combine smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Proportions vary—adjust spice to taste.
3. Why should the sauce be silky?
Silky texture comes from balancing heavy cream, butter, cheese, and starchy pasta water; it clings beautifully to pasta.
4. Can I lighten the Alfredo sauce?
Yes—substitute heavy cream with milk and cream cheese, or evaporated milk + cornstarch. (carlsbadcravings.com)
5. Should I add pasta water to the sauce?
Absolutely—it helps emulsify the sauce for that glossy, creamy finish.
6. How can I prevent overcooking the chicken?
Use a cast‑iron skillet, wideset chicken pieces, and flip only once; rest before slicing. (badbatchbaking.com)
7. Can I add an egg yolk?
Yes—mix egg yolk with cream before adding to sauce (off heat) for added richness and thickness. (girlwiththeironcast.com)
8. Is this dish spicy?
The heat level depends on your blackening blend—adjust cayenne to mild or bold preference.
9. Can I cook it all in one pan?
Yes—you can cook chicken and pasta in the same skillet using broth, then finish with cream and cheese—a la Epicurious method. (epicurious.com)
10. Can I make it ahead?
Yes—cook components separately, then warm gently together before serving. Reheat with cream or water added.
Conclusion
This Blackened Chicken Alfredo is the perfect balance of indulgent support and bold Cajun flavor in one creamy, comforting pasta dish. Ready in just 30 minutes and endlessly customizable, it’s great for weeknight dinners or date-night treats. Give it a try—you won’t miss the restaurant version!
Print
Blackened Chicken Alfredo
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish/Pasta
- Method: Stovetop
- Cuisine: Italian‑American
- Diet: Low Fat
Description
Creamy fettuccine Alfredo with spicy blackened chicken for a flavorful twist on a classic Italian‑American dish.
Ingredients
- 8 oz (225 g) fettuccine
- 2 boneless skinless chicken breasts (about 1 lb/450 g)
- 2 tbsp olive oil, divided
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1½ cups (360 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Meanwhile, in a small bowl mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
- Rub chicken breasts with 1 tbsp olive oil, then season evenly with spice mixture.
- Heat remaining olive oil in a large skillet over medium‑high heat. Add chicken and cook 5–6 minutes per side, until blackened and cooked through. Remove to a plate and let rest.
- In same skillet, reduce heat to medium and melt butter. Sauté garlic until fragrant, about 30 seconds.
- Pour in heavy cream and bring to a simmer, stirring to incorporate garlic.
- Add Parmesan cheese and stir until sauce is smooth and thickened, about 2 minutes. If too thick, add reserved pasta water a splash at a time.
- Slice blackened chicken into strips.
- Toss pasta in Alfredo sauce, then plate and top with chicken slices.
- Garnish with chopped parsley and extra Parmesan. Serve immediately.
Notes
- Adjust cayenne for more or less heat.
- Use freshly grated Parmesan for best flavor and smooth sauce.
- For a lighter version, substitute half‑and‑half or milk for part of the cream.
- Add steamed broccoli or roasted mushrooms for extra veggies.
- Leftover sauce can be gently reheated—thin with a splash of cream or water if it thickens.
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