Blackened chicken alfredo

Blackened chicken alfredo with juicy sliced Cajun chicken over creamy fettuccine pasta in a cast iron skillet, garnished with fresh parsley

If you love bold, comforting pasta, this Blackened Chicken Alfredo is about to become your new weeknight staple. Smoky, spice-crusted chicken meets a rich, garlicky Parmesan cream sauce tossed with silky fettuccine, all ready in just 30 minutes. I first made this on a rainy Tuesday with ingredients I already had on hand, and my family scraped the skillet clean.

This dish delivers everything you love about classic chicken Alfredo, but with a Cajun kick that makes it unforgettable. The homemade blackening seasoning does double duty, coating the chicken and flavoring the sauce, so every single bite is packed with smoky, savory depth. If you enjoy bold chicken pasta dishes like this Honey Pepper Chicken Pasta or this crowd-pleasing Easy Marry Me Chicken Pasta, you are going to love this one too.

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Ingredients for Blackened Chicken Alfredo

I have tested this recipe more times than I can count, and using the right ingredients truly makes all the difference. I always reach for freshly grated Parmesan and real low-sodium chicken broth for the creamiest, most flavorful Alfredo sauce every time.

Blackening Seasoning:

• 2 tsp smoked paprika I always use smoked, never regular, the smokiness is everything in this dish
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 to 1/2 tsp cayenne pepper I recommend starting with 1/4 tsp and adjusting to your heat preference

Pasta and Chicken:

• 3/4 packed cup (2 oz) freshly grated Parmesan cheese pro tip: grate it yourself right before using for smooth, lump-free melting
• 8 oz fettuccine
• 2 medium boneless skinless chicken breasts
• 4 tbsp unsalted butter, divided
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, minced – fresh only, not powder, for the best flavor
• 1 1/2 cups low-sodium chicken broth
• 1 tbsp cornstarch
• 1 cup heavy cream – in my experience, full-fat gives the richest, most velvety texture

Step-by-Step Instructions

In my experience, the key to nailing this blackened chicken alfredo is working through each component with confidence and not rushing the sear on the chicken. Follow these steps and you will have a restaurant-worthy dish on the table in 30 minutes.

Step 1: Remove chicken from the fridge about 15 minutes before cooking. Slice each breast horizontally through the center to create 4 fillets. Cover with plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat dry with a paper towel before seasoning.

Step 2: Whisk all blackening seasonings together in a small bowl. Set aside 1 tablespoon for the sauce. Season both sides of the chicken fillets with the remaining seasoning and let rest while you bring your pasta water to a boil.

Step 3: Cook fettuccine in heavily salted boiling water until al dente, about 2 to 3 minutes less than the box suggests. Reserve 1/2 cup of pasta water before draining. Drain, rinse with cold water to stop cooking, and toss with a drizzle of olive oil to prevent clumping. Set aside.

Step 4: Melt 2 tablespoons butter with the olive oil in a large heavy-bottom skillet over medium-high heat. Once hot, you should hear the chicken sizzle the moment it hits the pan. Cook 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165 degrees F. Transfer to a cutting board, tent loosely with foil, and rest at least 5 minutes before slicing. Do not wipe out the skillet.

Step 5: To the same skillet with all those flavorful drippings, melt the remaining 2 tablespoons butter over medium-low heat. Add the minced garlic and reserved 1 tablespoon blackening seasoning. Cook for 3 minutes, stirring often. If your stove runs hot, reduce the heat to avoid burning the garlic.

Step 6: Add half the chicken broth to the pan. Whisk the remaining broth with the cornstarch until completely smooth, then pour into the skillet along with the heavy cream. Bring to a gentle simmer and cook until thickened, stirring occasionally, about 3 to 4 minutes. Reduce heat to low and stir in Parmesan until fully melted and silky, about 2 minutes. If the sauce thickens too much, add a splash of chicken broth to loosen it.

Step 7: Add the cooked fettuccine and toss until every strand is well coated, adding reserved pasta water a little at a time only if needed. Add the sliced chicken and any juices from the cutting board. Taste and adjust with salt, pepper, or a pinch of cayenne. Garnish with fresh parsley and serve immediately.

What to Serve with Blackened Chicken Alfredo

The best sides balance the richness of the Cajun cream sauce with something fresh, crisp, or light. Here are my favorite pairings for a complete and satisfying meal.

Garlic Bread: A crusty loaf brushed with garlic butter is the ultimate companion for scooping up every drop of that creamy Alfredo sauce. It rounds out the meal and keeps things comforting.

Roasted Parmesan Broccoli: The slight bitterness of roasted broccoli cuts beautifully through the richness of the dish and adds a nutritional boost. If you love broccoli with creamy chicken, this Grilled Chicken and Broccoli Bowl with Creamy Garlic Sauce is another great option to try.

Cucumber Tomato Salad: A light, refreshing salad with a simple vinaigrette brings brightness and contrast to the bold, smoky flavors of the pasta without competing with them.

Roasted Asparagus: Tender asparagus with a squeeze of lemon adds color and a fresh, vegetal balance to the plate. This One Pan Lemon Garlic Butter Chicken and Asparagus uses the same idea and pairs those flavors perfectly.

Soft Dinner Rolls: Fluffy, buttery rolls are perfect for mopping up the sauce and make the meal feel extra warm and complete, especially for a family dinner.

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Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. The flavors actually deepen overnight, making this an excellent option for meal prep.

To reheat on the stove, warm over medium heat with a splash of milk or chicken broth to loosen the sauce and bring it back to life. For microwave reheating, heat for 1 minute, stir well, then continue in 30-second intervals until warmed through.

I recommend making a double batch of the blackening seasoning and storing the extra in a small jar at room temperature for up to 6 months. It works beautifully on shrimp, salmon, or pork, and it is what I use in my Best One Pot Cajun Chicken Alfredo Orzo too.

FAQs

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Blackened Chicken Alfredo

Juicy Cajun spice-rubbed chicken and creamy Parmesan fettuccine in one skillet, ready in 30 minutes.

Print Recipe Save This Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 2 tsp smoked paprika do not substitute with regular paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper up to 1/2 tsp for more heat
• 8 oz fettuccine
• 2 medium boneless skinless chicken breasts sliced into 4 fillets and pounded to 1/2-inch thickness
• 4 tbsp unsalted butter divided
• 2 tbsp extra virgin olive oil
• 4 garlic cloves minced fresh
• 1.5 cups low-sodium chicken broth
• 1 tbsp cornstarch
• 1 cup heavy cream or evaporated milk plus 1 tsp cornstarch for lighter option
• 0.75 cup freshly grated Parmesan cheese about 2 oz, grated on microplane just before use

Equipment

• Large heavy-bottom skillet
• Large pot for pasta
• Meat mallet or rolling pin
• Microplane or fine grater

Method

 

1. Remove chicken from the fridge 15 minutes before cooking. Slice each breast horizontally to create 4 fillets. Cover with plastic wrap and pound to an even 1/2-inch thickness. Pat dry with a paper towel.
2. Whisk all blackening seasonings together in a small bowl. Reserve 1 tablespoon for the sauce. Season both sides of the chicken fillets with the remaining seasoning and let rest.
3. Cook fettuccine in heavily salted boiling water until al dente, about 2 to 3 minutes less than the package directions. Reserve 1/2 cup pasta water before draining. Drain, rinse with cold water, and toss with a drizzle of olive oil. Set aside.
4. Melt 2 tablespoons butter with the olive oil in a large heavy-bottom skillet over medium-high heat. Once hot and sizzling, add chicken and cook 4 to 5 minutes per side until deeply golden and cooked through to 165 degrees F. Transfer to a cutting board, tent loosely with foil, and rest at least 5 minutes before slicing. Do not wipe out the skillet.
5. To the same skillet with drippings, melt remaining 2 tablespoons butter over medium-low heat. Add minced garlic and reserved 1 tablespoon blackening seasoning. Cook for 3 minutes stirring often to avoid burning the garlic.
6. Add half the chicken broth to the pan. Whisk remaining broth with cornstarch until smooth and pour into the skillet along with the heavy cream. Bring to a gentle simmer and cook until thickened, stirring occasionally, about 3 to 4 minutes. Reduce heat to low and stir in Parmesan until fully melted and silky, about 2 minutes. Add a splash of chicken broth if sauce becomes too thick.
7. Add cooked fettuccine and toss to coat, adding reserved pasta water a little at a time only if needed. Add sliced chicken and any accumulated juices from the cutting board. Season with salt, pepper, or cayenne to taste. Garnish with fresh parsley and serve immediately.

Notes

Use smoked paprika only, not regular. Always grate Parmesan fresh for smooth melting. If sauce thickens too much, add a splash of chicken broth. Extra blackening seasoning stores in an airtight jar for up to 6 months and works great on shrimp or salmon.