Take your favorite pasta dish to the next level with blackened chicken! This Blackened Chicken Alfredo is perfectly creamy and packed with the most amazing flavor. Best of all, it’s ready in 30 minutes or less!
If you ask me, Fettuccine Alfredo is the ULTIMATE comfort food. It’s rich, creamy, cheesy… need I say more? It’s what pasta dreams are made of. And Chicken Alfredo is even better!
Not only does Chicken Alfredo mean extra protein, which makes a heartier, more satisfying meal, but when you add chicken you can also add in so many more flavors. Case in point: this Blackened Chicken Alfredo.
Seasoned with a blend of 9 different spices, blackened chicken adds a huge pop of flavor to basic Alfredo. Just when you thought basic couldn’t get any better!
It’s the perfect pasta for family dinners or date nights, and one of those meals I LOVE serving to guests. I can’t wait for you to try it!
what you’ll need for this recipe
For the pasta:
- Fettuccine noodles – I used 1 pound of fettuccine noodles. Any brand or variety will work.
- Butter – I used 1/2 cup salted butter as the base of the sauce. Feel free to use unsalted if you prefer.
- Heavy cream – I added 1 cup of heavy cream. For a more traditional sauce, substitute pasta water for the cream.
- Salt & pepper – I added 1 teaspoon salt and 1/2 teaspoon pepper.
- Parmesan cheese – I used 8 ounces freshly grated Parmesan cheese. Fresh is key to a great sauce!
For the chicken:
- Chicken breast – I used 1 pound of boneless, skinless chicken breasts.
- Blackened seasoning – I used my homemade blackened seasoning, but your favorite store bought variety will work too.
- Olive oil
how to make blackened chicken alfredo
Boil the noodles. Boil the fettuccine according to package instructions. Drain and set aside.
Make the chicken. While the noodles are boiling, make the chicken. Start by pounding the chicken breasts out to an even thickness. Pat them dry with a paper towel and coat them with blackened seasoning. Heat olive oil in a large skillet over medium heat, then add the seasoned chicken and cook on each side for 5-6 minutes, until chicken is no longer pink and it reaches an internal temperature of 165°. Remove from heat.
Make the sauce. Combine the butter, heavy cream, salt and pepper in a large skillet. Cook, stirring, over medium heat until butter is melted. Stir in 1 1/2 c. grated Parmesan. Cook until cheese is completely melted; remove from heat.
Combine. Stir the cooked, drained noodles into the sauce. Add additional 1/2 c. cheese. If sauce is too thick, slowly stir in reserved pasta water until it reaches desired consistency.
Add the chicken. Slice the blackened chicken and add it to the pasta. Garnish with fresh parsley.
Recipe Variations
- Use any type of pasta in place of fettuccine
- Omit the heavy cream from the Alfredo sauce (substitute an equal amount of pasta water) for a more authentic sauce
- Substitute Pan Fried Chicken, Baked Salmon, or Blackened Shrimp for the blackened chicken
- Add cooked broccoli, mushrooms, spinach or any of your favorite vegetables
- Add sun dried tomatoes to the sauce for a delicious twist
- Add 1-2 teaspoons blackened seasoning directly to the sauce (omit the salt)
storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a medium skillet and add 2 Tbsp. heavy cream or milk. Cook over medium-low heat, stirring often and adding more liquid as necessary, until the noodles and chicken are heated through. You can also reheat the chicken separately by adding some oil or butter to a small skillet and heating the chicken over medium heat until warmed through.
More of our Favorite Pasta Recipes
Looking for more delicious pasta recipes? These are some of our favorites!
Blackened Chicken Alfredo
Ingredients
For the pasta
- 6 ounces fettuccine noodles
- 1/2 cup salted butter
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups freshly grated Parmesan cheese
For the chicken
- 1 pound boneless skinless chicken breasts
- 3 Tablespoons blackened seasoning
- 2 Tablespoons olive oil
Instructions
- Boil the noodles according to package instructions. Drain and set aside.
- While the noodles are boiling, place the chicken breasts in a large plastic bag or between sheets of plastic wrap, wax paper, or parchment paper. Pound them out to an even thickness using a meat mallet, rolling pin, or heavy pan.
- Pat the chicken breasts dry with a paper towel and coat with blackened seasoning.
- Heat olive oil in a large skillet over medium heat, then add the seasoned chicken breasts and cook on each side for 5-6 minutes, until chicken is no longer pink and it reaches an internal temperature of 165°. Remove from heat.
- In a large skillet, make the sauce by combining the butter, heavy cream, salt and pepper. Cook, stirring, over medium heat until butter is melted. Stir in 1 1/2 c. grated Parmesan. Cook until cheese is completely melted; remove from heat.
- Stir the cooked, drained noodles into the sauce. Add additional 1/2 c. cheese. If sauce is too thick, slowly stir in reserved pasta water until it reaches desired consistency.
- Slice the blackened chicken and add it to the pasta. Garnish with fresh parsley.
Edward says
This Blackened Chicken Alfredo is pure perfection! The flavors are so well-balanced, and the seasoning on the chicken is absolutely spot-on.
Jack says
This Blackened Chicken Alfredo is absolutely divine! The seasoning on the chicken is perfectly balanced, and it complements the creamy Alfredo sauce so well.