This Blackened Chicken Alfredo may look fancy but it’s really easy to make and uses simple ingredients. Soon, you’ll have a dinner recipe that may just become one of your new favorite pasta recipes.
This Instant Pot Cajun Pasta is another recipe that we think you’ll love if you’re a fan of chicken pastas, with a kick! Or, this creamy lemon chicken pasta is easy to make as well, and has tons of flavor.
There’s something about the combination of chicken and pasta… especially when you add a creamy sauce to it, like in this blackened chicken recipe and in this chicken lasagna recipe.
Blackened chicken pastas is a dish that you’ll feel is a restaurant quality meal but it’s easy to make at home to impress your family and your guests!
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Why You’ll Love This Recipe
- It uses simple ingredients: It may sound intimidating to make a fancy dish but this recipes uses ingredients that you should be able to find at almost any grocery store!
- Perfect for entertaining: If you’re hosting guests soon, this dish is a great dish that so many people will love! Chicken dishes are more traditional and the creamy pasta is something kids will love. Serve this Chicken Alfredo Garlic bread too.
- Ready in only 30 minutes: This recipe only takes 30 minutes from start to finish! So this can even be made on a busy night for dinner!
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Chicken – Boneless and skinless chicken breasts are best for this recipe for flavor and presentation. We share below the steps to make them even better for this dish.
- Grated Parmesan – Freshly grated parmesan is recommended for this recipe so it melts even better but you can use shredded Parmesan if needed, as you can see it used in this Alfredo sauce recipe.
- Blackening Seasoning – Any brand of blackening seasoning will do.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Chicken- Although we say to use chicken breasts for this recipe, you can also use chicken thighs. Or, you may choose to use a different protein completely, such as salmon or shrimp, and that’s fine too!
- Blackened Seasoning – If you can’t find blackening seasoning, you may choose to use a Cajun seasoning instead.
Equipment
For this recipe, you’ll want to use a heavy bottomed-skillet to help get a delicious crust on the chicken. You’ll also want to use a colander if you have one, to drain the pasta, a plastic bag for beating the chicken, and a whisk for the Alfredo sauce.
How to Make Blackened Chicken Alfredo
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Cook pasta. Boil and drain pasta according to the package and set aside. (Image 1).
STEP 2. Slice chicken. Cut chicken lengthwise into even pieces. You can use one hand to put pressure on the top of the chicken while cutting down the middle to create more even pieces (Image 2).
STEP 3. Beat chicken. Place chicken pieces into a plastic bag or between two pieces of plastic wrap. Using the flat side of a meat mallet pound the chicken pieces into an even thickness. About ¼ inch (Image 3).
STEP 4. Season chicken. Sprinkle each side of the cutlets with the blackening seasoning. You may have some leftover, about a teaspoon, that will be used in a later step (Image 4).
STEP 5. Melt butter and oil. Place skillet over medium-high heat until very hot then add olive oil and 2 tablespoons of butter (Image 5).
Tip: Using a heavy bottomed skillet, such as stainless steel or cast iron, will help to get a good crust on the chicken.
STEP 6. Add chicken. Once the butter is melted, add the chicken cutlets to the pan, do not overcrowd, you may need to cook in two separate batches (Image 6).
STEP 7. Cook chicken. Cook chicken 3 to 4 minutes on each side until cooked through and very brown (Image 7).
STEP 8. Remove chicken. Once chicken is done remove it from the pan and place on a plate. Tent plate with aluminum foil and set aside. Wait at least 5 minutes before slicing chicken (Image 8).
STEP 9. Add butter. Do not wipe out the pan, return it to medium-low heat and add the rest of the butter (Image 9).
STEP 10. Heavy cream. Once butter is melted slowly mix in the heavy cream, scraping up any bits on the bottom as you stir (Image 10).
STEP 11. Add parmesan. Once the cream is well mixed, stir in the parmesan cheese (Image 11).
STEP 12. Add seasonings. Finally, once the cheese is melted add the garlic, salt, and pepper and cook for an additional 1-2 minutes (Image 12).
STEP 13. Add pasta. Stir in the pasta coating well (Image 13).
STEP 14. Add chicken. Place sliced chicken into the pan with the pasta. Serve immediately (Image 14).
Recipe Pro Tips
- We recommend using freshly grated parmesan for better melting.
- Do not overcook the pasta. It is best served al dente with this dish.
- If your alfredo sauce is too thick, use pasta water or my chicken broth recipe to thin.
Recipe FAQs
We think cheese makes everything better. Adding parmesan to the finished dishes can help make it even better.
In this blackened chicken Alfredo sauce, the parmesan cheese is the thickening agent in this recipe.
It takes about 20 minutes to make blackened chicken Alfredo.
What to Serve with Blackened Chicken Alfredo
When it comes to what side dishes go with pasta, we feel like an Italian chopped salad is a great pairing. Or, of course bread recipes like air fryer garlic toast is always a great idea too! Roasted broccoli and pasta are so delicious together, just like in this chicken and broccoli alfredo.
Storage
Leftovers: Blackened chicken Alfredo is best if eaten immediately, but it can be refrigerated in an airtight container for 3-4 days.
Reheating: When reheating, stir constantly over low heat to help prevent the sauce from separating.
Tip to Speed Things Up Even More
Speed up this dish with using left over chicken, pre-cooked slow cooker chicken, or buying a pre-cooked rotisserie chicken at the grocery store, and have more of a shredded-style chicken. (Then, you could even save the rotisserie chicken bones and make this rotisserie chicken broth.)
Or, if you’re a shrimp lover, you’re going to love this Cajun Shrimp Fettuccini Alfredo too!
Weeknight dinners are so much more enjoyable when they can be this simple, and it’s honestly a runner-up, next to these cream cheese noodles!
Similar Recipes You’ll Love
Although we use a jarred Alfredo sauce in this recipe, we want to make sure to offer this Healthy Alfredo Sauce as an option too!
If you love these types of recipes, you’ll also love these reader favorites:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Blackened Chicken Alfredo
Ingredients
- 16 ounces fettuccine noodles
- 1 pound boneless skinless chicken breasts
- 1½ Tablespoons blackening seasoning
- 2 Tablespoons cooking oil
- 6 Tablespoons butter divided
- 1½ cup heavy cream
- 2 cups grated parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh garlic
Instructions
- Boil and drain pasta according to the package and set aside.
- Cut chicken lengthwise into even pieces. You can use one hand to put pressure on the top of the chicken while cutting down the middle to create more even pieces.
- Place chicken pieces into a plastic bag or between two pieces of plastic wrap. Using the flat side of a meat mallet pound the chicken pieces into an even thickness. About ¼ inch.
- Sprinkle each side of the cutlets with the blackening seasoning. You may have some left over, about a teaspoon, that will be used in a later step.
- Place skillet over medium high heat until very hot then add olive oil and 2 tablespoons of butter. Once the butter is melted, add the chicken cutlets to the pan, do not overcrowd, you may need to cook in two separate batches.
- Cook chicken 3 to 4 minutes on each side until cooked through and very brown.
- Once chicken is done remove it from the pan and place on a plate. Tent plate with aluminum foil and set aside. Wait at least 5 minutes before slicing chicken.
Making the Alfredo Sauce
- Do not wipe out the pan, return it to medium low heat and add the rest of the butter.
- Once butter is melted slowly mix in the heavy cream, scraping up any bits on the bottom as you stir.
- Once the cream is well mixed, stir in the parmesan cheese. Finally once the cheese is melted add the garlic, salt, and pepper and cook for an additional 1-2 minutes.
- Stir in the pasta coating well. Place sliced chicken into the pan with the pasta. Serve immediately.
Notes
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- We recommend using freshly grated parmesan for better melting.
-
- Do not over cook the pasta. It is best served al dente with this dish.
-
- If your Alfredo sauce is too thick, use pasta water or broth to thin.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Toni says
Such a tasty and delicious weeknight meal! Everyone at my house loved it! Thanks for the recipe!
Shar says
My fam thought that this is store-bought! So simple and easy yet delicious and pleasing!
Amy K says
This was so good, it felt like it was from a restaurant! Love the cajun flair too.
Jenni says
It’s now on my menu plan for next week! Can’t wait! Thank for sharing Jessica!!
Jessica says
Yaaaay! You’ll have to let me know what you think! 😉 You bet, and thank you for letting me know! XO