If you love a dish that combines rich, creamy indulgence with bold, smoky flavors, you are going to fall head over heels for this Blackened Chicken Alfredo Recipe. Imagine perfectly seasoned chicken breasts with that signature blackened crust, nestled on a bed of fettuccine coated in a luscious, garlicky Alfredo sauce made from scratch—each bite bursting with flavor and inviting you to savor every mouthful. It’s comfort food elevated, perfect for a cozy night in or impressing friends at dinner.
Ingredients You’ll Need
Gathering the right ingredients for this Blackened Chicken Alfredo Recipe is key, but you’ll be glad to know it’s all simple, familiar stuff that comes together to create magic. Each item plays its part, from the creamy butter and Parmesan that give the sauce its richness, to the smoky spices that transform the chicken into a flavor bomb.
- Fettuccine (8 ounces): The perfect pasta shape to hold onto that creamy Alfredo sauce.
- Chicken breasts (2 medium): The star protein that gets a bold blackened crust for irresistible flavor.
- Unsalted butter (4 tablespoons, divided): Adds creaminess and depth to both sauce and chicken cooking.
- Olive oil (2 tablespoons): Helps get a beautiful sear on the chicken without burning the spices.
- Garlic cloves (4, minced): Gives a fragrant punch to the sauce that’s utterly mouthwatering.
- Low sodium chicken broth (1½ cups): Adds savory richness and helps create the perfect sauce consistency.
- Cornstarch (1 tablespoon): Thickens the sauce smoothly without any graininess.
- Heavy cream (1 cup) or evaporated milk + 1 tsp cornstarch: Gives the Alfredo its signature creamy texture.
- Freshly grated Parmesan cheese (¾ cup): The cheesy, nutty flavor that makes Alfredo Alfredo.
- Smoked paprika (2 teaspoons): Key for that smoky, blackened flavor on the chicken.
- Garlic powder (2 teaspoons): Enhances the savory depth in the seasoning blend.
- Onion powder (2 teaspoons): Balances the spice mix with a subtle sweetness.
- Salt (1 teaspoon): Essential for rounding out all the flavors.
- Dried oregano (1 teaspoon): Adds an herby, earthy note.
- Dried thyme (1 teaspoon): Provides an aromatic touch to the seasoning.
- Black pepper (½ teaspoon): Delivers mild heat and sharpness.
- Cayenne pepper (¼ to ½ teaspoon): Adds a pleasant kick to the blackening seasoning.
How to Make Blackened Chicken Alfredo Recipe
Step 1: Cook the Fettuccine Perfectly
Start by bringing a large pot of salted water to a boil, then cook your fettuccine according to the package directions until it’s perfectly al dente—meaning just tender but with a little bite. Drain it well and set it aside; this pasta will soon get a luxurious coating of sauce that you won’t want to miss.
Step 2: Prepare the Blackening Seasoning and Coat the Chicken
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, oregano, thyme, black pepper, and cayenne pepper. This is where that incredible Blackened Chicken Alfredo Recipe flavor starts to develop. Pat your chicken breasts dry with paper towels—this helps the seasoning stick and promotes a nice crust—and generously coat both sides with the seasoning blend.
Step 3: Sear the Chicken to Achieve the Blackened Crust
Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 5 to 7 minutes per side, until they’re cooked through and develop that signature blackened crust. Avoid moving them around too much so the seasoning can char beautifully. When done, remove the chicken from the skillet and let it rest before slicing; this keeps it juicy and tender.
Step 4: Build the Alfredo Sauce Base
In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté just until fragrant, which usually takes about a minute—don’t rush this step because the garlic aroma is the heart of the sauce.
Step 5: Thicken the Sauce with Broth and Cornstarch
Whisk together the chicken broth and cornstarch in a separate bowl until smooth, then pour this mixture into the skillet. Bring it to a gentle simmer, stirring frequently until the sauce begins to thicken slightly. This silky base is what carries all the creamy goodness you’re about to add.
Step 6: Finish the Sauce with Cream and Parmesan
Stir in the heavy cream (or your evaporated milk alternative) and the freshly grated Parmesan cheese. Keep stirring until the sauce thickens to your liking and the cheese has melted completely. Taste and adjust the seasoning if needed—you want a sauce that’s rich, cheesy, and savory with that perfect hint of garlic.
Step 7: Combine Pasta and Sauce
Return the cooked fettuccine to the skillet and toss it thoroughly in the Alfredo sauce so every strand is coated. This step is where the pasta turns from simple noodles into a decadent experience that’s impossible to resist.
Step 8: Slice and Serve the Blackened Chicken
Slice the rested blackened chicken breasts into strips and arrange them on top of the coated fettuccine. The contrast between the creamy sauce and smoky chicken is the very soul of this recipe.
How to Serve Blackened Chicken Alfredo Recipe
Garnishes
Adding fresh garnishes can really elevate this dish. A sprinkle of chopped parsley or basil adds a pop of color and a fresh herbal note that cuts through the richness. Some extra grated Parmesan on top never hurts either! For a little texture and brightness, a squeeze of fresh lemon juice over the chicken can bring the whole dish to life.
Side Dishes
This Blackened Chicken Alfredo Recipe pairs wonderfully with simple sides to balance the richness. Steamed or roasted vegetables like broccoli, asparagus, or green beans add freshness and crunch. A crisp green salad with a light vinaigrette provides a refreshing counterpoint. Garlic bread or warm crusty rolls are perfect for mopping up any leftover creamy sauce.
Creative Ways to Present
For a twist, try plating the pasta in individual shallow bowls and layering the sliced chicken on top in a fan shape. Drizzle a little extra garlic butter or olive oil around the edges for a restaurant-quality touch. If you’re feeling festive, sprinkle some smoked paprika over the dish for extra color and aroma. This recipe is as impressive visually as it is in flavor!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and believe me, you might!—store them in an airtight container in the refrigerator. The sauce will thicken as it cools, so it’s a good idea to add a splash of milk or cream when reheating to bring back that smooth texture. Consume within 2 to 3 days for the best taste and freshness.
Freezing
While Alfredo sauce tends to separate a bit after freezing, you can freeze the components separately for better results. Freeze cooked chicken slices in a sealed bag or container, and keep the pasta and sauce stored airtight in separate containers. When ready to eat, thaw overnight in the fridge and gently reheat, stirring to recombine the sauce ingredients.
Reheating
Reheat your leftovers slowly over low to medium heat on the stove, adding a small amount of cream or broth as needed to loosen the sauce. Avoid microwaving too long at once, as the sauce texture can degrade. Stir frequently and warm just until heated through to preserve that fresh-from-the-pan experience.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While fettuccine is traditional and ideal for Alfredo sauces, you can confidently swap in linguine, penne, or even tagliatelle. Just be sure to adjust cooking times as needed to retain that perfect al dente bite.
What if I don’t have heavy cream—can I substitute it?
You can use evaporated milk mixed with a teaspoon of cornstarch as a lighter alternative, which still gives a lovely creamy texture without overwhelming richness. Just keep in mind the sauce will be a bit less decadent but still delicious.
How spicy is the blackening seasoning? Can I adjust it?
The spice level is moderate, with the cayenne pepper adding a gentle kick. Feel free to reduce the cayenne if you prefer milder flavors or increase it if you like things hotter. The beauty of the Blackened Chicken Alfredo Recipe is making it your own.
Can I prepare parts of this recipe in advance?
Yes! You can season the chicken ahead of time and store it refrigerated for a few hours before cooking. The sauce is best made fresh, but the seasoning and pasta can be prepped earlier to save time when cooking.
Is this dish suitable for a romantic dinner?
Definitely! The rich, indulgent flavors paired with the bold blackened chicken create an elegant yet comforting plate that’s perfect for special occasions or a cozy date night at home. It’s a guaranteed winner to impress anyone at the table.
Final Thoughts
This Blackened Chicken Alfredo Recipe is truly one of those dishes that feels like a warm hug on a plate. It brings together smoky, spicy chicken with a luxuriously creamy sauce and tender pasta in a way that’s simple to prepare but remarkably satisfying. I can’t recommend enough giving this recipe a try—you might just discover your new favorite go-to comfort meal that wows every time.
Print
Blackened Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A delicious and creamy Blackened Chicken Alfredo featuring perfectly seasoned and seared chicken breasts served over tender fettuccine pasta coated in a rich Parmesan Alfredo sauce, enhanced with smoky and spicy blackening seasonings for a comforting yet flavorful meal.
Ingredients
Pasta
- 8 ounces fettuccine
Chicken and Seasoning
- 2 medium chicken breasts
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp black pepper
- ¼–½ tsp cayenne pepper
Sauce
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1½ cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Cook fettuccine according to the package directions until al dente. Once cooked, drain thoroughly and set aside to keep warm.
- Prepare Blackening Seasoning and Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Pat chicken breasts dry with paper towels, then evenly coat both sides of each chicken breast with the seasoning mixture.
- Cook Chicken: Heat 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat in a large skillet. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side, or until the chicken is fully cooked through and develops a blackened crust. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Sauté Garlic: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Make Sauce Base: Whisk together the chicken broth and cornstarch until smooth, then pour this mixture into the skillet with the garlic. Bring it to a simmer and cook until the sauce thickens slightly.
- Finish Alfredo Sauce: Stir in the heavy cream (or evaporated milk mixed with 1 teaspoon cornstarch) and freshly grated Parmesan cheese. Continue stirring gently until the sauce thickens further and the cheese has completely melted. Taste and adjust seasoning as needed to your preference.
- Toss Pasta in Sauce: Add the cooked fettuccine to the skillet and toss well to fully coat the pasta with the creamy Alfredo sauce.
- Serve: Slice the blackened chicken breasts and arrange the slices on top of the sauced fettuccine. Serve immediately while hot.
Notes
- For a lighter sauce, substitute evaporated milk mixed with 1 teaspoon cornstarch for heavy cream.
- Adjust cayenne pepper amount to control spice level based on your preference.
- Be careful not to burn the garlic while sautéing to avoid bitterness.
- Resting the chicken after cooking helps retain juices and enhances texture.
- This recipe pairs well with a light green salad or steamed vegetables for a balanced meal.
