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If you’re craving a dish that bursts with bold flavors and creamy, dreamy texture, this Blackened Chicken Alfredo Recipe is about to become your new go-to comfort food. The perfectly spiced chicken, blackened to savory perfection, pairs beautifully with silky, garlicky Alfredo sauce that clings to tender fettuccine noodles in the most indulgent way. Whether it’s for a special dinner or a cozy night in, this dish brings together simple ingredients and elevates them into a restaurant-quality meal that’s impossible to resist.
Ingredients You’ll Need
Gathering the right ingredients sets the foundation for an unforgettable Blackened Chicken Alfredo Recipe. Each one plays a crucial role—from the rich creaminess of butter and Parmesan to the smoky heat of the blackening spices, everything comes together for a perfect balance of taste, texture, and color.
- 8 ounces fettuccine: The ideal pasta shape to hold onto that luscious Alfredo sauce.
- 2 medium chicken breasts: The star protein, perfect for blackening with bold seasoning.
- 4 tablespoons unsalted butter, divided: Adds richness, a velvety texture, and helps in cooking.
- 2 tablespoons olive oil: For searing the chicken to achieve that distinctive blackened crust.
- 4 garlic cloves, minced: Brings an aromatic punch that’s essential for the sauce.
- 1½ cups low sodium chicken broth: Builds depth in the sauce without overpowering the other flavors.
- 1 tablespoon cornstarch: The magic thickener that makes the sauce beautifully creamy.
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch): Creates the indulgent, creamy base everyone loves.
- ¾ cup freshly grated Parmesan cheese: Delivers that nutty, salty, melt-in-your-mouth goodness.
- 2 tsp smoked paprika: Provides smoky warmth that defines the blackened seasoning.
- 2 tsp garlic powder: Boosts the savory notes in the chicken’s crust.
- 2 tsp onion powder: Adds subtle sweetness and depth to the seasoning mix.
- 1 tsp salt: Enhances every flavor without overwhelming.
- 1 tsp dried oregano: A hint of herbaceous complexity.
- 1 tsp dried thyme: Adds a delicate earthiness to the blend.
- ½ tsp black pepper: For a sharp and slightly spicy kick.
- ¼–½ tsp cayenne pepper: The secret heat that makes the blackening seasoning pop.
How to Make Blackened Chicken Alfredo Recipe
Step 1: Cook the Pasta
Start with perfectly al dente fettuccine by cooking it according to the package instructions. This ensures your noodles have just the right bite without being mushy, setting the stage for the creamy Alfredo sauce to coat every strand beautifully.
Step 2: Prepare the Blackening Seasoning and Chicken
Mix all your blackening spices in a small bowl and generously coat both sides of the chicken breasts. Patting the chicken dry before applying the seasoning is key for that crispy, flavorful crust—you want as much contact as possible between the chicken and the bold spices.
Step 3: Blacken the Chicken
Heat a combination of butter and olive oil in a large skillet over medium-high heat. The oil helps get a great sear, while butter enriches the flavor. Cook the chicken breasts 5 to 7 minutes per side until they develop that irresistible dark crust and are cooked thoroughly. Once done, set them aside to rest; this keeps the meat juicy and tender.
Step 4: Sauté the Garlic
Using the same skillet, melt the remaining butter and add your minced garlic. Sauté just until it releases its fragrant aroma—usually about a minute. This simple step infuses the sauce with a deliciously aromatic base that you won’t be able to resist.
Step 5: Build the Sauce Base
Whisk together chicken broth and cornstarch, then pour into the skillet with the garlic butter. Bring it to a gentle simmer and cook until the mixture thickens slightly; this is where your sauce starts to come together with a luscious body.
Step 6: Add Cream and Cheese
Stir in the heavy cream (or a mix of evaporated milk and cornstarch) and freshly grated Parmesan cheese. Keep stirring until the parmesan melts completely and the sauce thickens into a silky, rich coating ready to embrace your pasta. Taste and adjust seasoning at this point if needed.
Step 7: Combine Pasta and Sauce
Toss the cooked fettuccine in the creamy Alfredo sauce, making sure each noodle is generously coated. This step is where the magic happens, blending the smooth sauce and pasta into one irresistible dish.
Step 8: Serve with Blackened Chicken
Slice the rested blackened chicken breasts and nestle them right on top of your coated pasta. The beautiful contrast of dark, flavorful chicken against the creamy Alfredo makes this dish as visually appealing as it is flavorful.
How to Serve Blackened Chicken Alfredo Recipe
Garnishes
Garnishing your Blackened Chicken Alfredo adds the perfect finishing touch. Sprinkle freshly chopped parsley or basil over the top for a burst of color and fresh flavor. A little extra grated Parmesan or a squeeze of lemon can also brighten and enhance the dish further.
Side Dishes
This dish pairs wonderfully with crisp green salads or roasted vegetables like asparagus or broccoli florets. These sides offer a fresh, crunchy contrast to the creamy pasta and smoky chicken, balancing the richness of the meal perfectly.
Creative Ways to Present
Try serving this pasta in shallow bowls to show off the blackened chicken slices on top. You can also drizzle a little extra olive oil or sprinkle red pepper flakes for some added flair. For a fun twist, serve it family-style in a large skillet and let everyone dig in directly.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken after chilling, but a gentle reheat with a splash of cream or broth will bring it back to its luscious consistency.
Freezing
Because Alfredo sauce can separate when frozen, it’s best to freeze the chicken and pasta separately from the sauce. Store chicken slices and cooked pasta in freezer-safe bags, then thaw in the refrigerator before reheating gently with freshly made sauce for the best results.
Reheating
To reheat, warm the pasta and chicken gently in a skillet over low heat. Add a splash of milk, cream, or broth to loosen the sauce as it warms. Stir frequently to keep things smooth and creamy without overcooking.
FAQs
Can I use other types of pasta instead of fettuccine?
Absolutely! While fettuccine is the classic choice because it holds the sauce beautifully, you can use penne, linguine, or even pappardelle. Just make sure to cook it al dente for the best texture.
What can I substitute for heavy cream?
If you want a lighter option, you can use evaporated milk combined with a teaspoon of cornstarch to help thicken the sauce. This alternative works well to keep the sauce creamy without the full richness of heavy cream.
How spicy is the Blackened Chicken Alfredo Recipe?
The dish has a moderate kick thanks to the cayenne pepper and blackening spices. If you prefer less heat, reduce or omit the cayenne, or adjust it according to your taste.
Can I prepare the blackened chicken in advance?
Yes! You can blacken the chicken a few hours ahead and keep it covered in the fridge. Simply reheat it gently when you’re ready to serve alongside the freshly made Alfredo sauce and pasta.
Is this recipe gluten-free?
The classic version uses regular fettuccine, which contains gluten. However, you can easily swap in gluten-free pasta to make this Blackened Chicken Alfredo Recipe suitable for gluten-sensitive diners without compromising taste or texture.
Final Thoughts
This Blackened Chicken Alfredo Recipe is a beautifully balanced celebration of bold, smoky spices and rich, creamy comfort all in one plate. It’s easy to make, satisfying, and impressive enough to serve at any occasion. Don’t just take my word for it—grab those ingredients and give it a whirl. I’m confident it will become a treasured favorite in your kitchen too.
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Blackened Chicken Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Blackened Chicken Alfredo recipe features tender chicken breasts coated with a smoky, spicy seasoning and seared to perfection. Served over fettuccine tossed in a creamy, garlicky Alfredo sauce made with Parmesan cheese and a touch of chicken broth for depth. This dish offers a delicious twist on classic Alfredo with bold blackened flavors.
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 the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta and set aside.
- Prepare the Blackening Seasoning and Chicken: In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, dried oregano, dried thyme, black pepper, and cayenne pepper. Pat the chicken breasts dry with paper towels and evenly coat both sides with the seasoning blend.
- Cook the Chicken: Heat 1 tablespoon unsalted butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes per side, or until the chicken is cooked through and has a dark, 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 for about 1 minute until it becomes fragrant but not browned.
- Make the Sauce Base: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture into the skillet with garlic and bring to a simmer. Cook the sauce until it slightly thickens, stirring occasionally.
- Add Cream and Cheese: Stir in the heavy cream (or the evaporated milk mixed with 1 teaspoon cornstarch) and freshly grated Parmesan cheese. Continue stirring until the sauce thickens to a creamy consistency and the cheese fully melts. Taste and adjust seasoning as needed.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the Alfredo sauce.
- Serve: Slice the blackened chicken breasts and arrange the slices atop the sauced pasta. Serve immediately for a rich and flavorful meal.
Notes
- For a lighter sauce, substitute evaporated milk mixed with cornstarch for heavy cream.
- Adjust the cayenne pepper amount according to your heat preference.
- Letting the chicken rest before slicing helps retain its juices.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- This dish pairs well with a simple green salad or steamed vegetables.
