Homemade Blackened Chicken Alfredo is easy enough for a weeknight but delicious enough for entertaining. It's a fun twist on the classic Alfredo you love, incorporating the bold flavors of blackened chicken to elevate it from comforting to unforgettable. This 30-minute pasta recipe is the kind of meal that brings everyone to the table with eager anticipation.
Spicy blackened chicken meets creamy Alfredo in a dish that tastes like you fussed—but didn’t.
It’s bold, comforting, and comes together fast enough for a weeknight win.
Budget-friendly and always a hit, this is one of those recipes you’ll find yourself making on repeat.
To round out this hearty meal, I recommend serving it with air fryer garlic bread, bread machine garlic bread, or bread machine focaccia. A salad with balsamic vinaigrette or Italian dressing is also a fabulous addition.
Ingredients
Chicken
- Chicken: I recommend pounding the chicken thin for this blackened chicken alfredo pasta recipe. It helps to ensure an even cook.
- Blackening Seasoning: Cajun seasoning can be used if blackening seasoning is unavailable.
- Avocado Oil: Chosen for its high smoke point, making it ideal for searing chicken. Olive oil is a good substitute but has a lower smoke point.
Pasta
- Parmesan Cheese: Asiago cheese can be a good alternative for a slightly different but equally delicious flavor profile.
- Cornstarch: Helps to thicken the sauce slightly, ensuring it clings to the pasta. Arrowroot powder is an acceptable substitute if cornstarch isn't on hand, or you can omit it altogether.
- Pasta: We like fettuccine here, but feel free to use what you like. Penne pasta is also good, and gluten-free pasta will work just fine.
- Butter: Salted or unsalted butter both work here.
- Heavy Cream: The backbone of any good Alfredo sauce, giving it that classic creamy texture. You can use half and half, but the results will not be as rich.
- Minced Garlic:You could use garlic powder, but start with less as it's more concentrated.
Step by Step
For the full recipe for blackened chicken with alfredo sauce with measurements, see the recipe card at the bottom of the page.
Tips and Tricks
- Get the Pan Smoking Hot: To achieve that perfect blackened crust on your chicken, make sure your pan is hot before you add the chicken. This seals in the juices and gives you that crave-worthy crust.
- Don't Overcrowd the Pan: Cook the chicken in batches, if necessary, to ensure each piece is evenly blackened. Crowding can lead to steaming instead of searing, which we definitely don't want.
- Skip Pre-Grated: Use freshly grated parmesan for the sauce in this blackened chicken alfredo recipe; it melts better and brings a depth of flavor that pre-grated cheeses can't match.
- Adjust Sauce Consistency: Don't forget to reserve some pasta water. Adding a splash can help you achieve that perfect sauce consistency, clinging beautifully to every strand of fettuccine.
- Personalize Your Seasoning: For more heat, add in a pinch of cayenne pepper, or for more smoky flavor, smoked paprika is a wonderful addition.
- Fresh Herbs for the Win: A sprinkle of freshly chopped parsley, thyme, oregano, or basil is a super-quick finishing touch.
- Get Creative: Looking to mix this blackened Alfredo chicken recipe up? Shrimp and salmon are both great in place of the chicken. Or add veggies like baby peas or broccoli.
More Pasta Recipes to Try
- For those days when you want comfort food without the fuss, our Slow Cooker Chicken Alfredo comes together in a flash.
- Chicken Bacon Ranch Pasta is what I make when I want serious flavors and don't have much time; it's a family-friendly meal that's ridiculously good.
- Our Pasta Primavera is a delicious everyday option and a great way to use up the last of your veggies.
- The Roasted Garlic Sausage Pasta is a weeknight go-to, effortlessly blending rich, hearty flavors in a no-fuss, one-pan wonder.
30-Minute Creamy Blackened Chicken Alfredo
Homemade Blackened Chicken Alfredo is easy enough for a weeknight but delicious enough for entertaining. It's a fun twist on the classic Alfredo you love, incorporating the bold flavors of blackened chicken to elevate it from comforting to unforgettable. This 30-minute pasta recipe is the kind of meal that brings everyone to the table with eager anticipation.
Servings: 8
Calories: 610kcal
Ingredients
Chicken
- 1 pound chicken breast pounded thin
- 1 tablespoon blackening seasoning
- 2 tablespoons avocado oil
Pasta
- 4 ounces parmesan cheese
- ½ teaspoon cornstarch
- 16 ounces fettuccine pasta
- 3 tablespoons butter
- 2 cups heavy cream
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Sprinkle the blackening seasoning on the chicken.
- Preheat the avocado oil to medium-high heat. Sear the chicken for 4 to 5 minutes per side or until dark golden brown and an instant-read thermometer reads 160°F. Remove the chicken from the skillet. Tent with aluminum foil.
- While the chicken is cooking, toss the parmesan and cornstarch together in a large bowl. Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
- Drain and reserve at least 1 cup of cooking water to adjust the consistency of your sauce.
- After you remove the chicken from the pan, melt the butter in the same pan over medium heat. When the butter is melted, stir in the cream, minced garlic, salt, and pepper.
- Bring the cream sauce to a simmer, and then reduce the heat to medium-low. Cook for 5 minutes, stirring frequently.
- Add the parmesan, and cook for another 7 to 9 minutes, until the sauce is smooth.
- While the sauce is finished, slice the chicken.
- Toss your drained pasta with the Alfredo sauce, using the reserved cooking water to adjust the sauce consistency as needed.
- Top with chicken and serve immediately.
Nutrition
Calories: 610kcal | Carbohydrates: 43g | Protein: 27g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 633mg | Potassium: 422mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1169IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg
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