Introduction

Blackened Chicken Alfredo is a flavorful twist on the classic creamy pasta dish, featuring tender chicken coated in a smoky, spicy seasoning. This recipe combines a rich Alfredo sauce with perfectly cooked fettuccine and bold blackened chicken for a satisfying meal that’s easy to prepare at home.

A close-up view of a white bowl filled with creamy fettuccine pasta as the bottom layer, coated in a smooth, pale yellow sauce with a slightly glossy texture. On top, there are five thick slices of grilled chicken breast, with a dark brown, nearly blackened charred crust on the outside and juicy light beige meat inside, arranged neatly in a row. Small pieces of bright green parsley are scattered over the pasta and chicken, adding color contrast. A fork is held by a woman's hand pressing gently into the chicken slices from the top right side. The bowl sits on a white marbled surface with some blurred green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tablespoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1.5 lb boneless skinless chicken breasts
1 tablespoon olive oil
2 tablespoon unsalted butter (divided)
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
8 ounce fettuccine (or any pasta)
¼ cup pasta water (optional)
Fresh parsley, for garnish
Grated Parmesan, for garnish

Instructions

Step 1: Bring a pot of salted water to a boil and cook the fettuccine according to package instructions. Reserve ¼ cup of the pasta water, then drain and set the pasta aside.
Step 2: In a small bowl, mix smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, black pepper, cayenne pepper, and crushed red pepper flakes to create the blackened seasoning. Coat the chicken breasts evenly with this spice mix on both sides.
Step 3: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until charred and cooked through (internal temperature should reach 165°F). Remove the chicken and cover with aluminum foil to rest before slicing.
Step 4: In the same skillet, melt the remaining 1 tablespoon of butter. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream, stirring frequently, then add Parmesan cheese, salt, and black pepper. Simmer for 2-3 minutes until the sauce is smooth and slightly thickened.
Step 5: Add the cooked fettuccine to the sauce and toss gently to coat the pasta. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 6: Slice the rested blackened chicken and place it on top of the pasta. Garnish with fresh parsley and extra grated Parmesan before serving.
Step 7: Enjoy your creamy, spicy Blackened Chicken Alfredo, perfect for a comforting weeknight dinner.

Tips & Variations

For a milder flavor, reduce or omit the cayenne pepper and crushed red pepper flakes.
Use chicken thighs for juicier meat and a richer taste.
Swap fettuccine for linguine or penne if preferred.
Add steamed broccoli or sautéed mushrooms for extra veggies.
Grate fresh Parmesan for the best flavor and meltability.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it thickens. Avoid microwaving to keep the sauce creamy and smooth.

How to Serve

A white pot filled with creamy white fettuccine pasta layered on the bottom, covered by two thick pieces of blackened grilled chicken breast sliced into six pieces each, showing juicy white inside and dark crispy outside. The pasta is coated in a smooth, thick white sauce, and the chicken is sprinkled with small green parsley leaves and white grated cheese. The background is a white marbled texture with a blurred bowl of green herbs and an olive oil bottle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

While fresh blackened chicken is best for flavor and texture, you can use pre-cooked chicken. Simply slice and add it to the Alfredo sauce at the end to warm through without overcooking.

What type of pasta works best with Alfredo sauce?

Fettuccine is the classic choice because its wide, flat shape holds the creamy sauce well. However, linguine, penne, or even spaghetti can be delicious alternatives depending on what you have on hand.