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Blackened chicken alfredo

blackened chicken alfredo

A great blackened chicken alfredo starts with bold seasoning, tender chicken, creamy sauce, and perfectly cooked pasta. Each ingredient plays a key role in bringing this dish to life.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 3 servings
Calories 680 kcal

Ingredients
  

For the Blackened Chicken

  • 2 medium chicken breasts
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp garlic powder + onion powder
  • 2 tbsp olive oil

For the Alfredo Sauce

  • 4 tbsp unsalted butter (divided)
  • 4 garlic cloves minced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese

For the Pasta

  • 8 ounces fettuccine

Instructions
 

  • Prepare the Blackening Seasoning
    In a small bowl, combine paprika, salt, garlic powder, onion powder, oregano, thyme, pepper, and cayenne pepper. Mix well to create a flavorful spice blend.
  • Season and Cook the Chicken
    Pat the chicken dry with paper towels. Coat both sides evenly with the blackening seasoning. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
    Place the chicken in the skillet and cook for 3-4 minutes per side, until a dark, flavorful crust forms. Lower the heat slightly and cook for another 5 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the pan and let it rest before slicing.
  • Cook the Pasta
    While the chicken rests, cook the fettuccine in salted boiling water according to package instructions. Drain and set aside.
  • Make the Alfredo Sauce
    In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and bring to a gentle simmer.
    In a small bowl, whisk 1 tablespoon cornstarch with a splash of heavy cream. Stir this mixture into the broth, followed by the remaining cream. Simmer for 2-3 minutes, allowing the sauce to thicken.
    Slowly add grated Parmesan, stirring continuously until melted and smooth. Season with extra black pepper if desired.
  • Combine and Serve
    Slice the blackened chicken into strips. Toss the fettuccine in the Alfredo sauce until well coated. Plate the pasta, then top with sliced blackened chicken. Garnish with extra Parmesan and fresh herbs for the perfect finishing touch!

Notes

Tips and Hacks:
  • Tip 1: Adjust the Heat – If you love spice, add extra cayenne. For a milder dish, use less blackening seasoning.
  • Tip 2: Make It Ahead – Cook the chicken and sauce in advance, then assemble before serving.
  • Tip 3: Use Fresh Parmesan – Pre-shredded cheese won’t melt as smoothly in the Alfredo sauce.
  • Tip 4: Store It Right – Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to loosen the sauce.
Keyword Creamy blackened chicken pasta, Fettuccine alfredo with blackened chicken, Homemade blackened chicken alfredo