Blackened Chicken Alfredo: The Ultimate Creamy Pasta Recipe

Blackened Chicken Alfredo, a symphony of smoky spice and creamy indulgence, is about to become your new weeknight obsession. Imagine tender, juicy chicken, kissed with a fiery blend of Cajun spices, nestled in a velvety blanket of rich Alfredo sauce, all served over perfectly cooked pasta. Are you drooling yet? I know I am just thinking about it!

While Alfredo sauce itself boasts a rich Italian heritage, tracing back to Alfredo di Lelio’s restaurant in Rome, the addition of blackened chicken is a distinctly American innovation. This fusion brings together the comforting familiarity of classic Italian cuisine with the bold, vibrant flavors of the American South. It’s a culinary marriage made in heaven!

People adore Blackened Chicken Alfredo for its incredible depth of flavor and satisfying texture. The creamy sauce coats every strand of pasta, while the blackened chicken provides a delightful contrast with its crispy, spice-laden crust. It’s a dish that’s both comforting and exciting, familiar yet unique. Plus, it’s surprisingly easy to make at home, making it a perfect choice for a quick and impressive dinner. Get ready to experience a flavor explosion that will leave you craving more!

Ingredients:

• For the Blackened Chicken:
• 2 boneless, skinless chicken breasts (about 6-8 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons blackened seasoning (store-bought or homemade, recipe below)
• For the Homemade Blackened Seasoning (Optional):
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• For the Alfredo Sauce:
• 1/2 cup (1 stick) unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Pinch of nutmeg (optional)
• For the Pasta:
• 1 pound fettuccine pasta
• Water for boiling
• Salt for pasta water
• Optional Garnishes:
• Fresh parsley, chopped
• Red pepper flakes

Preparing the Blackened Chicken:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This is crucial for getting a good sear and allowing the blackened seasoning to adhere properly. If the chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) using a meat mallet. This ensures even cooking.
2. Season the Chicken: In a small bowl, combine all the ingredients for the blackened seasoning (paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt). If you’re using a store-bought blend, that’s perfectly fine too! Generously rub the blackened seasoning all over both sides of the chicken breasts, making sure they are evenly coated. Don’t be shy with the seasoning – it’s what gives the chicken its signature flavor and color.
3. Heat the Oil: Heat the olive oil in a large skillet (cast iron is ideal for even heat distribution) over medium-high heat. The pan should be hot before you add the chicken; you should see the oil shimmering.
4. Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet. Don’t overcrowd the pan; if necessary, cook the chicken in batches. Sear the chicken for about 4-5 minutes per side, or until it’s cooked through and has a nice blackened crust. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
5. Rest the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
6. Slice the Chicken: After resting, slice the chicken breasts into thin strips or bite-sized pieces.

Making the Alfredo Sauce:

1. Melt the Butter: In a large saucepan or skillet (the same one you used for the chicken, after wiping it clean, works great!), melt the butter over medium heat.
2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Stir constantly.
3. Add the Cream: Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the sauce has slightly thickened. Stir occasionally to prevent sticking.
4. Incorporate the Parmesan Cheese: Remove the saucepan from the heat and gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Adding the cheese off the heat helps prevent it from clumping.
5. Season the Sauce: Season the Alfredo sauce with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust the seasonings as needed. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more to your preference.
6. Keep Warm: Keep the Alfredo sauce warm over very low heat while you prepare the pasta. Stir occasionally to prevent a skin from forming on top.

Cooking the Pasta:

1. Boil the Water: Bring a large pot of salted water to a rolling boil. Use plenty of water (at least 6 quarts) to ensure the pasta cooks evenly and doesn’t stick together. The water should be generously salted – it should taste like the sea.
2. Cook the Pasta: Add the fettuccine pasta to the boiling water and cook according to the package directions, or until al dente. “Al dente” means “to the tooth” in Italian; the pasta should be firm to the bite.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold and can be used to adjust the consistency of the Alfredo sauce and help it cling to the pasta.
4. Drain the Pasta: Drain the pasta in a colander. Do not rinse the pasta, as this will wash away the starches that help the sauce adhere.

Assembling the Blackened Chicken Alfredo:

1. Combine Pasta and Sauce: Add the drained pasta to the saucepan with the Alfredo sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
2. Add the Chicken: Gently fold in the sliced blackened chicken into the pasta and Alfredo sauce.
3. Serve Immediately: Serve the Blackened Chicken Alfredo immediately. Garnish with fresh parsley, extra grated Parmesan cheese, and red pepper flakes (if desired).

Tips for the Best Blackened Chicken Alfredo:

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Use good quality butter, heavy cream, and Parmesan cheese for the best results.
• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it’s cooked to the correct internal temperature (165°F/74°C).
• Adjust the Spice Level: The amount of cayenne pepper in the blackened seasoning can be adjusted to your preference. If you prefer a milder dish, reduce or omit the cayenne pepper.
• Make it Ahead: You can prepare the blackened chicken and Alfredo sauce ahead of time. Store them separately in the refrigerator and reheat them before assembling the dish. Cook the pasta fresh for the best texture.
• Add Vegetables: Feel free to add vegetables to the dish, such as broccoli, spinach, or sun-dried tomatoes. Sauté the vegetables before adding the Alfredo sauce.
• Gluten-Free Option: Use gluten-free fettuccine pasta to make this dish gluten-free.
• Cream Cheese Addition: For an extra creamy and tangy Alfredo sauce, try adding 2-4 ounces of softened cream cheese to the sauce while it simmers. Whisk until smooth.
• Lemon Zest: A little lemon zest added to the Alfredo sauce can brighten the flavors and add a touch of acidity.

Variations:

• Shrimp Alfredo: Substitute the chicken with shrimp. Season the shrimp with the blackened seasoning and cook them in the same way as the chicken.
• Vegetarian Alfredo: Omit the chicken and add your favorite vegetables, such as mushrooms, bell peppers, and zucchini.
• Spicy Alfredo: Add a pinch of red pepper flakes to the Alfredo sauce for an extra kick.

Conclusion:

This Blackened Chicken Alfredo isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen. The creamy, comforting Alfredo sauce perfectly complements the spicy, smoky char of the blackened chicken, creating a symphony of tastes and textures that will leave you craving more. Trust me, once you try this, you’ll understand why I’m so excited to share it with you!

Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality flavor without the restaurant price tag. It’s the perfect weeknight meal that feels special enough for a weekend celebration. Plus, the blackened seasoning adds a unique depth of flavor that elevates the classic Alfredo to a whole new level. It’s a guaranteed crowd-pleaser, even for picky eaters!

But the best part? This recipe is incredibly versatile!

Serving Suggestions and Variations:

* Vegetarian Option: Swap out the chicken for grilled portobello mushrooms or roasted broccoli for a delicious vegetarian alternative. The blackened seasoning works beautifully with vegetables too!
* Spice It Up: If you’re a fan of heat, add a pinch of cayenne pepper to the blackened seasoning or a dash of hot sauce to the Alfredo sauce.
* Add Some Greens: Toss in some wilted spinach or kale for added nutrients and a pop of color.
* Seafood Delight: Replace the chicken with blackened shrimp or scallops for a luxurious seafood Alfredo.
* Pasta Perfection: While I love this with fettuccine, feel free to experiment with other pasta shapes like linguine, penne, or even farfalle.
* Garnish Galore: A sprinkle of fresh parsley, grated Parmesan cheese, or a squeeze of lemon juice adds a finishing touch of elegance.
* Side Dish Sensations: Serve this with a side of garlic bread, a simple salad, or roasted asparagus for a complete and satisfying meal.
* Make it Lighter: Use light cream cheese and milk instead of heavy cream to cut down on the calories without sacrificing flavor. You can also use whole wheat pasta for added fiber.

I’ve personally tried all of these variations, and they’re all fantastic in their own way. The key is to have fun and experiment with different flavors and ingredients to create your own signature Blackened Chicken Alfredo masterpiece.

I truly believe that this recipe will become a staple in your household. It’s quick, easy, delicious, and endlessly adaptable. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and any tips or tricks you discovered along the way. I can’t wait to hear all about your Blackened Chicken Alfredo adventures! Happy cooking!