This utterly rich and satisfying blackened chicken alfredo features a tender, juicy, blackened chicken atop a creamy white sauce, a.k.a alfredo sauce with pasta. It's great for weeknight dinner and fairly easy to make. The best part? It cooks in less than 30 minutes.
Serve it alongside white wine or my Limonata cocktail, or enjoy it as is.
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Why We Are Obsessed with This Blackened Chicken Alfredo Recipe
- Easy to make: if you are used to making alfredo with a store-bought jar, this recipe is for you! You’d be surprised how easy this recipe is to make. Minimal effort is needed, as the stove does most of the cooking.
- Family Friendly: Adults and kids alike will enjoy this recipe and go for seconds.
- Versatile: don’t like fettuccine? Use linguine, spaghetti, or any shaped pasta of your choice. I used chicken, but you can substitute it with either shrimp or fish.
If this dish excites you, try my Gouda mac and cheese or Cauliflower mac and cheese. You will be glad you did!
What is a Blackened Seasoning
Blackened seasoning is a flavorful blend of spices like garlic, paprika, cayenne, and dried herbs. It originates from Louisiana and is closely tied to Cajun and Creole cuisine. It was popularized by a renewed New Orleans chef, Paul Prudhomme.
This blend of spices is used in a blackening cooking method, which involves coating meat, poultry, or fish in butter and the spice mix, then cooking it at high heat in a cast iron skillet. The high heat creates a distinctive smoky flavor, giving it a charred crust.
📃Ingredient Description
Here are the main ingredients you'd need to prepare this dish:
- Chicken: Boneless, skinless chicken breast or thighs can be used for this recipe. If you can’t find thin chicken breasts, use a sharp knife to cut the chicken lengthwise to get a thin cut.
- Blackened seasoning: combines a blend of dried spices and herbs like paprika, onion, cayenne, garlic, thyme, and oregano with salt and pepper.
- Cheese: I love a good quality Parmigiano Reggiano cheese or a hard salty type like pecorino Romano for this recipe. Its distinctive taste adds to all the difference.
- Cream: heavy cream is a must for this recipe as it adds all the richness. This is the base for the sauce. Hello! It’s pasta! You can substitute with half and half if you want a lighter version.
- Pasta: although fettuccine or tagliatelle is the go-to for Alfredo recipe, I’ll be taking a different route today, using a shorter pasta to make this dish because it sucks up the sauce so effortlessly. Any pasta you choose is fine, but I like penne or rigatoni.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
If you prefer a milder dish, reduce the cayenne in the blackened seasoning or use only smoked paprika. For a lighter version, use half-and-half instead of heavy cream in the Alfredo sauce. You can substitute shrimp or salmon for the chicken or try a plant-based option like blackened tofu for a vegetarian option.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Prepare the chicken: place the whole chicken breast in a ziplock bag or lay it flat on a cling wrap. Place over a flat surface. Using the flat surface of a mallet, begin to pound the chicken (thick portion, first) into about ½ inch thick. You can equally cut the breast lengthwise using a sharp knife.
Step 2: Blackened seasoning: whisk together the smoked paprika, cayenne, dried thyme, dried parsley, dried oregano, garlic powder, onion powder, black pepper, and kosher salt in a small medium bowl.
Step 3: Place the chicken breast into a wide bowl or sheet pan, drizzle with olive oil, and sprinkle over the blackened seasoning. Using both hands, massage the chicken until all sides are equally coated with the seasoning. Set aside
Step 4: heat olive oil In a large cast iron or heavy bottom skillet over medium-high heat. Add in the chicken cutlets, being careful not to overcrowd the pan. Cook until blackened on each side, then rest over a flat plate with a paper towel.
Step 5: cook the pasta according to the packaging for Al-dents.
Step 6: make the Alfredo by sautéing the garlic in butter. Once fragrant, add the heavy cream.
Step 7: season with the blackened seasoning. Then add the cheese.
Step 8: once the sauce is slightly thickened. Add the blackened cooked chicken (if desired) and stir to combine. Cook for a few minutes and remove from heat. Place the chicken strips on top and garnish with parsley or cheese. Serve immediately.
👩🏽🍳Maur's Tips
- Find the thickest part of the chicken breast and pound it with a mallet to tenderize it for easier cooking.
- Pound lightly so as not to over-flatten; we are looking for a ½-inch thickness.
- For a no-mess preparation, place the chicken in a ziplock bag before you pound the chicken.
- Use freshly grated Parmesan cheese for the best texture, as it melts more smoothly than pre-shredded varieties.
- If you enjoy a spicy flavor, add extra cayenne pepper or red pepper flakes just before serving.
How to Store and Reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on Stovetop: Warm in a pan over low heat, adding a splash of milk, cream, or chicken stock to restore creaminess.
- Reheat in the Microwave: Heat in 30-second intervals, stirring in between, and add a little liquid if needed.
- Avoid Overheating: Too much heat can separate the sauce, so warm it gently for the best texture.
✅Recipe FAQS
Alfredo tastes better when a high-quality Parmesan (freshly grated) is used instead of pre-shredded cheese because it tastes and melts better. Also, adding ground garlic, dehydrated onion, or nutmeg improves the taste. Incorporating reserved pasta water helps create a silkier texture.
Place a boneless, skinless chicken breast on a cutting board and slice it horizontally into two thinner pieces to make a chicken cutlet. Then, pound each piece gently with a meat mallet or rolling pin until it's about ¼ inch thick. This provides an even cooking and a tender texture.
Blackened seasoning gets its name from the cooking technique where meat or fish is coated in a spice mix and seared in a hot cast-iron skillet, creating a dark, flavorful crust. The spices caramelize and "blacken" due to the high heat, giving the dish its signature bold taste and appearance.
Love Chicken? Here are More Tasty Chicken Recipes To Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Blackened Chicken Alfredo
Equipment
- large non-stick skillet or Cast iron pan
- Cutting board
- sheet pan or large bowl
- Medium sized pot
Ingredients
For the Blackened chicken
- 1 tablespoon smoked paprika or paprika plus more for the sauce
- ½ tsp. cayenne pepper
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- ½ tsp. dried oregano
- 2 tsps. garlic powder
- ½ Tbsp. onion powder
- black pepper to taste about ½ tsp
- kosher salt to taste I used 1 tsp
- 1 lb chicken breast pounded or cut into thin cutlets (680g)
- 2 tablespoons olive oil
For the pasta and sauce
- 14. Oz pasta from one lb packet
- ½ cup unsalted butter 1 stick plus 1 tbs
- 4-6 cloves garlic minced (optional)
- 1½ cups heavy cream
- 1½ cups freshly grated Parmesan cheese 176g
- A handful of fresh parsley chopped (abt 12g, 2 tbs)(optional)
Instructions
For the Blackened Chicken
- Mix all the blackening spices in a small bowl. Remove 1 ½ teaspoon and set aside for the sauce.1 tablespoon smoked paprika, ½ tsp. cayenne pepper, 1 tsp. dried thyme, 1 tsp. dried parsley, ½ tsp. dried oregano, 2 tsps. garlic powder, ½ Tbsp. onion powder, black pepper to taste, kosher salt to taste
- Pat the chicken breasts dry and place on a sheet pan or a large wide bowl.1 lb chicken breast
- Drizzle olive oil over the chicken breast and coat evenly with the seasoning, making sure to get all the sides and corners.2 tablespoons olive oil
- Heat a large non-stick skillet/cast iron pan over medium-high heat and add 2 tablespoons of olive oil and 1 tablespoon of butter (if you prefer the burnt look).½ cup unsalted butter, 2 tablespoons olive oil
- Sear the chicken cutlets for 5–6 minutes per side until blackened and cooked. If your skillet isn’t big enough, sear the chicken in batches (internal temperature should reach 165°F).*For a thicker cut, cook up to 8 minutes.
- Let the chicken rest for 5-7 minutes before slicing it into strips or cubes (if you intend to add it to the pasta towards the end of cooking).
Make the Pasta and Sauce
- Boil 14. oz of your favorite pasta until al dente (About 7 minutes or per package instructions). Reserve about 2 cups of pasta water for later before draining.14. Oz pasta
- Melt the remaining butter over medium heat in a heavy bottom pot/pan/casserole (If using the same skillet from earlier, wipe off any burnt scraps). Add the garlic and sauté for about 30 seconds or until fragrant.½ cup unsalted butter, 4-6 cloves garlic
- Pour in the heavy cream and about a cup of the pasta water, and stir constantly using a whisk for 2–3 minutes or until thickened slightly. Add 1 ½ teaspoons of blackened seasoning mix.1½ cups heavy cream
- Reduce the heat to simmer and stir in the Parmesan cheese until melted and smooth. (If the sauce seems too thick, add more reserved pasta water to thin it out).Adjust seasoning as needed.1½ cups freshly grated Parmesan cheese
- Stir in the cooked pasta directly into the sauce, stirring to coat every strand. Add some cubed blackened chicken from earlier (please note the color of the sauce will be slightly darkened). Garnish with parsley if desired, and serve immediately!** Total serving depends on portion sizes. **Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.A handful of fresh parsley
Notes
- Use freshly grated Parmesan cheese for the best texture, as it melts more smoothly than pre-shredded varieties.
- If you enjoy a spicy flavor, add extra cayenne pepper or red pepper flakes just before serving.
- Pound lightly so as not to over-flatten. We are looking for a ½-inch thickness.
- Suppose the sauce isn’t as thick as you want it. Cook for another 2-3 minutes on low heat.
- If you are like me and enjoy the blackened chicken in the alfredo sauce, add it at the same time as the pasta and combine before removing it from the stove.
Amy says
TikTok brought me here. I couldn’t resist it when I saw your video on my for you page. I made it today. My kids and I enjoyed every bit of it. I didn’t let my chicken brown much, because that’s how we like it. But it was a delicious recipe.