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This Blackened Chicken Alfredo is a twist on classic chicken alfredo, with pasta tossed in a garlicky seasoned alfredo sauce and topped with tender, juicy blackened chicken breasts. The best part? It’s ready in just 30 minutes!
Blackened chicken alfredo takes classic chicken alfredo to a whole new level. Tender chicken breasts are coated in seasoning and seared to juicy blackened perfection while a pinch of seasoning adds a kick of heat to luscious garlicky alfredo sauce. Every bite is just bursting with flavor and, when plated, it looks like something straight from a fancy Italian restaurant, despite being so incredibly easy to make.
Why I Can’t Get Enough Of This Blackened Chicken Alfredo
- Twist on a classic. I grew up eating fettucini alfredo and it’s a dish that reminds me of my mom and good ol’ home cooking. I love recreating and adapting recipes from my childhood and this blackened chicken alfredo is a super flavorful twist on the classic.
- Simple ingredients list. The ingredients for this recipe is short and sweet. Think heavy cream, butter, garlic, seasonings, and parmesan, plus chicken and pasta. That’s it!
- Tenderest chicken. I use many of the tricks I share in my perfectly juicy chicken breasts recipe to ensure that every bite of the blackened chicken is perfectly tender and juicy.
- Tons and tons of flavor. The homemade blackened seasoning is full of flavor and a kick of heat (while not too spicy), thanks to spices like paprika, cayenne pepper, and onion powder.
- Quick and easy. Not only does this blackened chicken alfredo have a short list of ingredients, it also has a quick cooking process. The pasta can be cooked while the sauce simmers, keeping the prep time minimal and ideal for busy weeknights.
Blackened Chicken VS. Burnt Chicken
Blackened chicken is not just burnt chicken. When something is “blackened”, it refers to the protein being coated in a spice blend that takes on a very dark black, almost black color when cooked in a skillet, on a grill, or in an oven. In this blackened chicken alfredo, I use my special blackened seasoning but other mixes, such as Cajun seasoning, also work for blackening protein.
While the chicken is cooked over medium-high to give it a good sear and that almost-black color, it’s not actually burnt and, therefore, doesn’t have any bitter aftertaste. Just lots of flavor!
Blackening protein is one of my favorite ways to add an extra boost of flavor to dishes and you can see this technique used in many other recipes on my site, like blackened chicken snack wraps, blackened chicken bacon ranch sliders, and blackened salmon sliders.
Pro Tips for Success
This blackened chicken alfredo recipe is so easy to make but there are a few things to keep in mind, especially in regards to achieving perfectly juicy blackened chicken breasts.
- Pound the chicken. I always pound chicken breasts to an even ¼ inch thickness. This ensures that they cook evenly and prevents the outside from being over-cooked or the center from being under-cooked.
- Sear & flip once. The key to getting that yummy blackened color and texture is to only flip the chicken once. I sear it on medium-high for the first 3-4 minutes, flip it once, then reduce the heat and continue cooking for another 5 minutes or so. This allows a nice blackened sear without drying the chicken out.
- Wait to slice. Let the chicken breasts rest on a plate tented with foil (loosely – if you lock the steam in, they’ll keep cooking) while preparing the sauce. Giving them a chance to rest before slicing allows the juices to evenly redistribute.
- Simmer on low. When cooking the sauce, be sure to keep it at a simmer and not a full boil. Overheating the sauce can cause the dairy to separate or curdle, sacrificing the smooth, creamy texture.
- Add pasta water. Whenever I’m cooking pasta, I always reserve at least a small amount of pasta water. In this alfredo sauce, it thins it just enough to coat the pasta while maintaining the smooth, creamy texture. Regular water won’t do this, since it doesn’t have the starch from the pasta.
Ingredients You Need & Why
One of the things I love about this blackened chicken alfredo is that the ingredients list is short and sweet. Here’s a look at what you’ll need. (Be sure to read through the printable recipe card below for measurements and details):
- Pasta – I used mafaldine noodles but fettuccini or linguini also work great.
- Chicken breasts – Starting with quality chicken breasts helps ensure tender, juicy chicken in the recipe. I like Air Chilled Organic chicken. Be sure to trim off any fat.
- Olive oil & butter – I use olive oil to sear the chicken and then the butter is added to cook the garlic and add richness to the sauce.
- Garlic – Measure with your heart here. I like to use 6-8 cloves of fresh minced garlic. Jarred garlic does not have the same flavor power, in my opinion.
- Heavy whipping cream – The creamy base of the alfredo sauce.
- Parmesan cheese – I highly recommend grating your own parmesan from the block here. Packaged parmesan does not melt as easily and can affect the texture of the sauce. (And definitely don’t use the stuff in the green container – save that for pizza!)
- Spices – I used my homemade blackened seasoning, which is made with paprika, cayenne pepper, onion powder, garlic powder, and a few other common spices. I included the recipe for that in the recipe card as well. Feel free to use your favorite blackened seasoning from the store.
How To Make Blackened Chicken Alfredo
This recipe results in restaurant-worthy pasta in just a few simple steps.
- Prep the chicken. Pound the chicken breasts to ¼ inch thickness. Rub with olive oil and season generously on both sides.
- Cook the chicken. Heat a skillet to medium-high heat, add olive oil to the pan, and cook the chicken for 3-4 minutes. Flip once then reduce the heat to low. Add the butter and 2 teaspoons minced garlic to the skillet. Continue cooking the chicken for 5-6 minutes, until the internal temperature reaches 165F. Transfer the chicken to a plate and tent with foil.
- Make the sauce. Add the remaining butter to the skillet over medium heat, along with the remaining minced garlic. Cook for 1-2 minutes. Stir in the heavy cream and remaining blackened seasoning. Simmer for about 5 minutes to thicken.
- Cook the pasta. Cook the pasta to al dente, according to package instructions. Reserve 1/3 cup of pasta water.
- Finish the sauce. Add the parmesan to the alfredo sauce and stir until fully melted and smooth. Give the sauce a taste and adjust the seasonings as needed. Add the reserved pasta water to thin the sauce slightly.
- Assemble. Toss the noodles with the sauce. Top with sliced chicken. Sprinkle with additional blackened seasoning if desired.
What To Serve With Blackened Chicken Alfredo
I love to serve my chicken alfredo with something to soak up every last bit of sauce, like garlic bread, Texas Toast, or garlic knots. Then I usually add a veggie side, whether that’s a side salad or some roasted or sauteed veggies, like broccoli or asparagus, to make it a more balanced meal.
Proper Storage
- Fridge: Store leftover blackened chicken alfredo in an airtight container in the fridge. It’s best enjoyed within 3-4 days.
- Reheat: Leftovers can be reheated in the microwave or on the stovetop. Since the pasta will absorb the sauce in the fridge, I recommend rehydrating the pasta by adding a few splashes of chicken broth/stock or heavy cream. I also like to add in 1-2 teaspoons of butter for a bit of added richness.
Looking For More Easy Pasta Recipes?
Did you love this Blackened Cajun Chicken Alfredo Recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Blackened Cajun Chicken Alfredo
Ingredients
- 1 pound Mafaldine noodles (or fettuccini/linguini noodles)
- 3 chicken breasts
- 4 tablespoons olive oil
- 6 tablespoons butter
- 6-8 cloves garlic minced
- 2 cups heavy whipping cream
- 1.5 cups parmesan cheese shredded
- 4 tablespoons blackened seasoning divided, recipe is below
- salt and pepper
- optional: garlic bread, Texas toast or garlic knots of serving
My Homemade Blackened Seasoning
- 2 tablespoons smoked paprika regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Pound chicken to even 1/4 inch thickness, rub them with oil and season liberally on both sides (about 2-3 tablespoons of seasoning).
- Heat a skillet to medium-high heat. Add 2 tablespoons olive oil to the pan and cook chicken for 3-4 minutes (or until it has a dark amber coloring on the underside).
- Flip just once, reduce the heat to low. Add 2 tablespoons of butter into the skillet along with 2 teaspoons of minced garlic, allowing the garlic butter to melt into the chicken as it finishes cooking, about 5-6 minutes (or until internal temp reaches 165 degrees).
- Remove chicken and place on a plate with tented foil to rest before slicing.
- In the same skillet over medium heat, add in remaining butter and melt. Add in the rest of the minced garlic and saute for 1-2 minutes or until fragrant.
- Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil over simmer, allowing it to thicken, about 5 minutes.
- While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water.
- Add the parmesan into the alfredo sauce and stir until melted. Taste and adjust seasonings as needed.
- Pour 1/3 cup of reserved pasta water into the alfredo sauce and stir. Add cooked noodles into the pasta, mix to combine and top with chicken. I like to add a sprinkle of cajun seasoning on top the noodles before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t usually leave reviews but it’s my goal to change that, especially for positive reviews. Firstly- THANK YOU SO MUCH for this recipe! This is one of the first recipes I made for my (then boyfriend) now husband 😉 It’s spicy, it’s creamy, the sauce is so silky, a dummy could follow along thanks to the excellent instructions. Two or three notes for how I adjusted it for myself- 1: I add a little bit of cornstarch mixed with some water to the sauce at the end to thicken it up a bit more to my liking. Homemade alfredo is pretty thin and runny and i definitely like the thickness of the sauce to really coat my noodles. Secondly, i wait till the skillet has cooled off till I add my garlic (or else it’ll burn!!!). Thirdly, my husband and I LOVE spice but can find it a bit too spicy when we add the extra seasoning in, so we just deglaze the skillet with butter and get up the chucks that fell off the chicken and it’s the perfect mix of cheesy and cajun!!! 5 stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Delicious! Everyone said it was a 10,000 out of 10,000. I topically tweak things to my liking but this recipe was perfect without anything additional and had tons of flavor. Thank you!
This was SIMPLY DELICIOUS and became a favorite of ours!!
Thank you so much Jenn! 🙂
I’ve made this recipe about 5 times already. It is an absolute favorite of my family’s! I followed all instructions exactly as the recipe states and I wouldn’t change a thing! Loving Bad Batch recipes!!!
Thank you so much Kim! It’s so wonderful to get this feedback and I’m thrilled you enjoy it.
SOOO delicious, tastes like it’s from a restaurant!!