Blackened Chicken Alfredo
Blackened Chicken Alfredo is a classic Italian dish given a creole and cajun twist. Juicy chicken breasts are seasoned and blackened with a blend of cajun or creole seasoning then plated atop creamy parmesan pasta.
This spicy chicken alfredo recipes produces a silky and filling chicken and pasta dish, in just 30 minutes.
Yes, this is a spicy chicken pasta recipe! With that said, the creaminess of the alfredo sauce mellows out the overall heat.
You’re free to reduce the amount of spicy seasoning used to suit your tastebuds, however.
What is Blackened Chicken
“Blackening” food is a cooking method common in Cajun and Creole cooking. It usually applies to chicken, fish, beef, pork and shellfish.
“Blackening” food involves coating the protein in a spicy rub then seared over high heat to develop a crispy, dark and charred crust. While it looks burnt, it’s not.
Most ingredients for cajun chicken alfredo you probably already have on-hand, making this a quick, easy and affordable weekday chicken dinner recipe.
Here are a few of the main ingredients, with notes, for ease . Reference the recipe card below for the full list.
- Boneless and Skinless Chicken Breasts – Pound them to 1/2″ for even cooking.
- Cajun or Creole Seasoning – Use your favorite brand or a homemade mix.
- Freshly Grated Parmesan Cheese – Do not use powdered or pre-shredded parmesan cheese as it does not melt well.
- Heavy Cream – For best results, do not sub in milk or half and half.
It’s all about the spice, baby! You can utilize any cajun or creole seasoning. We always use our homemade creole seasoning mix, but store bought works great as well. Slap Yo’ Mama is a staple in our kitchen when we’re not feeling like creating a custom mix.
Parmesan Cream Sauce
The foundation of any great creamy blackened chicken alfredo recipe is the sauce! Infused with flavorful and nutty Parmesan, fresh garlic and smooth butter, this luxurious and silky alfredo sauce is nothing short of awesome.
As is the nature of cream sauces, this alfredo sauce will get thick if reduced too long. No worries if this happens. Just add some reserved pasta water or chicken broth to thin.
How To Make
The recipe card details the full step by step instructions, but here’s a quick overview to show how you can cut back on cook time!
Cook the Noodles – Get a large pot of salted water on the stove for the noodles. While the water is heating, start prepping the chicken. Cook the noodles al dente.
Prep and Cook the Chicken – Coat the breasts with oil and seasoning. Throw them on the grill and cook until 165°F. Or you can always make Air Fryer Blackened Chicken Breasts. Just reference this oven to air fryer conversion chart for the best temp.
Make the Sauce – Add the sauce ingredients to a skillet and whisk until melted and smooth.
Toss and Serve – Toss the noodles in the alfredo sauce and top with sliced chicken.
Chicken Fettuccine Alfredo
While traditionally made with chicken breasts, there are a few other chicken cuts you can use:
To make blackened chicken alfredo using chicken thighs, just pound the thighs into a thin patty and cook as you would a chicken breast, but the final internal temperature should be 165°F – 185°F.
If using chicken tenders, no pounding is required. As chicken tenders are much smaller than whole breasts the cook time will be shorter, depending on how big the tender is. Anticipate a cook time of 2-3 minutes per side.
Blackened Shrimp Alfredo – To make, just swap out the chicken for about 12-16 peeled and deveined shrimp.
Chicken and Shrimp Alfredo – To make, use one chicken breast and about 8-12 peeled and deveined shrimp.
- If your kitchen isn’t stocked with a meat hammer, have no fear. Just grab a heavy rolling pin or heavy skillet to use as a meat hammer instead. It’s how we rolled for years.
- Make sure to only cook the pasta to al dente. You don’t want mushy pasta.
- If the sauce gets too thick from over reducing, add a little reserved pasta water or chicken broth to thin.
- Remove the sauce from the heat as soon as the cheese is melted to avoid a clumpy and grainy sauce.
Chardonnay, Pinot Grigio, Prosecco, Beaujolais and Pinot Noir
Blackened Chicken Alfredo
- 2 boneless skinless chicken breasts, pounded to 1/2" thickness
- 1½ tbsp avocado oil, divided
- 2-2½ tbsp creole seasoning ((*Note 1))
- 12 oz fettuccine noodles ((*Note 2 & 3))
- 7 tbsp unsalted butter
- 1½ cups heavy cream
- 3 cloves garlic, finely minced
- 2 cups freshly grated parmesan cheese ((*Note 4))
- garnish: chopped Italian parsley
- Bring a large pot of salted water to a boil. Cook the fettuccine to "al dente" according to the directions on the back of the package. While the water is heating up, proceed to the next step.
- Rub ½ tbsp of avocado oil on the pounded chicken breasts. Rub 2 tbsp of creole seasoning on the chicken breasts. Set aside.
- Pre-heat a large cast iron skillet over medium-high heat and add the rest of the avocado oil. Add the chicken breasts and cook for 4-5 minutes per side, or until cooked through out. Set aside.
- Using the same skillet, lower the heat to medium. Add the butter and slowly whisk in the heavy cream. Simmer for 2 minutes. Add the garlic and continue to whisk for 30 seconds. (Optional- add 1 tsp of creole seasoning with the garlic if you want a spicy alfredo sauce).
- Add 1 cup of parmesan to the skillet and constantly whisk until melted. Add the al dente fettuccine to the skillet and toss to combine. Add the rest of the parmesan cheese and toss again to combine.
- Slice the chicken. Divide the pasta between serving bowls and top with the sliced chicken and parsley. Serve immediately for best texture.