This Blackened Chicken Alfredo recipe is your weeknight ticket to restaurant quality flavour. If you’re looking for a delicious dinner that can be made in less than 30 minutes with minimal clean up, look no further!
♥️ Why You’ll Love Blackened Chicken Alfredo
Perfect weeknight meal: this blackened chicken alfredo recipe comes together quickly, perfect for busy evenings.
Packed with flavour: loaded with a variety of spices, juicy blackened chicken all tossed in a simple yet flavourful cream sauce.
Simple ingredients: this recipe uses common pantry and fridge staples you likely already have on hand.
🗒 Ingredients You’ll Need To Make Blackened Chicken Alfredo
Pasta: opt for a shorter pasta. For example, penne, macaroni or fusilli.
Chicken breasts: used as the main protein source in this blackened chicken alfredo recipe.
Olive oil: used to fry the chicken and help created a deeply golden exterior crust.
Butter: used to bast the chicken, helping it cook quicker while also adding flavour to the cream sauce.
Heavy cream: when simmered, the cream will slightly thicken, creating a rich and thick cream sauce.
Parmigiana reggiano: used to add a salty flavour and thicken the sauce.
Garlic: adds a zesty flavour and kick to the pasta.
Spices: I am using all Simply Organic spices here such as garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, dried basil and nutmeg.
Fresh basil: to garnish if desired.
👀 How To Make Blackened Chicken Alfredo
Prepare the chicken: firstly, season both sides of the chicken with a variety of spices. Then, fry the chicken on each side for 2-3 minutes until a golden/blackened crust forms. Remove the chicken breasts from the pan and loosely tent with aluminum foil.
Cook the pasta: secondly, cook your pasta until al dente, drain and set aside.
Make the sauce: then, to the same frying pan, add the garlic and seasonings then add the heavy cream. Next, add the parmigiano-reggiano and simmer until thickened.
Combine: then, reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat and top with the sliced chicken.
Garnish: finally garnish with red pepper flakes and fresh basil if desired.
🗒️ Variations & Substitutions
Blackened chicken alfredo protein variations: for a richer, juicier texture you can opt for chicken thighs. Keep in mind they may take longer to cook. In addition, you can opt for shrimp instead of chicken. Shrimp cooks quickly making it a great option for this recipe.
Blackened chicken alfredo pasta variations: opt for a shorter pasta variety in this dish. Smaller shaped pastas are great for catching the cream sauce. For example: penne, macaroni, farfalle (aka bow-tie) or rigatoni.
👉 Sammy’s tips
Pat the chicken dry: by doing so, it will ensure the chicken becomes crispy.
Rest: allow the chicken to rest for 5 minutes before serving. By doing so, you’ll be left with juicer chicken as resting will allow the juices to disperse throughout, rather than pouring out once you slice into it.
🤝 More chicken recipes
- Sheet Pan Rosemary Chicken & Potatoes
- Italian Chicken Cutlets
- Golden Citrus Chicken Marinade
- Yogurt Marinated Chicken
- Best Chicken Marinade
🤔 FAQ’s
Can I use different cuts of chicken for this recipe?
Of course! While chicken breasts are specified you can opt for thighs. Keep in mind they will take slightly longer to cook.
My sauce is too thick/too thin. What should I do?
No worries! If the sauce is too thick, simply add in a splash of reserved pasta water. Conversely, if your sauce is too thin, allow to simmer for a few extra minutes, or add in a 1/4 cup more of grated cheese.
Can I add veggies to this dish blackened chicken alfredo recipe?
Certainly! For instance, spinach and broccoli would both be great options.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 3 days. To reheat simply microwave for 30-45 seconds. Instead, add a splash of heavy cream into a frying pan, and your blackened chicken alfredo leftovers. Then, cover with a lid and let steam until warm throughout.
👩🏻🍳 Hungry For More?
- Ground Beef Stir Fry with Spicy Mayo
- Homemade Tomato Sauce
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
- Caesar Pasta Salad
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Blackened Chicken Alfredo
Ingredients
- 400 grams pasta of choice, preferably short pasta
Chicken:
- 4 chicken breasts, thinly sliced to yield 8 pieces
- 1 tsp olive oil, extra virgin
- 1/4 cup butter
- salt
- black pepper
- garlic powder
- onion powder
- smoked paprika
- dried parsley
- dried oregano
- dried basil
Cream Sauce:
- 2¼ cup heavy cream, 33%
- 1¼ cup parmigiana reggiano, finely grated
- 3 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp nutmeg
Garnish:
- red pepper flakes, optional
- fresh basil, optional
Instructions
- Prepare the chicken: using paper towel, pat the chicken to dry. Lightly spray both sides of the chicken with cooking spray.Generously season both sides with salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley, dried oregano, and dried basil.
- Fry the chicken: to a large frying pan set to medium/high heat add 1 tsp of olive oil. Once hot, fry half of the chicken, undisturbed, for at least 2-3 minutes per side until deeply golden and a nice crust develops.Once you flip the chicken, add half of the butter and once melted, baste the chicken with a spoon, continuously drizzling the melted butter over it until it's cooked through.Remove the chicken from the pan and loosely tent with aluminum foil and allow to rest.Repeat this step and cook the remaining chicken breasts.
- Cook the pasta: fill a large pot of salted water and bring to a boil. Cook your pasta until al dente, drain and return it back to the pot and cover with a lid.Keep aside until ready to use.Sammy's tip: add a generous drizzle of olive oil to the pasta and toss, ensuring the pasta doesn't stick together.
- Make the sauce: to the same frying pan, add the garlic and seasonings. Sauté on medium heat until you can smell their fragrance; 1-2 minutes.Add the heavy cream and bring to a simmer for 3-4 minutes.Next, add the finely grated parmigiano-reggiano and whisk continuously for a minute to avoid clumps. Next, allow the sauce to simmer for 2-3 minutes, or until it has thickened.Sammy's tip: for optimal melting, use the smallest holes on your grater to finely shred the cheese.
- Add the pasta: reduce the sauce to low heat and add the pasta and toss to combine. Take the pasta off the heat.
- Top with chicken: cut the chicken into desired shapes (cubes or strips) and fold into the pasta or garnish on top.
- Garnish: finish with red pepper flakes and fresh basil if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved how quickly this came together. Perfect for a busy weeknight!
yum!!!
My family loved this!!!
My family loved this!
Delish! Quick, easy, and full of flavor. Another 5 star recipe from your site!
Made this tonight and my husband (who prefers hot dogs and Banquet pot pies) LOVED it and asked that I keep this recipe and make it again. It was easy to follow and was delicious. I halved the recipe since it’s just the two of and there is plenty for a second meal.
Looks amazing and we eat with our eye’s first. Please share the brand(s) of pasta you use…that shape and quality stands out in all the right ways. Thank you Sammy.
I just finished making this and I have to give it a chefs kiss!! I doubled the sauce because we like things saucy in our house! Lol
Super easy but tastes restaurant quality!! Definitely will be making this again!
Very flavorful! It’s great for a quick meal. Thank you for another great recipe.
Wowzer… easy and delicious! Fabulous flavor.
Look delicious 😋 I will try to make it. Thank you
What shape pasta did you use in this recipe?
My family loved this! Delicious! And easy to make