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A skillet filled with fettuccine in a creamy sauce topped with sliced blackened chicken breast, garnished with grated cheese and chopped parsley.
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Blackened Chicken Alfredo Recipe

Smoky blackened chicken meets silky parmesan alfredo in this 40-minute dinner that solves your "pasta again?" problem. The spice-crusted chicken adds serious flavor to classic creamy fettuccine without requiring any special skills or ingredients you don't already have. One skillet, one pot, zero boring weeknight dinners.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 1078kcal
Author: Kita Roberts

Equipment

  • large skillet or frying pan
  • Large pot
  • tongs
  • meat thermometer
  • Colander
  • Wooden spoon or silicone spatula
  • Chef's knife
  • cutting board
  • Measuring spoons and cups
  • Grater

Ingredients

For the blackened chicken:

  • 2 lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper add more or less for your spice preference

For the Alfredo sauce:

  • 2 tablespoons unsalted butter
  • 3 garlic cloves
  • 1 ½ cups heavy cream
  • 1 cup Parmesan Cheese freshly grated
  • salt and pepper to taste

For the Pasta:

  • 12 ounces fettuccine or pasta of choice
  • Salt for boiling water

Instructions

Boil the pasta

  • Cook the pasta: Bring a big pot of salted water to a boil and cook your pasta until just tender.
  • Before draining, ladle out ½ cup of cooking liquid to use later in the sauce and set the pasta aside.

Season the chicken

  • Pat the chicken dry to ensure the spices stick well.
  • In a small bowl, mix the blackening seasoning with those smoky, garlicky spices.
  • Rub it over both sides of the chicken until it's coated beautifully.
    A raw chicken breast in a glass bowl is coated with assorted spices and seasoning on a white marble surface.

Sear the chicken

  • Heat a bit of olive oil in a large skillet over medium-high heat.
  • Once the pan is hot, add the chicken and let it cook undisturbed for 5-6 minutes per side, until it's dark golden and cooked through. We pull around 160°F with an instant-read thermometer, knowing the chicken will rise to 165°F from carryover cooking as it rests and when we return it to the pasta
    Two cooked, blackened chicken breasts in a white skillet with oil and seasoning residue, viewed from above on a marble surface. A striped towel is visible at the bottom edge.
  • Transfer to a plate and cover loosely to keep warm.

Make the Alfredo Sauce

  • Turn the heat down to medium and add the butter directly into the same pan. Those flavorful bits at the bottom are pure gold.
  • Add the minced garlic and stir for about 30 seconds, just until it smells amazing.
  • Slowly pour in the heavy cream, stirring to pick up all the browned bits.
    A frying pan on a white surface contains a mixture of cream or milk and brown seasonings, with a striped kitchen towel holding the handle.
  • Let it warm up and thicken slightly, then stir in the Parmesan cheese unit the sauce turns smooth and silky - season with a little salt and pepper to taste
  • Add the cooked pasta to the sauce, tossing it gently to coat every strand. If it feels too thick, splash a bit of that reserved pasta water until just right.
    Close-up of fettuccine pasta coated in a creamy homemade alfredo sauce with black pepper, with a white serving utensil visible in the bottom right corner.

Assemble and Serve

  • Slice the chicken into strips and lay it over the pasta. Sprinkle with parsley and a little extra parmesan if you like.
    Close-up of sliced, seasoned blackened chicken breast topped with grated cheese, served over a creamy pasta.
  • Serve immediately and enjoy that creamy, smoky goodness right away.

Notes

  • Open a window to help ventilate the area before searing the chicken.
  • For an extra smoky depth, use smoked paprika instead of regular paprika.
  • Don't overcook the chicken: sear it quickly, and it’ll stay juicy.
  • Make sure you use a HOT skillet. We love cast iron for this - it heats evenly and gets the job done. Don’t move the chicken for 5-6 minutes before flipping.
  • Press the spices into the chicken well. That's where the magic happens!
  • Use fresh grated Parmesan. It melts more smoothly, giving your sauce a silky texture.
  • Alfredo sauce is best enjoyed fresh; as it cools, the sauce thickens, so serve it immediately if possible.

Nutrition

Serving: 1serving | Calories: 1078kcal | Carbohydrates: 66g | Protein: 72g | Fat: 58g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 349mg | Sodium: 999mg | Potassium: 1196mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2107IU | Vitamin C: 4mg | Calcium: 409mg | Iron: 3mg