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Blackened Chicken Alfredo

Blackened Chicken Alfredo

This Blackened Chicken Alfredo is a creamy, Cajun-inspired twist on the classic dish. Juicy, spice-rubbed chicken is seared to perfection and served over fettuccine coated in a rich, garlicky Parmesan Alfredo sauce. Ready in just 30 minutes, this restaurant-quality meal is perfect for a quick and flavorful dinner
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 4 Searving
Course: Chicken, Comfort Food, Pasta
Cuisine: cajun, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • For the Blackened Chicken:
  • 2 chicken breasts cut into fillets
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 to 1/2 tsp cayenne pepper adjust for spice level
  • 2 tbsp olive oil
  • For the Creamy Cajun Alfredo Sauce:
  • 8 oz fettuccine pasta
  • 4 tbsp butter divided
  • 4 cloves garlic minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 cup heavy cream or evaporated milk + 1 tsp cornstarch
  • 3/4 cup freshly grated Parmesan cheese

Equipment

  • Large Skillet
  • Large pot
  • Cutting board
  • Sharp knife
  • whisk
  • Tongs

Method
 

  1. Prepare the Chicken:
  2. Slice chicken breasts in half horizontally to create four thin fillets.
  3. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, oregano, thyme, black pepper, and cayenne. Coat the chicken evenly.
  4. Heat a large skillet over medium-high heat and add olive oil.
  5. Sear chicken for 4-5 minutes per side until blackened and cooked through (internal temp: 165°F).
  6. Transfer to a plate and cover loosely with foil.
  7. Cook the Pasta:
  8. Bring a large pot of salted water to a boil.
  9. Add fettuccine and cook until al dente, according to package instructions.
  10. Reserve 1/2 cup pasta water, then drain and set aside.
  11. Make the Cajun Alfredo Sauce:
  12. In the same skillet, melt 2 tbsp butter over medium-low heat.
  13. Add minced garlic and 1 tbsp reserved blackening seasoning, cooking for 1-2 minutes until fragrant.
  14. Pour in half of the chicken broth, then whisk the remaining broth with cornstarch until smooth. Add to the skillet along with heavy cream.
  15. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.
  16. Reduce heat to low, then stir in Parmesan cheese until fully melted and smooth.
  17. Combine & Serve:
  18. Add cooked fettuccine to the sauce, tossing until evenly coated. Add reserved pasta water as needed to loosen the sauce.
  19. Slice rested chicken and arrange over the pasta.
  20. Garnish with fresh parsley and extra Parmesan. Serve immediately!

Notes

Use room-temperature chicken for even cooking.
Pat chicken dry before seasoning for better adherence.
Let chicken rest before slicing to retain juiciness.
Freshly grate Parmesan for a smooth, creamy sauce.