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