Blackened Chicken Alfredo Pasta

Blackened chicken Alfredo is the kind of comfort food that makes you look forward to dinner all day. The bold spices in the blackened chicken add a smoky kick, mellowed by the creamy homemade Alfredo sauce and perfect twirls of pasta. This crowd-pleaser always disappears fast in my house, and for good reason.

I first whipped this up on a busy weeknight to wow my Alfredo loving family. Even my pickiest eater went back for seconds and the recipe quickly became a requested favorite.

Ingredients

• Mafaldine noodles or fettuccine or linguine: Pasta shapes hold sauce differently so pick your favorite for best texture
• Chicken breasts: Juicy and lean chicken soaks up seasoning well Look for firm fresh seeming breasts with no gray edges
• Olive oil: Gives a hearty sear to the chicken and keeps things moist Use a mild one for balance
• Salt and pepper: These basics help pop the flavors in both chicken and sauce Freshly cracked pepper is preferred for aroma
• Butter: Forms the base of the Alfredo and makes it ultra smooth Use unsalted butter to control the final saltiness
• Garlic: Brings depth and a punchy aroma Use plump cloves and mince finely for quick cooking
• Heavy whipping cream: The secret to the silkiest sauce Choose the freshest cream for richness
• Shredded Parmesan cheese: Melts into the cream to thicken and flavor Buy a wedge and grate it for better melting
• Blackened seasoning: Easy homemade blend gives the signature smoky heat Try to use smoked paprika for authentic kick
• Smoked paprika: Brings that signature color and taste Spanish paprika is extra aromatic if you find it
• Cayenne pepper: Boosts heat easily tailor to preference fresh powder is best
• Onion powder and garlic powder: Boosts flavor layers in both seasoning and sauce
• Thyme and oregano: Dried herbs give earthiness and aroma Crumble between fingers before adding for best release

Step-by-Step Instructions

Prepare Blackened Seasoning:

Mix smoked paprika cayenne pepper onion powder garlic powder black pepper salt thyme and oregano in a small bowl Make sure the mixture is well blended and break up any spice clumps with a spoon

Season Chicken:

Pat chicken breasts completely dry with paper towels Rub two tablespoons of your prepared blackened seasoning all over the surface of the chicken Make sure to coat evenly on both sides and into any creases Reserve the rest of the seasoning for your Alfredo sauce

Cook Pasta:

Fill a large pot with water and a small handful of salt Bring to a rolling boil Add your noodles and stir occasionally to prevent sticking Watch and test frequently so you pull them just when they are al dente Strain immediately and toss with a few drops of olive oil to prevent clumping

Cook Chicken:

Heat olive oil in a roomy skillet over medium high When shimmery and hot add chicken breasts Cook on each side for five to seven minutes until the outside crusts up dark and the inside is not pink Use tongs to flip gently Do not crowd the pan Let chicken rest on a board a few minutes before slicing into strips

Make Alfredo Sauce:

Lower the heat to medium in the same skillet and add butter When melted add minced garlic Stir constantly about a minute just until fragrant Pour in the cream slowly scraping up any browned bits from the chicken Sprinkle in reserved blackened seasoning Simmer for three to five minutes so flavors meld together Stir often and keep heat moderate to prevent scorching

Add Cheese:

With the cream simmering add Parmesan gradually Whisk gently until cheese fully melts leaving the sauce glossy and smooth If needed adjust with salt and a few grinds of pepper Taste as you go

Combine Pasta and Sauce:

Add cooked noodles into the skillet Toss gently with tongs to coat each strand evenly with sauce Add a splash of pasta cooking water if sauce needs thinning Top with sliced chicken while everything is hot

Serve:

Pile pasta into bowls and fan out the chicken on top Serve immediately with a sprinkle of extra Parmesan and a side like garlic bread if desired

Pin it

My favorite thing to add is a little extra smoked paprika because it instantly makes the kitchen smell like a cozy cabin dinner Growing up my brother always tried to sneak extra cheese into the Alfredo and we still laugh about those mountain high bowls

Storage Tips

After you let leftovers cool completely scoop them into an airtight glass or plastic container Pasta keeps well for two to three days and the sauce does not separate much on reheating For best results reheat gently on the stovetop with a tablespoon of water The chicken stays juicy as long as you cover it while warming

Ingredient Substitutions

Feel free to use any sturdy pasta if mafaldine is hard to find Penne or tagliatelle work beautifully For a lighter take substitute half and half for the heavy cream Use rotisserie chicken to save a step and toss it in blackened seasoning just before mixing into the sauce If avoiding dairy try a blend of coconut cream and nutritional yeast

Serving Suggestions

This dish shines as a main course but also pairs well with a crisp Caesar salad or any leafy greens A bright simple tomato salad is delicious on the side Garlic knots or crusty bread mop up extra sauce and always make the meal feel complete When I want to dress it up for company I sprinkle on chopped fresh parsley or basil

Blackened Chicken Alfredo in History

You will not find this exact combination in old Italian cookbooks but the craveable Alfredo sauce blended with Cajun style blackened chicken is a perfect example of American fusion cooking Both methods come together for a dish that feels familiar yet bold A perfect example of how recipes travel and evolve

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This pasta is a new tradition in our family and always feels like a celebration meal. Make it your own and enjoy those cozy creamy bites.

Frequently Asked Questions

→ What does blackened seasoning add to this dish?

The blackened seasoning infuses the chicken with smoky, spicy flavors, creating a flavorful contrast to the creamy Alfredo sauce.

→ Can I use a different pasta besides Mafaldine?

Yes, fettuccine or linguine work perfectly as substitutes and hold the sauce well.

→ How do I know when the chicken is cooked through?

The chicken should reach 165°F internally and be blackened on the outside after 5-7 minutes per side.

→ Can I make the blackened seasoning in advance?

Absolutely. Mix the seasoning and keep it sealed in a jar for quick weeknight meals.

→ What sides pair well with this main dish?

Garlic bread, Texas toast, or a crisp green salad are excellent accompaniments.