Blackened Chicken Alfredo exploding with juicy, Cajun spice rubbed chicken and creamy Parmesan pasta on your table in 30 minutes!
This Blackened Chicken Alfredo is quick, easy and restaurant delicious (perfect for upcoming Fatherโs Day)! It boasts everything you love about traditional chicken Alfredo, but with a Cajun infused twist! To make this easy recipe, chicken fillets are pounded thin so theyโre incredibly tender, coated in blackening seasoning then pan seared to create a charred, boldly seasoned exterior giving way to a buttery, juicy interior. The luxurious Alfredo sauce is infused with blackening seasoning, fresh garlic, butter and Parmesan and utilizes both chicken broth and heavy cream so it boasts double the flavor without all the guilt! Serve this Blackened Chicken Alfredo with fresh tomato cucumber salad or baked Parmesan asparagus along with some Parmesan breadsticks for a complete meal the whole family will love!
If you love Cajun inspired pasta recipes, look no further! Along with this Blackened Chicken Alfredo recipe, youโll love Cajun Shrimp Pasta, Cajun Chicken Pasta and Cajun Chicken Alfredo Bake. Also don’t miss traditional fettuccine Alfredo!
How to make Blackened Chicken Alfredo Video
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Why This Chicken Alfredo Recipe Works
This Blackened Chicken Alfredo is one of my favorite pasta recipes to date and so worth the occasional calorie splurge.ย The chicken and pasta are swaddled in intoxicating buttery, Parmesan Alfredo sauce spiked with just the right kick of Cajun heat.ย The creamy sauce is the perfect contrast to the silky noodles and juicy, crusted chicken. ย This recipe is ridiculously delicious, ridiculously easy and about to become a new repeat favorite!ย Hereโs why youโll love this recipe:
What is Blackened Chicken?
โBlackenedโ is a method of Cajun cooking in which chicken, beef, pork, fish, shrimp, etc. are coated in a spice rub then seared at high heat. ย The seasonings char, deepen in flavor and mingle with the butter to create an irresistible dark crust that is smoky, spicy and complex giving way to juicy, tender protein – in this case chicken.
WHATโS THE DIFFERENCE BETWEEN GRILLED AND BLACKENED?
While both cooking methods can develop a flavorful char on the exterior of the food, blackeningย always involves coating the protein in blackened seasoning first. ย Grilled foods can be blackened, but not all grilled foods are blackened.
Blackened foods, on the other hand, are intentionally cooked at higher temperatures to develop the charred crispy crust.
WHERE DID BLACKENING COME FROM?
The blackening technique was populated by Chef Paul Prudhomme.ย Chef didnโt have a grill at his New Orleans restaurant, so he used a hot cast iron skillet to develop the charred crust on his proteins.
WHAT IS BLACKENing SEASONING?
You donโt need to be a chef or own a restaurant to make this Blackened Chicken Alfredo! ย It all starts with the seasonings. Blackening seasoning is associated with Cajun or Creole cooking. It is a robust blend of herbs and spices resulting in a smoky, spicy, earthy, flavor.ย
The red appearance is from the smoked paprika and cayenne pepper.ย Please do NOT substitute smoked paprika with regular paprika โ the smokiness is everything.ย
You can find smoked paprika with the rest of the spices at your grocery store.ย I use it in ALL my Mexican recipes, so I promise your purchase will not go to waste. The rest of the blackening seasoning is a mix of common pantry seasonings you probably have on hand already.ย You can also customize the heat by using more or less cayenne pepper.
DIY BLACKENing SEASONINGS
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
INGREDIENTS FOR this CHICKEN alfredo recipe
This Chicken Alfredo recipe is made with easy-to-find, pantry friendly ingredients. If you don’t already own all of the blackening seasonings, I highly suggest you add them to your pantry – they are staples you will use all the time! Hereโs what youโll need for this Blackened Chicken Alfredo:
WHAT PAN SHOULD I USE for this recipe?
Blackened chicken should be cooked in a heavy bottom pan such as aย stainless steelย orย cast-iron skilletย to develop the deep crust.ย No matter what pan you use, you will want a take care your pan is large enough to accommodate the chicken and the sauce, or combine them in a larger pan.
HOW TO MAKE chicken alredo
This Blackened Chicken Alfredo recipe is easy to make with just a few steps. Hereโs how:ย
Step 1: make chicken cutlets
- Lay the chicken flat on a cutting board and hold it in place with the palm of your hand.ย ย Carefully slice through the center horizontally (parallel to the cutting board) to create two fillets. Repeat with the second chicken breasts so you have four fillets.
- Place the fillets next to each other on a flat surface and top with plastic wrap.
- Gently pound the chicken to an even thickness using the smooth side of a mallet, rolling pin, or side of a can. We are looking for about ยฝ-inch thick.
Step 2: season chicken
- Mix all of the Blackening seasonings together in a small bowl. Reserve 1 tablespoon for the Alfredo sauce.
- Season both sides of the chicken with the remaining Blackening seasonings.ย Let the chicken rest while you prep the rest of the ingredients.
Step 3: cook pasta
- Cook fettuccine or pasta of choice in heavily salted water just until al dente.
- Reserve ยฝ cup pasta water before draining. ย
- Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
Step 4: cook chicken
- While the pasta is cooking, cook the chicken for about 4-5 minutes per side in a heavy bottom skillet until golden and cooked through.
- Transfer chicken to a cutting board and loosely tent with foil; donโt wipe out the skillet.ย Wait at least 5 minutes before slicing or chopping the chicken.
Step 5: Make Alfredo Sauce
- To the drippings left in the skillet from the chicken, melt some butter then add fresh garlic and the remaining 1 tablespoon Blackening seasoning; cook for 3 minutes to infuse the butter with garlic flavor and bloom the spices.
- Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to the pan along with heavy cream. Bring the sauce to a simmer and simmer until thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, about 2 minutes.
Step 6: Combine
- Add fettuccine and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency (for extra decadence, use heavy cream instead of pasta water).
- Add chicken to the skillet along with any accumulated juices on the cutting board.
- Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with fresh parsley if desired and DIG IN!
TIPS FOR MAKING CHICKEN ALFREDOย
RECIPE VARIATIONSย
This Blackened Chicken Alfredo is an excellent springboard for all sorts of variations. Here are just a few ideas:
prep ahead chicken alfredo
You can prep portions of this Chicken Alfredo recipe in advance so the final dish comes together quickly:
โขPrep blackening seasoning:ย mix the seasonings together and store in an airtight container/plastic bag at room temperature for up to 6 months. ย
โขPrep chicken:ย create chicken cutlets by slicing chicken breasts in half and pounding to an even thickness. Store in an airtight container in the refrigerator.
โขSeason chicken:ย go one step further and dredge the chicken in the blackening seasoning. Transfer the chicken to a parchment-lined plateย in a single layerย and tightly cover with plastic wrap. Store in the refrigerator.
โขMince garlic:ย prep and store in an airtight container/plastic bag in the refrigerator.
โขGrate Parmesan:ย prep and store in an airtight container in the refrigerator for up to one week. ย ย
HOW TO STORE AND REHEAT chicken alfredo pasta
โขStorage:ย store in an airtight container in the refrigerator for 4-5 five days.ย
โขMicrowave:ย transfer small portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 30-second intervals.ย
โขStove:ย transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.
WHAT TO SERVE WITH chicken alfredo PASTA?
Chicken alfredo facts:
This Blackened Chicken Alfredo is pretty straightforward, but below youโll find answers to commonly asked questions to satisfy your curiosity and guarantee success:
โขCan I use chicken thighs?ย Yes!ย You can use boneless, skinless chicken thighs and treat them just like you would the cutlets.
โขDo I have to use chicken cutlets?ย ย Yes, traditional chicken breasts take much longer to cook so the crust will burn before the inside of the chicken is cooked.ย Also, full chicken breasts donโt emerge as juicy.
โขDo I have to pound my chicken to equal thickness?ย Yes, pounding the chicken breaks down the muscle fibers and creates much more tender chicken. Pounding the chicken also ensures the chicken cooks evenly.
โขCan I substitute the heavy cream?ย ย If youโre trying to save some calories, you can substitute the heavy cream with 1 cup milk whisked with 2 teaspoons cornstarch, just take care not to let the sauce boil, just gently simmer.ย You may also substitute evaporated milk whisked with 1 teaspoon cornstarch.
โขIs this recipe gluten free?ย Yes!ย
โขCan I freeze this Chicken Alfredo recipe?ย ย No, this recipe does not freeze well because the creamy sauce can break and become a funny texture.ย If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.
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Blackened Chicken Alfredo
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Ingredients
- 8 ounces fettuccine
- 2 medium chicken breasts
- 4 tablespoon unsalted butter, divided
- 2 tablespoon olive oil
- 4 garlic cloves, minced
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
- 3/4 cup freshly grated Parmesan cheese
BLACKENING SEASONINGS
- 2 tsp EACH smoked paprika, garlic powder, onion powder
- 1 teaspoon salt
- 1 tsp EACH dried oregano, dried thyme
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper
Instructions
- Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or side of a can, about ยฝ-inch.
- Season chicken: Mix all of the Blackening seasonings together in a small bowl. Reserve 1 tablespoon for the Alfredo sauce. Season both sides of the chicken with the remaining Blackening seasonings. Let the chicken rest while you prep the rest of the ingredients.
- Cook pasta: Cook fettuccine in heavily salted water just until al dente. Reserve ยฝ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
- Cook chicken: Meanwhile, melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked through. Transfer chicken to a cutting board and loosely tent with foil; donโt wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
- Make sauce: To the drippings left in the skillet (donโt wipe out), melt 2 tablespoons butter over medium-low heat. Add garlic and remaining 1 tablespoon Blackening seasoning and cook for 3 minutes.
- Add half of the chicken broth to the pan (eyeball it) and whisk the remaining chicken broth with cornstarch until smooth. Add to pan along with heavy cream. Bring the sauce to a simmer and simmer until thickened, stirring occasionally. Reduce heat to low and stir in Parmesan cheese until melted, about 2 minutes.
- Combine: Add pasta and toss until well coated in the sauce, adding a little reserved pasta water if needed to reach desired consistency (for extra decadence, use heavy cream instead of pasta water). Add chicken to the skillet along with any accumulated juices on the cutting board. Taste and season with additional salt, pepper and/or cayenne or red pepper flakes to taste. Garnish with fresh parsley if desired.
Video
Notes
- Remove chicken from the fridge before cooking.ย ย Never cook chicken or any protein cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the chicken from the refrigerator about 15 to 20 minutes before youโre ready to start cooking.ย
- Grate Parmesan on the smallest hole. This will create powder-like consistency which melts more easily into the Alfredo.
- Donโt overcook chicken.ย Chicken, especially chicken breasts, are juiciest when not overcooked. The best and most efficient way to check for doneness is to insert aย meat thermometerย into the chicken; chicken breasts are done when they register 165 degrees F.ย
- Prep ahead:ย you can whisk the blackening seasoning together, season the cutlets, grate the Parmesan and mince the garlic.ย See post for detailed make ahead instructions.
- Recipe variations:ย see post for fun ideas!
HOW TO STORE AND REHEATย
- Storage:ย store in an airtight container in the refrigerator for 4-5 five days.ย
- Microwave:ย transfer small portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 30-second intervals.ย
- Stove:ย transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of milk if the pasta seems dry.
Did You Make This Recipe?
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Leave a Review, I Always Love Hearing From You!
Ramya says
Will be making this soon can i use mushrooms / vegan butter / vegetable broth / coconut crean and vegan parmesan as am a vegan i love italian food sooooooooooo much perfect for my after office meals after this i will be taking a break from commenting on your recipes until my birthday on 19 September will dm you if i make this and let you know how it goes Thanks Ramya
Jen says
Thanks Ramya, I hope you love it!
Katherine A Dietz says
Should I brine this chicken first before cutting?
Do you have a favorite brine recipe?
Thanks Katherine
Jen says
Hi Katherine, I don’t find a brine necessary when using pounded chicken fillets – they should emerge super juicy and tender if not overcooked. If you want to brine them, then you can use the brine in this recipe: https://carlsbadcravings.com/honey-mustard-chicken/
Kim says
Made this last night and it was a hit! Tried a heavy cream hack by adding butter back into milk since I didnโt have the cream. It worked but next time I will Make the extra trip to get the cream. The blackened seasoning is great. I will Make a batch of just the seasoning to have on hand. Thanks for such an easy recipe and taking the fear out of making an Alfredo sauce.
Jen says
You’re so welcome Kim, I’m so pleased you loved the chicken Alfredo and the blackening seasoning will be on repeat!
Stephanie says
My kids chose this for their โlast day of schoolโ dinner last night and it was outstanding. Easy to prep, fast to make, the cajun flavors were perfect and when plated looked like it came from a restaurant. Thanks Jen.
Jen says
You’re so welcome Stephanie – your kids have great taste! I’m so pleased everyone loved it! thank you!
Abby says
Iโm thinking about doing this with spaghetti squash. With the sauce stick well, or do you recommend sticking with real pasta?
Jen says
I think it will be delicious with spaghetti squash!
Kari S says
Made this tonight for my boyfriend, who LOVES cajun pasta dishes, and it was fabulous! Restaurant qualityโฆactually, even better.
Jen says
Thanks so much for the glowing review Kari, I’m so pleased it was a huge hit!
Bethany says
This was so delicious!! I used the evaporated milk option and added a package of mushrooms, sliced & sauteed before I started making the chicken. The chicken to sauce to pasta ratio was perfect. My husband asked me to make the chicken again – just the chicken – and serve it over rice so that he could just enjoy the blackened chicken on its own. So flavorful!
Jen says
Thanks so much for taking the time to comment Bethany. Your addition of mushrooms sounds perfect – yum! I’m especially glad you loved the chicken so much – I’ll have to make a separate post just for the chicken!
Joy says
Woot! When I went to print this recipe, I saw the option to adjust the servings…which is awesome! Thanks for making this part of your site.
Jen says
You’re so welcome Joy!
Kelsey says
Delicious flavor palette, which left us with no leftovers. We smoked the chicken instead and it worked well!
Jen says
Thanks Kelsey, I’m so pleased you loved it! Smoking the chicken sounds excellent!
Layne says
I love when I find awesome recipes that are quick and fabulous, using ingredients already found in my pantry/fridge. Thanks for this win!
Jen says
You’re so welcome Layne, I’m so pleased it was a hit! Thank you!
Joanna says
This was so good; there were no leftovers. Now I have nothing to eat for lunch tomorrow, but I do have 4 happy campers in this house. This one is going into the, “Mom will you make that yummy chicken alfredo recipe again, please?”. Another one of those Carlsbad Cravings winners! You know what’s funny is that my kids know who you are. Whenever I make something really good, everyone always ask if this is one of your creations. I give you credit every time. Thanks Jen!
Jen says
That is amazing, I’m honored to be a household name! I’m so pleased this was another winner, thanks so much Joanna!
Jonalee says
I made the blackened chicken Alfredo for our New Years dinner. Absolutely delicious!! Reminds me of outbackโs toowomba pasta ( the only thing I liked there) anyway, love your recipes and all the details you provide. Thank you.
Jen says
You’re so welcome Jonalee, I’m so pleased you loved it and appreciate the tips and tricks! Happy New Year!
Ginnifer LeFlore says
Can I use pre-packaged creole seasoning like Zatarainโs Blackened seasoning or Tom Chacheres Creole Seasoning?
Jen says
Yes, that should work great, I just have not experimented with it so I’m not sure the exact amount you will need. Also, I would use less salt and then salt to taste. Good luck!
Kai says
Hi Jen! I made this for my boyfriend and I and it was so so delicious! I used rigatoni noodles instead and I felt those held the sauce beautifully! I also added Old Bay seasoning to the chicken ๐ Thank you again for this amazing recipe!
Jen says
You’re so welcome Kai, I love the idea of using rigatoni! So pleased it was a hit!
Jessica says
I have regular Paprika. Would using that change the taste too much? If so, what can I use?
Jen says
Hi Jessica, you can certainly use it you’ll just be missing the smoky flavor. Still tasty, just different.
Paula z says
Looks amazing. But I find chicken gets a funny taste when reheated. Anyone else have this issue?
Jen says
Try thinly slicing the chicken before reheating for a better flavor/texture. Enjoy!
Joyce says
Made this tonight, absolutely perfect.
A definite keeper.
Jen says
I love hearing that, thanks so much Joyce!
Cheryl says
Made this tonight, it was so delicious! The chicken was full of flavour & so tender, we will definitely be making it again.
Jen says
I love hearing that, thanks so much Cheryl!
MaryBeth Prater says
My family loved this recipe-definitely a keeper
Jen says
I’m so glad, thanks MaryBeth!
D says
Iโm cooking this for about 23 people. Itโs going to be in chafing dishes. Iโm concerned about the sauce sitting and getting thick not being creamy. Do you have any suggestions?
Jen says
What a feast! Yes, the sauce will thicken up but is easy to thin over low heat or you could keep the sauce warm in a crockpot and toss in the pasta just when ready to serve. Hope this helps!
NMNS says
I’ve made this a few times now and it is truly delicious. I substitute the heavy cream for 1% milk and it still comes out delicious. Thank you!
Jen says
That’s what I like to hear, thanks so much!
BVan says
The recipe is delicious. The whole family approves .
Jen says
I’m honored! So glad it was a hit!
Michelle says
This recipe is the bomb!! You briefly mention salmon in the notes. Can you provide additional direction regarding how to use this blackening seasoning on salmon? You are the best! Thank you!
Jen says
I love hearing that Michelle, thank you! You can see this recipe for how I make my blackened salmon: https://carlsbadcravings.com/blackened-salmon/
Susan says
Iโve made this 3 times with some minor adjustments for pepper allergies. We love it! My very discerning foodie daughter told me it was restaurant quality. High praise indeed coming from her.
Jen says
Hi Susan! I am so happy it was a hit with everyone! Thank you for the high praises!
Amy says
Delicious! Itโs a family favorite now. The spice and creaminess is perfect. Thank you!
Jen says
Thank you so much, Amy! I am so happy to hear this is a new family favorite!
Sue Smith says
Hi Jen. This was a lovely lovely meal!!! My husband said โGREATโ! I used thin breasts so I didnโt have to cut and pound them. This was not too spicy, just right.
Thank you for a fabulous recipe!
Sue
Jen says
Thank you Sue!! I’m so glad it was just right!
Christine says
This is a favorite for us! It’s good every time. This last time, we wanted to lighten it up, so I applied the seasoning to chicken thighs, seared everything, then put all the meat in a dutch oven with a carton of broth to slow cook for half an hour. I diced the meat afterwards and have been eating it with tomatoes and avocados (and a little lime crema) for the last week. The flavor of your seasoning is just so good, no matter whether it pairs with pasta or is eaten straight! Thanks for sharing consistently good recipes!
Jen says
Thank you! I’m so happy to hear it’s a go-to favorite for your family!
Melanie Presnell says
I may have missed it but is there a calorie count per serving for as the recipe is written ?
Thanks.
Jen says
I’ve not published one, but you can determine the nutritional info by going toย http://www.myfitnesspal.com/recipe/calculatorย and entering the ingredients. Enjoy!
Karen Cole says
I made this recipe for the fam last night…it was a hit! The chicken was perfectly seasoned and tender, the Alfredo sauce was delicious. My 85 year old mother next door said “this one’s a keeper” and she doesn’t impress easily. I appreciate how quick and easy this is and it is joining my list of favs to add to our rotation. Thank you!!
Jen says
Yay Karen! Thank you for taking the time to leave your sweet comment! I’m so glad you found a keeper in this recipe and that it made it into your meal rotation! You gotta love it when good food isn’t too hard to make!
Elena says
I made this last night and my 8 and 5 year old children declared it the BEST. DINNER. EVER! haha. We put a full 16oz box of noodles in instead of just 8 and it was still perfectly saucy and seasoned. Thanks for another keeper!!
Jen says
Hi Elena! Thank you so much for taking the time to leave your sweet comment! I’m so thrilled that it got rave reviews from your children and that it’s a keeper! Yay!
Rccola says
Made this last night for the first time and both my wife and I really enjoyed it. Iโve made similar recipes and Iโve found the sauce to be gloppy but this sauce was a perfect texture and taste. Might add some veggies like asparagus or spinach next time.
Jen says
That is so wonderful to hear that you and your wife loved the flavors and texture of this dish and that it is one you’ll make again! I also love mushrooms and zucchini! Thank you so much for your glowing review!