There's something magical about the combination of tender blackened chicken and creamy alfredo sauce that makes this dish an absolute crowd-pleaser. If you've been searching for the perfect blackened chicken alfredo recipe that balances bold Cajun flavors with rich, creamy pasta, you're in for a treat! This homemade version rivals anything you'd find at a restaurant, and it's surprisingly simple to make right in your own kitchen.
Why You'll Love This Recipe
This isn't just any pasta dish—it's a game-changer that rivals what you'd find at your favorite restaurant. When I first perfected this blackened chicken alfredo recipe, friends started requesting it for every get-together!
Unlike those pre-packaged Zatarain's blackened chicken alfredo kits from Sam's Club (which, let's be honest, have their place), this homemade version gives you complete control over the flavors. The simple blackened chicken alfredo recipe I'm sharing today transforms basic ingredients into something that tastes like it came from a high-end restaurant.
I've tested this with both fettuccine and penne—the penne actually holds the sauce beautifully in its ridges and hollow centers. While Guy Fieri would probably add his own flair, this version strikes the perfect balance between weeknight-friendly and special enough for company.
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Ingredients For Blackened Chicken Alfredo
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil (or avocado oil)
- 3 tablespoons blackened seasoning (homemade or store-bought)
For the Creamy Alfredo Sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- 1½ cups freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional but recommended)
For the Pasta:
- 8 ounces fettuccine or penne pasta
- Fresh parsley for garnish
- Extra Parmesan for serving
See recipe card for quantities.
Blackened Chicken Alfredo Instructions
Preparing the Blackened Chicken
- Pat the chicken breasts dry with paper towels. This ensures the seasoning sticks and helps achieve that perfect blackened crust.
- Slice the chicken breasts horizontally if they're thick (or pound them to an even ½-inch thickness) for even cooking.
- Coat each chicken breast generously with blackened seasoning on both sides, pressing gently to adhere.
- Heat a cast-iron skillet over medium-high heat until it's very hot (about 2 minutes). A properly heated skillet is crucial for authentic blackened chicken alfredo.
- Add the olive oil to the hot skillet and swirl to coat.
- Place the seasoned chicken in the skillet and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). The exterior should be deeply colored with a slight char—that's the signature "blackened" look that makes this dish special!
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing. This keeps all those flavorful juices inside.
Creating the Homemade Alfredo Sauce
- Bring a large pot of salted water to a boil for the pasta.
- Cook your choice of pasta (fettuccine is traditional, but blackened chicken alfredo with penne is fantastic too) according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Melt the butter in a large skillet over medium heat while the pasta cooks.
- Sauté the minced garlic in the melted butter for 30 seconds until fragrant, but don't let it brown.
- Pour in the heavy cream and bring to a gentle simmer (not a full boil).
- Reduce the heat to low and gradually whisk in the Parmesan cheese until completely melted and the sauce is smooth.
- Season with black pepper and a pinch of nutmeg if using. The nutmeg isn't traditional but adds an incredible depth to the homemade alfredo sauce.
- Adjust the sauce consistency if needed—if it's too thick, add a splash of the reserved pasta water; if it's too thin, simmer for another minute or two.
Bringing It All Together
- Slice the rested blackened chicken into strips.
- Toss the drained pasta directly into the alfredo sauce, coating each strand evenly.
- Arrange the pasta on serving plates and top with the sliced blackened chicken.
- Garnish with freshly chopped parsley and extra Parmesan cheese.
- Serve immediately while hot and creamy—this spicy chicken alfredo is at its best when fresh!
Substitutions
- Dietary Swaps: For a gluten-free version, use your favorite gluten-free pasta. The Cajun alfredo flavors work beautifully with rice or corn-based pastas.
- Lighter Option: Substitute half-and-half for heavy cream and reduce the butter to 1 tablespoon for a lighter spicy chicken alfredo.
- Protein Switch: Not a fan of chicken? This blackened seasoning works great on shrimp for an equally delicious twist on this creamy garlic pasta dish.
- Heat Level: For a milder version of the blackened chicken recipe, cut the cayenne in your seasoning by half. For extra spicy creamy pasta, add red pepper flakes to the sauce.
Variations
- Cajun Vegetable Alfredo: Add sautéed bell peppers, onions, and celery to transform this into a true Cajun chicken alfredo that would make New Orleans proud.
- Zatarain's Shortcut Version: When you're really pressed for time, use Zatarain's blackened seasoning for the chicken and combine it with your homemade alfredo sauce for a semi-homemade approach that's still better than anything from a bag.
- Spicy Chicken Alfredo Supreme: Double down on the heat by adding red pepper flakes and a dash of hot sauce to your creamy garlic pasta sauce, then top with crumbled bacon for a dish Guy Fieri would approve of.
- Creamy Blackened Chicken Penne: Switch to penne pasta and add roasted cherry tomatoes and fresh spinach for a colorful twist that holds the sauce beautifully in each pasta tube.
Equipment For Blackened Chicken Alfredo
Cast-Iron Skillet: The hero of this recipe! A well-seasoned cast-iron skillet distributes heat evenly and gets hot enough to properly blacken the chicken without burning. If you don't have one, a heavy-bottomed stainless steel pan will work in a pinch.
Quality Chef's Knife: Makes quick work of slicing chicken breasts and mincing garlic.
Large Pot: For boiling your pasta of choice—whether that's traditional fettuccine or penne.
Colander: For draining the pasta (but remember to save some pasta water first!).
Microplane or Box Grater: For freshly grating Parmesan cheese, which melts much better than pre-shredded varieties.
Wooden Spoon or Silicone Spatula: For stirring your alfredo sauce without scratching your cookware.
Instant-Read Thermometer: Optional but helpful to ensure your chicken reaches the safe internal temperature of 165°F without overcooking.
Measuring Cups and Spoons: For accurate ingredient portions that lead to a perfectly balanced sauce.
Storage
Whenever I make blackened chicken alfredo, I hope for leftovers—they make an incredible next-day lunch! Here's how to properly store and reheat this dish:
Refrigerator Storage
Store leftover blackened chicken alfredo in an airtight container in the refrigerator for up to 3 days. I recommend storing the pasta with sauce and the blackened chicken separately if possible, as this prevents the chicken from becoming soggy and helps maintain that wonderful texture contrast.
Freezer Options
Cream-based sauces typically don't freeze well as they tend to separate when thawed. However, you can freeze the blackened chicken on its own for up to 2 months in a freezer-safe container. Then simply prepare fresh pasta and alfredo sauce when you're ready to enjoy it again.
Best Reheating Methods
For the best texture and flavor when reheating:
Stovetop Method (Preferred): Add a splash of milk or cream to a skillet over medium-low heat. Add your refrigerated alfredo pasta and stir gently until heated through. Warm the chicken separately in the same pan or microwave, then combine before serving.
Microwave Method: Place your desired portion in a microwave-safe dish, add a tablespoon of milk or cream, cover with a damp paper towel, and heat in 30-second intervals, stirring between each until hot. This helps prevent the sauce from separating.
Oven Method: For larger portions, place in an oven-safe dish, add a splash of cream, cover with foil, and heat at 325°F for about 15 minutes or until warmed through.
What to Serve It With
This blackened chicken alfredo is rich and satisfying on its own, but pairing it with the right sides and beverages elevates the entire meal experience. Here are my favorite accompaniments:
Perfect Side Dishes
- Garlic Bread: The classic pasta companion! That crusty, buttery bread is perfect for sopping up any leftover alfredo sauce. For a lighter option, try a slice of crusty French bread brushed with olive oil and rubbed with fresh garlic.
- Simple Green Salad: Balance the richness of the creamy pasta with a bright, acidic salad. A mix of fresh greens with a lemon vinaigrette cuts through the richness beautifully. The contrast of cool, crisp vegetables against the warm, spicy chicken alfredo creates the perfect bite.
- Roasted Vegetables: Try roasted asparagus, broccoli, or Brussels sprouts tossed with olive oil, salt, and pepper. The slight char from roasting complements the blackened elements of the chicken.
- Sautéed Spinach with Garlic: A quick side that adds color, nutrients, and a complementary flavor that pairs wonderfully with the Cajun spices in the chicken.
Beverage Pairings
- White Wine: A crisp Pinot Grigio or unoaked Chardonnay balances the creamy richness of the alfredo sauce while complementing the spices in the blackened chicken.
- Beer: A cold wheat beer or light lager provides a refreshing contrast to the spicy elements of the dish.
- Iced Tea: Sweet or unsweetened, a glass of fresh iced tea with a squeeze of lemon makes a perfect non-alcoholic option that stands up to the bold flavors.
- Sparkling Water: For a simple option, sparkling water with a slice of lime refreshes the palate between bites of this flavorful dish.
Sauce Additions
While the dish comes with its own incredible sauce, sometimes it's fun to offer extras at the table:
- Hot Sauce Bar: Set out a few different hot sauces for those who want to amp up the heat even more.
- Extra Alfredo: A small pitcher of additional alfredo sauce for those who love it extra creamy.
- Gremolata: A sprinkle of this Italian herb condiment (minced parsley, lemon zest, and garlic) adds a fresh, bright note to the rich dish.
Top Tip
For the most authentic blackened chicken alfredo experience, invest in a quality cast-iron skillet. It retains heat exceptionally well, creating that perfect char on your chicken without burning. Just make sure to get it properly hot before adding the chicken—you should see light wisps of smoke rising from the surface. And here's my secret for the creamiest homemade alfredo sauce: grate your Parmesan fresh from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make your sauce grainy. Trust me, these two simple steps elevate this dish from good to restaurant-quality!
Grandmama's Magic Touch
My grandmother would be horrified if she saw me using store-bought blackened seasoning! According to her, the secret to truly exceptional blackened chicken alfredo lies in toasting your spices before creating the seasoning blend. "Toast them until you can smell their souls," she'd say in her thick Louisiana accent, swirling paprika, dried thyme, and cayenne in a cast-iron skillet until fragrant.
This simple step—one that Guy Fieri probably uses in his restaurant versions—transforms an ordinary blackened chicken alfredo recipe into something extraordinary. The heat activates the essential oils in the spices, creating deeper, more complex flavors that no Zatarain's mix from Sam's Club can replicate.
FAQ
What does it mean to blacken chicken?
Blackening is a cooking technique where chicken is coated with a mixture of spices and herbs, then cooked in a very hot cast-iron skillet. The high heat quickly sears the seasoning, creating a deeply colored, flavorful crust that appears almost black (hence the name "blackened"), while keeping the inside juicy and tender. This technique originated in Cajun cooking and creates a beautiful contrast of textures and flavors.
Is blackened chicken Alfredo spicy?
Yes, traditional blackened chicken Alfredo has a moderate level of spiciness from the blackening seasoning, which typically contains cayenne pepper and other spices. However, one of the beauties of making it at home is that you can easily control the heat level. You can reduce the cayenne in your seasoning blend for a milder version, or add more for extra kick. The creamy Alfredo sauce also helps balance the spice, making the dish approachable even for those who don't typically enjoy very spicy foods.
What seasoning is good on chicken alfredo?
For traditional blackened chicken Alfredo, a blend of paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper works beautifully. For the Alfredo sauce itself, simple seasonings like fresh cracked black pepper, a tiny pinch of nutmeg, and perhaps some fresh herbs like parsley work best. You can also add Italian seasoning or Cajun seasoning to the sauce for extra flavor, depending on your preference. The key is balancing the bold spices on the chicken with the rich, creamy elements of the sauce.
Who makes blackened chicken Alfredo?
Many restaurants and food companies offer blackened chicken Alfredo. Cajun and Creole restaurants often feature it as a fusion dish, while chain restaurants like Olive Garden, Chili's, and TGI Friday's may have variations on their menus. Zatarain's makes a popular blackened chicken Alfredo mix that's available at many grocery stores including Sam's Club. Guy Fieri has featured similar dishes at his restaurants. However, the homemade version allows for complete customization of flavor and spice level, making it popular among home cooks who want to create a restaurant-quality experience.
The Perfect Dinner Awaits!
There you have it—a blackened chicken alfredo that brings restaurant-quality flavors right to your dinner table. From the perfectly spiced chicken to that creamy, dreamy sauce, this dish strikes all the right notes for a memorable meal. I'd love to know if you used fettuccine or gave the penne version a try! Drop a comment below with your experience or any personal tweaks you made to the recipe.
Looking for more delicious pasta inspirations? Check out my spinach artichoke quiche, Italian Drunken Noodles Recipe, or Tim Walz Hot Dish Recipe for other crowd-pleasing options. And if you enjoyed this blackened chicken alfredo recipe, please share it with your pasta-loving friends! Happy cooking!
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Pairing
These are my favorite dishes to serve with Blackened Chicken Alfredo
Blackened Chicken Alfredo
Equipment
- Cast-Iron Skillet (For the best blackened crust on the chicken)
- Large pot (For boiling pasta)
- Colander (To drain pasta (reserve some water)
- Chef's knife (For slicing chicken and mincing garlic)
- Cutting board (To rest and slice chicken)
- Measuring cups/spoons (For precise ingredient portions)
- Microplane or Box Grater (For freshly grating Parmesan cheese)
- Wooden spoon or silicone spatula (For stirring Alfredo sauce)
- Instant-read thermometer (To ensure chicken reaches 165°F)
Ingredients
For the Blackened Chicken:
- 2 Boneless, skinless chicken breasts - About 1 pound total
- 2 Olive oil - Or avocado oil
- 3 tablespoon Blackened seasoning - Homemade or store-bought
For the Alfredo Sauce:
- 2 tablespoon Butter - Unsalted preferred
- 3 cloves Garlic - Minced
- 1 cup Heavy cream - Or half-and-half for a lighter version
- 1.5 cups Parmesan cheese - Freshly grated
- 0.25 teaspoon Black pepper - Adjust to taste
- 1 pinch Nutmeg - Optional but recommended
For the Pasta:
- 8 oz Fettuccine or Penne Cooked al dente
- Fresh parsley For garnish
- Extra Parmesan For serving
Instructions
- Pat the chicken breasts dry with paper towels for better seasoning adherence.
- Slice chicken horizontally or pound to ½-inch thickness for even cooking.
- Rub both sides of chicken with blackened seasoning, pressing gently to adhere.
- Heat a cast-iron skillet over medium-high heat until very hot (about 2 minutes).
- Add olive oil and place chicken in the skillet. Cook for 4-5 minutes per side until the internal temperature reaches 165°F.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- Melt butter in a large skillet over medium heat, then add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer (avoid boiling).
- Reduce heat to low, whisk in Parmesan cheese until smooth, then season with black pepper and optional nutmeg.
- If too thick, add reserved pasta water. If too thin, simmer for another minute or two.
- Cut the rested blackened chicken into thin strips.
- Add drained pasta to the Alfredo sauce and toss to coat evenly.
- Serve pasta with sliced blackened chicken on top. Garnish with parsley and extra Parmesan.
- Enjoy while hot and creamy!
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