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A homemade plate of Blackened Chicken Alfredo featuring creamy fettuccine pasta coated in a rich, smooth Alfredo sauce. On top, there are thick slices of blackened chicken breast, perfectly seared to a deep golden brown with a slightly charred crust, revealing a juicy, tender interior.

Blackened Chicken Alfredo

A restaurant-quality Blackened Chicken Alfredo that balances bold Cajun flavors with a rich, creamy Alfredo sauce. Perfect for a weeknight dinner or special occasion, this homemade version surpasses store-bought kits and delivers deep, smoky flavors with every bite.
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Course: dinner, Main Course
Cuisine: Cajun, Italian-American
Keyword: blackened chicken alfredo, Blackened chicken Alfredo bag, Blackened chicken Alfredo Guy Fieri, Blackened chicken Alfredo penne, Blackened chicken alfredo restaurant, Blackened Chicken Alfredo Zatarain's, Simple blackened chicken Alfredo recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 4
Calories: 720kcal
Cost: $13

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!

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 250g | Calories: 720kcal | Carbohydrates: 52g | Protein: 45g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 850mg | Potassium: 520mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 2.5mg