Delicious Blackened Chicken Alfredo served over fettuccine pasta is full of flavor. If you love the spicy flavors from blackened seasoning, and the creamy taste of alfredo sauce, you'll love this hearty dish.
Spicy chicken alfredo
The spiciness from the blackening seasoning is the star of the show in this dish. The chicken breasts are liberally coated with the seasoning and cooked in a hot pan. Then the sauce is made in the same pan so all the residual seasoning flavors the sauce.
While the sauce is rich and creamy, it’s made with milk instead of heavy cream, making it a bit lighter without sacrificing texture or flavor.
What makes this recipe special?
- Lighter but still creamy – I use milk instead of heavy cream for a rich sauce without the extra heaviness.
- Bold flavor – The blackened seasoning gives the chicken a delicious kick that pairs perfectly with the creamy pasta.
- Easy technique for juicy chicken – Slicing the chicken in half helps it cook evenly and stay tender.
- Extra flavor boost – Cooking the sauce in the same pan as the chicken lets all those flavorful bits mix right in.
Blackened Chicken Alfredo is delicious served with a green salad and homemade focaccia bread.
Key ingredients
- Chicken Breasts - Use boneless, skinless chicken breasts or thighs.
- Blackened Seasoning - Make your own, or purchase at the store.
- Pasta - Use fettuccine or your favorite pasta.
- Milk - This is the base for the sauce. I prefer to use whole milk, but 2% milk will also work.
- Parmesan Cheese - Use fresh Parmesan cheese and grate it yourself if possible. Dried Parmesan sold in a can that doesn't need to be refrigerated does not work well in this recipe.
Making blackened chicken alfredo
- Slice breasts in half creating two thin breasts.
- Pat chicken dry with a paper towel then sprinkle with salt and then generously season with blackened seasoning.
- Heat oil in a heavy pan over medium-high heat. When the pan is just shy of smoking, add the chicken breasts.
- Cook for 3-4 minutes per side.
- When the chicken is fully cooked, remove it from the pan and cover it loosely with foil.
- Turn off the heat and allow the pan to cool. Return pan to low heat, add butter and garlic. Cook for 30 seconds until butter is melted.
- Whisk in flour and cook over low for another minute.
- Whisk in milk. Turn heat to medium and cook until it begins to thicken.
- Once the desired thickness has been reached, turn off the heat.
- Whisk in Parmesan cheese.
- Taste Alfredo sauce and add salt or pepper if needed.
- Add drained pasta to Alfredo sauce. Stir to coat.
- Slice chicken breasts and place on top of pasta.
- Garnish with additional Parmesan cheese and freshly chopped parsley.
- Serve hot.
Recipe tips
- Make your own blackening seasoning – Store-bought blends work well, but making your own lets you control the spice level and freshness.
- Pat the chicken dry before seasoning – Removing excess moisture helps the seasoning stick better and promotes a perfect sear, creating that signature blackened crust.
- Don’t overcrowd the pan when cooking the chicken – If the fillets are packed too closely, they’ll steam instead of sear. Cook in batches if needed to ensure a crispy, blackened crust.
- Use freshly grated Parmesan – Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating fresh Parmesan ensures a creamy, velvety sauce.
- Stir the sauce constantly when adding cheese – Add the Parmesan gradually while stirring to prevent clumping. This helps create a smooth and creamy consistency.
Frequently asked questions
Blackened seasoning contains cayenne pepper, which can be spicy for many people. If you make your own blackened seasoning, you can reduce the amount of cayenne if you prefer it less spicy.
If the sauce is too thick, add a splash of pasta water or milk to loosen it. If it’s too thin, let it simmer for a few extra minutes, stirring frequently.
More delicious recipes with blackening seasoning
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Blackened Chicken Alfredo Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ teaspoon salt
- 2 tablespoons blackened seasoning
- 8 ounces fettuccine pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 2 teaspoons garlic (minced)
- 3 cups whole milk
- 1½ cups freshly grated Parmesan (about 6 ounces)
- salt and pepper (if needed)
- 1 teaspoon chopped parsley (garnish, optional)
Instructions
- Cook pasta according to package directions.8 ounces fettuccine pasta
- While pasta is cooking, slice chicken breasts in half creating two thin pieces from each breast.2 boneless, skinless chicken breasts
- Pat chicken dry with a paper towel then sprinkle with salt and then generously season with blackened seasoning.¼ teaspoon salt, 2 tablespoons blackened seasoning
- Heat oil in a heavy pan over medium-high heat. When the pan is just shy of smoking, add the chicken breasts.
- Cook for 3-4 minutes per side. When the chicken is fully cooked, remove from pan and cover loosely with foil.
- Turn off heat and allow pan to cool. Do not wipe out pan. Return pan to low heat, add butter and garlic. Cook for 30 seconds until butter is melted.3 tablespoons butter, 2 teaspoons garlic
- Whisk in flour and cook over low for another minute.3 tablespoons flour
- Whisk in milk. Turn heat to medium and cook until it begins to thicken. Once the desired thickness has been reached, turn off the heat. Whisk in Parmesan cheese. Taste Alfredo sauce and add salt or pepper if needed.3 cups whole milk, 1½ cups freshly grated Parmesan
- Add drained pasta to Alfredo sauce. Stir to coat.
- Slice chicken breasts and place on top of pasta. Garnish with additional Parmesan cheese and freshly chopped parsley. Serve hot.1 teaspoon chopped parsley
Notes
- Make your own blackening seasoning – Store-bought blends work well, but making your own lets you control the spice level and freshness.
- Pat the chicken dry before seasoning – Removing excess moisture helps the seasoning stick better and promotes a perfect sear, creating that signature blackened crust.
- Don’t overcrowd the pan when cooking the chicken – If the fillets are packed too closely, they’ll steam instead of sear. Cook in batches if needed to ensure a crispy, blackened crust.
- Use freshly grated Parmesan – Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating fresh Parmesan ensures a creamy, velvety sauce.
- Stir the sauce constantly when adding cheese – To prevent clumping, add the Parmesan gradually while stirring. This helps create a smooth and creamy consistency.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Cocoa says
Why do you use whole milk instead of heavy whipping cream?
Kathy says
For this recipe, I use milk instead of heavy cream to help keep the sauce a bit lighter. As much as I love a traditional alfredo sauce, sometimes it's too rich. The flour will help thicken the milk to the desired consistency.
Cocoa says
Should I pound the chicken? To make it cook evenly, or will that make it too thin?
Kathy says
Hi Cocoa,
You can pound the chicken if you'd like thinner fillets, especially if they are uneven. Watch the cooking time. Thinner ones will cook faster.
Kathy
Tammy says
My son and daughter in law made this for us at their turn to cook game night. And oh my gosh it was so fantastic. The flavours of the spices and the creaminess mixed with the pasta is perfect. The chicken is a perfect pairing. I believe they tossed a bit of the chicken spice in the pasta sauce. Delicious
Kathy says
Thanks so much! I'm so glad you enjoyed it. Sounds like you have a great tradition going with game night and taking turns to cook! 🙂
Susan says
Hello! Do you think almond milk would work? Alternatively, what about 1/2 almond milk and 1/2 coconut cream or coconut milk? Thanks!
Kathy says
Hi Susan,
I have not used almond milk or coconut milk/cream before. I did a quick search and it sounds like people successfully substitute unsweetened almond milk in cream sauces uses a 1:1 ratio. I say give it a try and see how it turns out! Keep me posted.
Kathy 🙂