Blackened Chicken Alfredo Recipe

5 from 1 vote

Delicious blackened chicken breasts served over pasta alfredo that's been seasoned with blackened seasoning.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 701kcal

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

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.