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Blackened Chicken Alfredo is the perfect mix of bold and creamy—spicy, smoky chicken piled on top of rich, cheesy fettuccine. It’s comforting, packed with flavor, and feels like a restaurant-quality dinner made right at home.
For more easy weeknight dinners, make my baked chicken and broccoli alfredo, garlic parmesan chicken pasta and cajun salmon pasta!
“This blackened chicken Alfredo was absolutely incredible—perfectly seasoned chicken with the creamiest, most flavorful sauce I’ve ever made at home” – Anna
Blackened chicken Alfredo is that bold yet fun take on traditional chicken alfredo your dinner plate’s been missing.
You’ve got juicy, smoky chicken with a kick, struttin’ its stuff on a bed of creamy, dreamy Alfredo like it owns the place. The pasta’s rich, cheesy, and downright luscious while bold spices packing flavor in every bite.
It feels a little fancy, but it’s secretly so easy to make! Perfect for date night, dinner guests, or just flexing your kitchen skills on a random Tuesday. Serve it up with some garlic bread and a crisp salad to round it all out.
Trust me, once you try it, you’ll be hooked—and your dinner table will never be the same.
Table of Contents
Chicken Alfredo Pasta Ingredients
(full list of ingredients can be found in the recipe card)
- The combination of spices that make up the Blackened Chicken Seasoning Blend are smoked paprika, oregano, onion powder, garlic powder, cayenne pepper, dried thyme and basil, black pepper, and kosher salt. You can of course buy blackening seasonings at the grocery store but making it at home is always SO much better.
- Chicken Tenderloins are ideal for this recipe because they’re nice and juicy and cook quickly!
- In addition, you’ll also need cajun seasoning and herbs de provence for the homemade alfredo sauce.
- Chicken bouillon paste is the key ingredient – it adds tons of flavor to the sauce. I use it in my chicken alfredo lasagna and my chicken marsala fettuccine and it is mandatory!
- Parmesan cheese gives Alfredo sauce its signature rich, nutty flavor and helps thicken the sauce as it melts.
- Fettuccine is the classic choice for Alfredo but you can also use linguine, penne, or even rigatoni. Any shape that will allow the sauce to cling to it!
Substitutions and Variations
- Use a different pasta shape like penne pasta or linguine. Angel hair pasta works here too!
- You can use boneless skinless chicken breasts if you prefer – just be sure to cut them in half as the thickness of the chicken can cause them to take longer to cook and in turn, dry out.
- Add in roasted broccoli for a pop of freshness!
How to make Blackened Chicken Alfredo
Step 1: In a small bowl, combine the the seasonings for the blackened seasoning mix – oregano, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, dried basil, black pepper, and kosher salt. Pat chicken dry with a paper towel and add to a large bowl. Coat with the blackened seasoning blend and toss together to ensure all of the chicken is coated.
Step 2: Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Remove from the skillet and Set aside.
Step 3: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Save 1/2 cup of the pasta water and drain the pasta.
Step 4: Add a drizzle of olive oil to the same skillet over medium heat, then add onion. Cook for 4-5 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant. Add butter. Once melted, add flour and whisk together until until the flour is fully incorporated, then continue to cook for about 2-3 minutes to allow the mixture to thicken.
Step 5: Once thickened, reduce heat to medium low heat and add heavy cream and whole milk. Cook until the sauce begins to thicken, about 10-15 minutes, stirring frequently. Then add grated parmesan cheese, parsley, black pepper, and lemon juice. Taste for salt and add salt as needed. Add 1/4 cup of the reserved pasta water and stir together (if you want a looser texture sauce, add the full 1/2 cup of pasta water).
Step 6: Chop up the chicken into bite sized pieces and add to the creamy alfredo sauce. Serve with the fettuccine noodles.
Pro Cooking Tips
- Pat the chicken dry. This helps the blackening seasoning stick and gives you that golden, flavorful crust.
- Get the pan nice and hot before adding the chicken! Cook in hot skillet to get a good sear and lock in moisture.
- Let the chicken rest. After cooking, let it rest 5 minutes before slicing to keep the juices inside.
- Use fresh Parmesan cheese, It melts better and gives your Alfredo sauce that silky, restaurant-style finish.
- Reserve pasta water – A splash can loosen the sauce if it’s too thick. It also helps the sauce cling to the pasta.
- Toss pasta with sauce before plating – Don’t just spoon it on top—mix it up so every bite is creamy and flavorful.
Sides for Chicken Alfredo
This blackened chicken alfredo recipe pairs well with lighter sides like roasted broccoli or a house salad. This recipe definitely falls into the comfort foods category so serving it with a crisp Caesar salad or a simple arugula salad adds a nice, fresh balance to all that richness.
If you want to go all out, serve with garlic bread, roasted green beans, and roasted red pepper and gouda soup. And for drinks? You can’t go wrong with a cold glass of white wine or even a vodka gimlet to compliment the white sauce.
Recipe FAQs
Fettuccine is the classic choice for Alfredo sauce, but linguine, penne, bucatini, or even bowtie pasta also pair well. The key is selecting a pasta shape that holds onto the creamy sauce!
No, but it does have some zestiness to it. It’s not particularly hot, but the spice rub and the alfredo sauce have cayenne pepper and a dash of red pepper flakes. If you prefer something milder, omit the those two spices. However, if you want it hot, increase to your liking or even add in some hot sauce!
Yes, you can lighten the dish by substituting heavy cream with evaporated milk or a mixture of milk and cornstarch. Using chicken broth in the sauce can also reduce richness while adding flavor.
Freezing is not recommended, as the alfredo sauce may separate when thawing and reheating. For best results, enjoy the dish fresh or store leftover pasta in the refrigerator for up to three days.
More Pasta Recipes
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Buffalo Chicken Pasta
Main Course
Cajun Shrimp and Sausage Pasta
Main Course
Lemon Caper Pasta
Main Course
Marry Me Chicken Pasta
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Blackened Chicken Alfredo
Equipment
- Large Nonstick Skillet (or Cast Iron Skillet)
Ingredients
Blackened Chicken Ingredients
- 1 1/2 lbs Chicken Tenderloins, (or boneless skinless chicken breasts)
- 1 tsp Oregano
- 1 1/2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
Alfredo Sauce
- 1 Yellow Onion, (diced)
- 4 cloves Garlic, (diced)
- 1 tsp Cajun Seasoning
- 1 tsp Herbs De Provence, (or Italian seasoning)
- 1/2 tsp Oregano
- 2 tsp Chicken Bouillon Paste
- 1/2 tsp Red Pepper Flakes
- 4 tbsps Salted Butter
- 3 tbsp All Purpose Flour
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Whole Milk
- 1 cup Parmesan
- 3 tbsp Fresh Parsley, (diced)
- 2 tbsp Lemon Juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
Instructions
- In a small bowl, combine the the seasonings for the blackened seasoning mix – oregano, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, dried basil, black pepper, and kosher salt.
- Pat chicken dry with a paper towel and add to a large bowl. Coat with the blackened seasoning blend and toss together to ensure all of the chicken is coated.
- Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Remove from the skillet and Set aside.
- Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Save 1/2 cup of the pasta water and drain the pasta.
- Add a drizzle of olive oil to the same skillet over medium heat, then add onion. Cook for 4-5 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant. Add butter. Once melted, add flour and whisk together until until the flour is fully incorporated, then continue to cook for about 2-3 minutes to allow the mixture to thicken.
- Once thickened, reduce heat to medium low heat and add heavy cream and whole milk. Cook until the sauce begins to thicken, about 10-15 minutes, stirring frequently. Then add grated parmesan cheese, parsley, black pepper, and lemon juice. Add 1/4 cup of the reserved pasta water and stir together (if you want a looser texture sauce, add the full 1/2 cup of pasta water). Taste for salt and add as needed.
- Chop up the chicken into bite sized pieces and add to the creamy alfredo sauce. Serve with the fettuccine noodles.
Notes
- Pat the chicken dry. This helps the blackening seasoning stick and gives you that golden, flavorful crust.
- Get the pan nice and hot before adding the chicken! Cook in hot skillet to get a good sear and lock in moisture.
- Let the chicken rest. After cooking, let it rest 5 minutes before slicing to keep the juices inside.
- Use fresh Parmesan cheese, It melts better and gives your Alfredo sauce that silky, restaurant-style finish.
- Reserve pasta water – A splash can loosen the sauce if it’s too thick. It also helps the sauce cling to the pasta.
- Toss pasta with sauce before plating – Don’t just spoon it on top—mix it up so every bite is creamy and flavorful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best chicken alfredo recipe I’ve made in years! I’ve now made it twice in the past few weeks because of how much my family loved it. I must have been living under a rock because I’ve never cooked with chicken bouillon paste before but it adds a ton of flavor and I’ll never go back.
It’s one of my faves! So glad you love this recipe ❤️❤️
Everyone devoured this recipe! Not a noodle was left behind – it’s SO good and so easy to make. The perfect dinner 🙂