Blackened Chicken Alfredo
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.
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
Calories: 547kcal, Carbohydrates: 15g, Protein: 35g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 179mg, Sodium: 1246mg, Potassium: 731mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2044IU, Vitamin C: 10mg, Calcium: 363mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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