Blackened Chicken Alfredo

Why This Works

Blackened chicken adds so much flavor to classic Alfredo pasta. The seasoning creates a delicious crust on the outside of the chicken while keeping the inside tender and juicy.

The creamy Alfredo sauce is made with simple ingredients and comes together quickly while the pasta cooks. The combination of Parmesan, butter, and cream creates a rich sauce that coats every bite of pasta.

This recipe is also easy to customize. You can use fettuccine, penne, or another pasta you already have in your pantry. Add broccoli, spinach, mushrooms, or bell peppers if you want extra vegetables.

Ingredients Needed

• Noodles - There are so many different kinds of noodle shapes here. I went with good old spaghetti but most alfredo dishes call for fettuccine because the sauce sticks to the noodles better. If you are gluten-free, just use gluten-free pasta.
• Fat-Free Half and Half - If you have a milk allergy feel free to sub unsweetened almond milk for this.
• Parmesan Cheese - There’s really no low point replacement for parmesan cheese. You just have to use it sparingly.
• Butter - I like to use Land-O Lakes light butter. It comes in a small container next to the other butter that you find in your grocery store and yes it does exist. Some people don’t believe me when I list in my recipes.
• Garlic - This helps flavor the alfredo sauce

Did you make this recipe or get inspired to make your own version of it? Please give me proper credit if you decide to post the recipe on your site or social media. Thanks. 

How to Make Blackened Chicken Alfredo

Step 1 Split two chicken breasts in half lengthwise. Season chicken breasts with original red seasoning or Cajun seasoning.

Place the chicken breasts in a nonstick skillet. Cook the chicken on one side and flip. 3 to 4 minutes.  Continue cooking until the chicken is done. Remove chicken from pan.

Step 2 Cook the noodles according to package directions and drain.

Step 3 Add two tablespoons of butter in a medium nonstick saucepan, and add the garlic. Add in half and half and parmesan.

Whisk until combined and let the sauce simmer until thickened. Stir in drained noodles.

Step 4 This recipe makes 4 servings. Serving Size: 1 ½ cups. 

Pro Tips for Blackened Alfredo Sauce

Use freshly grated Parmesan cheese whenever possible. Pre-shredded Parmesan does not always melt as smoothly into a cream sauce.

Don't cook the Alfredo sauce over high heat. A gentle simmer helps keep the sauce smooth and creamy.

Let the chicken rest before slicing. This gives the juices time to redistribute so the chicken stays moist.

If your chicken breasts are very thick, pound them to an even thickness before seasoning. This helps them cook more evenly.

Save some pasta water before draining. The starchy water can help loosen the Alfredo sauce while also helping it cling to the noodles.

Storage

Store leftover Blackened Chicken Alfredo in an airtight container in the refrigerator for up to 3 days.

The Alfredo sauce will thicken as it cools. When reheating, add a splash of milk, cream, or pasta water to help loosen the sauce. Reheat gently on the stovetop or in the microwave until warmed through.

For the best texture, avoid overheating the Alfredo sauce because high heat can cause the sauce to separate.

Serving Suggestions

Serve Blackened Chicken Alfredo with garlic bread, breadsticks, or a simple green salad.

Steamed broccoli makes an easy vegetable side and pairs especially well with the creamy Alfredo sauce. You can also add roasted asparagus or sautéed spinach.

For extra flavor, sprinkle the finished pasta with Parmesan cheese, fresh parsley, or a little extra blackened seasoning.