The ULTIMATE Blackened Chicken Alfredo!

Blackened Chicken Pasta

Blackened Chicken Alfredo is a classic Italian dish given a creole and cajun twist. Juicy chicken breasts are seasoned and blackened with a blend of cajun or creole seasoning then plated atop creamy parmesan pasta.

This spicy chicken alfredo recipes produces a silky and filling chicken and pasta dish, in just 30 minutes.

If you’re looking for more easy pasta recipes, here are some reader favorites: Penne Pomodoro, Yaki Chicken Udon, Squid Ink Pasta, and Pastalaya.

Spicy Chicken Alfredo

Yes, this is a spicy chicken pasta recipe! With that said, the creaminess of the alfredo sauce mellows out the overall heat.

You’re free to reduce the amount of spicy seasoning used to suit your tastebuds, however.

What is Blackened Chicken

“Blackening” food is a cooking method common in Cajun and Creole cooking. It usually applies to chicken, fish, beef, pork and shellfish.

“Blackening” food involves coating the protein in a spicy rub then seared over high heat to develop a crispy, dark and charred crust. While it looks burnt, it’s not.

Ingredients

Most ingredients for cajun chicken alfredo you probably already have on-hand, making this a quick, easy and affordable weekday chicken dinner recipe.

Here are a few of the main ingredients, with notes, for ease . Reference the recipe card below for the full list.

• Boneless and Skinless Chicken Breasts – Pound them to 1/2″ for even cooking.
• Cajun or Creole Seasoning – Use your favorite brand or a homemade mix.
• Freshly Grated Parmesan Cheese – Do not use powdered or pre-shredded parmesan cheese as it does not melt well.
• Heavy Cream – For best results, do not sub in milk or half and half.

Spices For Chicken Alfredo

It’s all about the spice, baby! You can utilize any cajun or creole seasoning. We always use our homemade creole seasoning mix, but store bought works great as well. Slap Yo’ Mama is a staple in our kitchen when we’re not feeling like creating a custom mix.

Parmesan Cream Sauce

The foundation of any great creamy chicken alfredo recipe is the sauce! Infused with flavorful and nutty Parmesan, fresh garlic and smooth butter, this luxurious and silky alfredo sauce is nothing short of awesome. 

As is the nature of cream sauces, this alfredo sauce will get thick if reduced too long. No worries if this happens. Just add some reserved pasta water or chicken broth (Instant Pot Bone Broth) to thin.

How To Make

The recipe card details the full step by step instructions, but here’s a quick overview to show how you can cut back on cook time!

Cook the Noodles – Get a large pot of salted water on the stove for the noodles. While the water is heating, start prepping the chicken. Cook the noodles al dente.

Prep and Cook the Chicken – Coat the breasts with oil and seasoning. Throw them on the grill and cook until 165°F. Or you can always make Air Fryer Blackened Chicken Breasts. Just reference this oven to air fryer conversion chart for the best temp.

Make the Sauce – Add the sauce ingredients to a skillet and whisk until melted and smooth.

Toss and Serve – Toss the noodles in the alfredo sauce and top with sliced chicken.

Chicken Fettuccine Alfredo

While traditionally made with chicken breasts, there are a few other chicken cuts you can use:

Chicken Thighs

To make blackened chicken alfredo using chicken thighs, just pound the thighs into a thin patty and cook as you would a chicken breast, but the final internal temperature should be 165°F – 185°F.

Chicken Tenders

If using chicken tenders, no pounding is required. As chicken tenders are much smaller than whole breasts the cook time will be shorter, depending on how big the tender is. Anticipate a cook time of 2-3 minutes per side.

Variations

Blackened Shrimp Alfredo 

To make, just swap out the chicken for about 12-16 peeled and deveined shrimp.

Chicken and Shrimp Alfredo

To make, use one chicken breast and about 8-12 peeled and deveined shrimp.

Recipe Tips

• If your kitchen isn’t stocked with a meat hammer, have no fear. Just grab a heavy rolling pin or heavy skillet to use as a meat hammer instead. It’s how we rolled for years.
• Make sure to only cook the pasta to al dente. You don’t want mushy pasta.
• If the sauce gets too thick from over reducing, add a little reserved pasta water or chicken broth to thin.
• Remove the sauce from the heat as soon as the cheese is melted to avoid a clumpy and grainy sauce. 

Drink Pairings

Chardonnay, Pinot Grigio, Prosecco, Beaujolais and Pinot Noir