Blackened Chicken Alfredo Pasta

This pasta is dressed up like a fancy restaurant dinner but it acts like a Tuesday night. I LOVE that for us.

Cajun-blackened chicken with a dark, smoky crust, sliced over fettuccine tossed in the silkiest garlic parmesan cream. A little heat creeping in from the back, fresh parsley on top, and suddenly dinner is the best part of your day.

I made it last week and the kids went back for seconds. Patrick went back for thirds. I just sat there eating and grinning.

How to Get the Perfect Blackened Crust

First rule: DRY the chicken thoroughly with paper towels. Moisture murders crust. Flatten every strip to about 1/2 inch thickness so it cooks evenly. No thin spots, no thick spots allowed.

Coat both sides generously with cajun seasoning and PRESS it in firmly. A light sprinkle won’t cut it. The spice needs to grip the meat like glue, so don’t be shy with your hands.

Heat olive oil over medium-high until SHIMMERING and just starting to smoke. Lay the chicken down and leave it completely alone. Five minutes undisturbed! Flip once. Five more minutes. Don’t fuss, don’t peek, don’t move it around. That crust only forms when you commit to patience.

Reheating Alfredo Without It Drying Out

Day-old Alfredo doesn’t have to be dry and clumpy.

1. Add 2-3 tbsp milk or cream per serving BEFORE reheating. Keeps dairy from seizing up.
2. SKILLET on LOW heat only. Microwaves turn Alfredo into rubber.
3. Splash in that reserved pasta water, one tbsp at a time, stirring till loosened.
4. Warm the chicken separately in the final 30 seconds. Overheating now makes it tough.
5. No boiling. If you see bubbles, pull it off IMMEDIATELY. High heat is what BREAKS alfredo.

More From the Kitchen

• Ground Beef Alfredo Pasta
• Classic Creamy Jambalaya Pasta
• Best Garlic Butter Shrimp Fettuccine
• Spinach Chicken Parmesan
• Mediterranean Chicken Feta Pasta
• Italian Garlic Butter Shrimp with Angel Hair Pasta

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3300
• Protein: 155-170 g
• Fat: 185-210 g
• Carbohydrates: 145-165 g

Ingredients

For the chicken:

• 2 boneless, skinless chicken breasts (cut into 1-inch thick strips)
• 2.5 tbsp cajun seasoning (I prefer McCormick Gourmet for the best heat)
• 2 tbsp olive oil

For the pasta:

• 8 oz pasta (I use Barilla fettuccine)
• 1 tbsp salt

For the alfredo sauce:

• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• 5 cloves garlic (freshly minced for best aroma)
• 1.75 cups heavy cream
• 2 cups parmesan (freshly grated for a smoother sauce)
• 1 tsp cajun seasoning
• 1/4 tsp fresh cracked black pepper
• 2 tbsp fresh parsley, chopped

Step 1: Boil Pasta and Prep Chicken

• 8 oz pasta
• 1 tbsp salt
• 2 boneless, skinless chicken breasts
• 2.5 tbsp cajun seasoning

Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente.

Before draining, reserve 1 cup of the starchy pasta water in a separate container—this will be crucial for adjusting the sauce consistency later.

While the pasta cooks, pat the chicken breasts dry with paper towels and flatten them to about 1/2 inch thickness using the palm of your hand or a meat mallet.

This ensures even cooking and better seasoning penetration.

Generously coat both sides of the flattened chicken with the cajun seasoning, pressing gently so it adheres well.

Step 2: Sear the Seasoned Breasts

• 2 tbsp olive oil
• seasoned chicken from Step 1

Heat the olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke.

Carefully place the seasoned chicken strips into the pan and cook undisturbed for 5 minutes, allowing a dark, flavorful crust to form—this is where the ‘blackened’ character comes from.

Flip the chicken and cook the other side for another 5 minutes until golden-brown and cooked through.

Transfer the cooked chicken to a clean plate and tent loosely with foil to keep it warm while you build the sauce.

Step 3: Simmer Garlic Cream Base

• 4 tbsp butter
• 5 cloves garlic, minced
• 1.75 cups heavy cream

In the same skillet (don’t wash it—those browned bits add incredible flavor), reduce the heat to low and add the butter.

Once melted, add the freshly minced garlic and cook gently for about 2 minutes, stirring frequently, until fragrant but not browned.

I prefer to add garlic at low heat rather than high heat to prevent it from becoming bitter.

Pour in the heavy cream and increase heat to medium, simmering for about 5 minutes while stirring occasionally, until the cream begins to thicken slightly.

Step 4: Melt Cheese and Toss

• 2 cups parmesan, freshly grated
• 1 tsp cajun seasoning
• 1/4 tsp fresh cracked black pepper
• cooked pasta from Step 1
• reserved pasta water from Step 1

Remove the skillet from heat and immediately stir in the freshly grated parmesan cheese, the remaining 1 tsp cajun seasoning, and the cracked black pepper.

Stir vigorously until the cheese is completely melted and the sauce is smooth and creamy.

I find that removing the pan from heat before adding the cheese prevents it from becoming grainy or separating.

Add the drained pasta from Step 1 to the sauce and toss gently to coat evenly.

If the sauce seems too thick, gradually add the reserved pasta water a splash at a time while tossing, until you reach your desired consistency.

Step 5: Slice, Plate, and Garnish

• blackened chicken from Step 2
• pasta and sauce from Step 4
• 2 tbsp fresh parsley, chopped

Slice the cooked chicken from Step 2 into bite-sized pieces.

Divide the creamy pasta among serving bowls and top each portion with the sliced blackened chicken.

Garnish with fresh chopped parsley and serve immediately while still hot.

Delicious Blackened Chicken Alfredo Pasta

5 from 1 vote

Delicious Delicious Blackened Chicken Alfredo Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 3150

Ingredients Method

Ingredients

  

For the chicken::

• 2 boneless, skinless chicken breasts (cut into 1-inch thick strips)
• 2.5 tbsp cajun seasoning (I prefer McCormick Gourmet for the best heat)
• 2 tbsp olive oil

For the pasta::

• 8 oz pasta (I use Barilla fettuccine)
• 1 tbsp salt

For the alfredo sauce::

• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• 5 cloves garlic (freshly minced for best aroma)
• 1.75 cups heavy cream
• 2 cups parmesan (freshly grated for a smoother sauce)
• 1 tsp cajun seasoning
• 1/4 tsp fresh cracked black pepper
• 2 tbsp fresh parsley, chopped

Method

 

1. Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water in a separate container—this will be crucial for adjusting the sauce consistency later. While the pasta cooks, pat the chicken breasts dry with paper towels and flatten them to about 1/2 inch thickness using the palm of your hand or a meat mallet. This ensures even cooking and better seasoning penetration. Generously coat both sides of the flattened chicken with the cajun seasoning, pressing gently so it adheres well.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke. Carefully place the seasoned chicken strips into the pan and cook undisturbed for 5 minutes, allowing a dark, flavorful crust to form—this is where the 'blackened' character comes from. Flip the chicken and cook the other side for another 5 minutes until golden-brown and cooked through. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep it warm while you build the sauce.
3. In the same skillet (don't wash it—those browned bits add incredible flavor), reduce the heat to low and add the butter. Once melted, add the freshly minced garlic and cook gently for about 2 minutes, stirring frequently, until fragrant but not browned. I prefer to add garlic at low heat rather than high heat to prevent it from becoming bitter. Pour in the heavy cream and increase heat to medium, simmering for about 5 minutes while stirring occasionally, until the cream begins to thicken slightly.
4. Remove the skillet from heat and immediately stir in the freshly grated parmesan cheese, the remaining 1 tsp cajun seasoning, and the cracked black pepper. Stir vigorously until the cheese is completely melted and the sauce is smooth and creamy. I find that removing the pan from heat before adding the cheese prevents it from becoming grainy or separating. Add the drained pasta from Step 1 to the sauce and toss gently to coat evenly. If the sauce seems too thick, gradually add the reserved pasta water a splash at a time while tossing, until you reach your desired consistency.
5. Slice the cooked chicken from Step 2 into bite-sized pieces. Divide the creamy pasta among serving bowls and top each portion with the sliced blackened chicken. Garnish with fresh chopped parsley and serve immediately while still hot.