Go Back
–+ servings
A homemade plate of Blackened Chicken Alfredo featuring creamy fettuccine pasta coated in a rich, smooth Alfredo sauce. On top, there are thick slices of blackened chicken breast, perfectly seared to a deep golden brown with a slightly charred crust, revealing a juicy, tender interior.

Blackened Chicken Alfredo

A restaurant-quality Blackened Chicken Alfredo that balances bold Cajun flavors with a rich, creamy Alfredo sauce. Perfect for a weeknight dinner or special occasion, this homemade version surpasses store-bought kits and delivers deep, smoky flavors with every bite.
No ratings yet
Print Pin
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4
Calories: 720kcal
Course: dinner, Main Course
Cuisine: Cajun, Italian-American
Keyword: blackened chicken alfredo, Blackened chicken Alfredo bag, Blackened chicken Alfredo Guy Fieri, Blackened chicken Alfredo penne, Blackened chicken alfredo restaurant, Blackened Chicken Alfredo Zatarain's, Simple blackened chicken Alfredo recipe
Cost: $13

🍳 Equipment

  • Cast-Iron Skillet (For the best blackened crust on the chicken)
  • Large pot (For boiling pasta)
  • Colander (To drain pasta (reserve some water)
  • Chef's knife (For slicing chicken and mincing garlic)
  • Cutting board (To rest and slice chicken)
  • Measuring cups/spoons (For precise ingredient portions)
  • Microplane or Box Grater (For freshly grating Parmesan cheese)
  • Wooden spoon or silicone spatula (For stirring Alfredo sauce)
  • Instant-read thermometer (To ensure chicken reaches 165°F)

🛒 Ingredients

For the Blackened Chicken:

  • 2 Boneless, skinless chicken breasts - About 1 pound total
  • 2 Olive oil - Or avocado oil
  • 3 tablespoon Blackened seasoning - Homemade or store-bought

For the Alfredo Sauce:

  • 2 tablespoon Butter - Unsalted preferred
  • 3 cloves Garlic - Minced
  • 1 cup Heavy cream - Or half-and-half for a lighter version
  • 1.5 cups Parmesan cheese - Freshly grated
  • 0.25 teaspoon Black pepper - Adjust to taste
  • 1 pinch Nutmeg - Optional but recommended

For the Pasta:

  • 8 oz Fettuccine or Penne Cooked al dente
  • Fresh parsley For garnish
  • Extra Parmesan For serving

📋 Instructions

  • Pat the chicken breasts dry with paper towels for better seasoning adherence.
  • Slice chicken horizontally or pound to ½-inch thickness for even cooking.
  • Rub both sides of chicken with blackened seasoning, pressing gently to adhere.
  • Heat a cast-iron skillet over medium-high heat until very hot (about 2 minutes).
  • Add olive oil and place chicken in the skillet. Cook for 4-5 minutes per side until the internal temperature reaches 165°F.
  • Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
  • Melt butter in a large skillet over medium heat, then add minced garlic and sauté for 30 seconds until fragrant.
  • Pour in heavy cream and bring to a gentle simmer (avoid boiling).
  • Reduce heat to low, whisk in Parmesan cheese until smooth, then season with black pepper and optional nutmeg.
  • If too thick, add reserved pasta water. If too thin, simmer for another minute or two.
  • Cut the rested blackened chicken into thin strips.
  • Add drained pasta to the Alfredo sauce and toss to coat evenly.
  • Serve pasta with sliced blackened chicken on top. Garnish with parsley and extra Parmesan.
  • Enjoy while hot and creamy!

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 250g | Calories: 720kcal | Carbohydrates: 52g | Protein: 45g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 850mg | Potassium: 520mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 2.5mg