Blackened Chicken Alfredo is a recipe that has saved many a dinner at our house. Imagine coming home on a busy weeknight, kids telling you about their day, and you want to whip up something that's both quick and satisfying. This dish has just the right balance of flavors and simplicity.
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It’s a go-to during the weeklong hustle and bustle of Manhattan life. If you love pasta, check out my creamy mango banana smoothie for a fresh morning boost.
Why you'll love this recipe
- Quick and Easy: Ready in just 30 minutes.
- Family-Approved: Kid-friendly flavors that even picky eaters will enjoy.
- Simple Ingredients: Uses pantry staples you likely have on hand.
- Flavorful: Spicy blackened chicken meets creamy Alfredo.
- Versatile: Easily swap the pasta or protein for what you have available.
Ingredients you'll need
- 2 boneless, skinless chicken breasts
- ¼ teaspoon salt
- 2 tablespoons blackened seasoning
- 8 ounces fettuccine pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 2 teaspoons garlic (minced)
- 3 cups whole milk
- 1½ cups freshly grated Parmesan (about 6 ounces)
- Salt and pepper (if needed)
- 1 teaspoon chopped parsley (garnish, optional)
Step-by-step instructions
Prepare your pasta
- Cook the fettuccine according to the package directions and set aside.
Season and cook the chicken
- Slice each chicken breast in half to create thin, manageable pieces.
- Pat them dry, then season generously with salt and blackened seasoning.
- In a hot pan with oil, cook the chicken for 3–4 minutes per side until fully cooked. Cover it loosely with foil and set aside.
Make the Alfredo sauce
- Let the pan cool slightly, then add butter and garlic. Cook until the butter melts.
- Stir in the flour to form a roux, cooking it for another minute on low.
- Slowly whisk in milk, turning the heat to medium and cooking until thickened.
- Off the heat, incorporate Parmesan cheese and add salt or pepper to taste.
Bring it all together
- Toss the cooked pasta with the sauce until it's well coated.
- Plate the pasta and slice the chicken to serve on top. Garnish with more Parmesan and parsley if you like.
Recipe tips & variations
- Try different pasta like penne or rigatoni.
- Use chicken thighs for a juicier option.
- Extra Spice: Add crushed red pepper to the cream sauce for more heat.
- Experiment with toppings like sautéed mushrooms or spinach.
Storage & reheating
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat gently on the stovetop with a splash of milk to maintain creaminess.
FAQs
What is the best way to get a perfect blackened crust on chicken?
Ensure your pan is hot before adding the chicken and avoid overcrowding.
Can I make Blackened Chicken Alfredo with a different type of pasta?
Absolutely, any pasta you have at home can work in a pinch.
How do I thicken Alfredo sauce without it becoming grainy?
Stir continuously while adding the milk gradually to prevent lumps.
What sides go well with Blackened Chicken Alfredo?
Steamed broccoli, a crisp green salad, or garlic bread are perfect companions.
Recipes you may like
Cooking does not have to be a time-consuming ordeal. Blackened Chicken Alfredo is quick, tasty, and feels like a hug after a long day. Add it to your weeknight rotation, and trust me – your family will thank you!
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Blackened Chicken Alfredo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free optional
Description
A quick and easy Blackened Chicken Alfredo recipe that is family-approved and perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts
- ¼ teaspoon salt
- 2 tablespoons blackened seasoning
- 8 ounces fettuccine pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 2 teaspoons garlic (minced)
- 3 cups whole milk
- 1½ cups freshly grated Parmesan (about 6 ounces)
- Salt and pepper (if needed)
- 1 teaspoon chopped parsley (garnish, optional)
Instructions
- Cook the fettuccine according to the package directions and set aside.
- Slice each chicken breast in half to create thin, manageable pieces.
- Pat them dry, then season generously with salt and blackened seasoning.
- In a hot pan with oil, cook the chicken for 3–4 minutes per side until fully cooked. Cover it loosely with foil and set aside.
- Let the pan cool slightly, then add butter and garlic. Cook until the butter melts.
- Stir in the flour to form a roux, cooking it for another minute on low.
- Slowly whisk in milk, turning the heat to medium and cooking until thickened.
- Off the heat, incorporate Parmesan cheese and add salt or pepper to taste.
- Toss the cooked pasta with the sauce until it's well coated.
- Plate the pasta and slice the chicken to serve on top. Garnish with more Parmesan and parsley if you like.
Notes
- Try different pasta like penne or rigatoni.
- Use chicken thighs for a juicier option.
- Extra Spice: Add crushed red pepper to the cream sauce for more heat.
- Experiment with toppings like sautéed mushrooms or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
