Description

This Blackened Chicken Alfredo is rich, creamy, and loaded with bold Cajun flavors. Juicy, pan-seared blackened chicken breasts are served over a bed of fettuccine coated in homemade Alfredo sauce. It’s a satisfying, restaurant-quality dinner you can make at home in under an hour!

Ingredients

For the Blackened Chicken:

2 large boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp cayenne pepper (adjust to taste)
1/2 tsp salt
1/4 tsp black pepper

For the Alfredo Sauce:

2 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Optional: pinch of nutmeg

Other:

12 oz fettuccine or pasta of choice
Fresh parsley, chopped (for garnish)
Extra Parmesan, for serving

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Instructions

Cook the pasta: Boil pasta according to package directions. Drain and set aside.
Season the chicken: In a small bowl, mix all blackening spices. Rub the seasoning evenly over both sides of each chicken breast.
Sear the chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side, or until cooked through and blackened on the outside. Remove and let rest for 5 minutes before slicing.
Make Alfredo sauce: In the same skillet, reduce heat to medium. Melt butter, then add garlic and sauté for 30 seconds. Stir in cream and bring to a simmer. Slowly whisk in Parmesan cheese and stir until melted and smooth. Season with salt, pepper, and nutmeg if using.
Combine: Add cooked pasta to the sauce and toss to coat. Slice the blackened chicken and lay over the pasta.

Serve: Garnish with fresh parsley and extra Parmesan. Serve hot.

Notes

For lighter sauce, swap half the cream with milk or use half-and-half.

Add sautéed spinach or mushrooms for a veggie boost.

Can use pre-made Cajun or blackening seasoning if you prefer.