Creamy blackened chicken Alfredo pasta is chicken seasoned with a paprika-cayenne spice blend and seared until blackened, sliced over fettuccine tossed in a garlic Parmesan cream sauce, ready in about 30 minutes. Cooking the chicken and building the Alfredo sauce in the same pan means the sauce picks up flavor left behind from the blackened crust.
Creamy Blackened Chicken Alfredo Pasta
Ingredients
- For the Chicken:
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- For the Pasta:
- 200 g pasta (fettuccine or penne)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic (minced)
- 1 tablespoon butter
- Optional:
- Chopped parsley
- Extra parmesan for topping
Instructions
- Cook pasta according to package instructions, then drain and set aside.
- Season chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Heat olive oil in a pan over medium-high heat and cook chicken until blackened and cooked through. Remove and slice.
- In the same pan, melt butter and sauté garlic for 1 minute.
- Add heavy cream and bring to a gentle simmer.
- Stir in parmesan cheese until melted and creamy.
- Add cooked pasta and toss to coat in the sauce.
- Top with sliced blackened chicken.
- Garnish with parsley and extra parmesan, then serve.
Recipe Notes
- Adjust cayenne for spice level.
- Do not boil cream to avoid curdling.
- Use freshly grated parmesan for best texture.
- Serve immediately for best creaminess.
Nutrition
- Serving Size
- 1 serving
- Calories
- 620
- Sugar
- 3 g
- Sodium
- 520 mg
- Fat
- 34 g
- Saturated Fat
- 18 g
- Unsaturated Fat
- 14 g
- Trans Fat
- 0 g
- Carbohydrates
- 48 g
- Fiber
- 2 g
- Protein
- 38 g
- Cholesterol
- 120 mg
Why you'll love this
- Searing the chicken until blackened before making the sauce, rather than cooking it in the cream, is what gives the dish its contrast between a spiced, charred exterior and a mild, rich sauce underneath.
- Melting the butter and sautéing garlic in the same pan the chicken was cooked in picks up the browned spice residue left on the pan, folding it into the base of the cream sauce.
Tips for the best result
- Keep the cream at a gentle simmer once it's added, as the recipe's own notes specify not to boil it, to avoid the sauce curdling or separating.
- Use freshly grated Parmesan, as the notes suggest, since it melts more smoothly into the sauce than pre-shredded cheese.
Troubleshooting
The sauce looks curdled or separated.
This is a sign the cream boiled instead of simmered. Lower the heat, and next time keep the sauce at a gentle simmer the entire time the parmesan is melting in.
The chicken tastes bitter instead of smoky.
This is a sign the spice coating burned rather than blackened. Use medium-high rather than very high heat, and watch the chicken closely once it starts to darken.
Sauce looks grainy or separated.
you can often rescue it by removing from heat and whisking in a tablespoon of cold cream.
Recipe variations
- Don’t be afraid to make this Creamy Blackened Chicken Alfredo Pasta your own with some creative flavor variations.
- Seafood lovers can swap chicken for blackened shrimp or add them alongside for a surf-and-turf approach.
- For a Cajun twist, add andouille sausage slices and a sprinkle of Cajun seasoning to the sauce.
- Vegetable additions like roasted red peppers, sun-dried tomatoes, or sautéed mushrooms bring new dimensions of flavor and texture.
- For a lighter version, substitute half the cream with chicken broth and add a squeeze of lemon juice.
- The blackening spice blend itself can be customized—try adding smoked paprika or a pinch of cayenne for extra heat.
Store covered in the refrigerator. Reheat gently over low heat since this is a cream-based sauce that can separate if reheated too quickly.
The recipe's own notes suggest garnishing with parsley and extra parmesan for serving.
Frequently asked questions
Can I make Creamy Blackened Chicken Alfredo Pasta ahead of time?
You can prep components separately—blacken the chicken and refrigerate up to 2 days ahead. Make the sauce fresh before serving and combine with freshly cooked pasta for best results.
What pasta shapes work best with this recipe?
Fettuccine is traditional, but any pasta that holds sauce well works great. Try pappardelle, linguine, or even rigatoni for a different textural experience.
Is there a dairy-free alternative for the alfredo sauce?
Yes! Substitute cashew cream and nutritional yeast for a dairy-free version. The blackened chicken seasoning remains the same, delivering that signature flavor profile.
How can I reduce the calories in this dish?
Use half-and-half instead of heavy cream, increase the chicken-to-pasta ratio, and add extra vegetables like broccoli or zucchini to create volume with fewer calories.
What’s the best way to slice chicken for even blackening?
Butterfly thick chicken breasts or pound them to an even ½-inch thickness before applying spices. This ensures uniform cooking and maximum flavor development.
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