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Forget the jarred sauces and frozen meals – this blackened chicken alfredo pasta is an easy homemade recipe that will wow the whole family! Not only is this blackened chicken alfredo bursting with flavor, but it’s a total crowd pleaser and a satisfying meal.
Tender white meat chicken gets a zesty blackened crust from a combination of spices like paprika, cayenne pepper, and garlic powder. It’s served over fettuccine or penne pasta coated in a lusciously creamy alfredo sauce made with fresh parmesan cheese, heavy cream, and a touch of that signature blackening seasoning.
This is one of my favorite pasta dinner recipes, modeled after my super popular Cajun Shrimp Pasta. I’ve made my garlic infused Alfredo sauce and homemade pasta so many times that I wanted to take it to the next level with tender bites of blackened chicken using my homemade Cajun seasoning blend!
And if you love recipes with a Cajun or Creole flavor, be sure to check out my Seafood Gumbo, Crawfish Étouffée, or Instant Pot Jambalaya.
Why This Recipe Works
- Pounding the chicken breasts to an even thickness ensures quick, fool-proof cooking time
- Using a screaming hot skillet creates that signature blackened crust
- The Cajun spice level can be customized to your taste
- Infusing the homemade alfredo sauce with blackened seasoning amps up the Cajun notes
- Using reserved pasta water to thin the sauce creates a luscious, velvety texture
This easy pasta dinner checks all the boxes – it’s packed with protein, has a kick of spice, delivers ultimate cheesy comfort, and is ready in under an hour. The bold flavors and creamy alfredo sauce are sure to have everyone going back for seconds!
How to Make Blackened Chicken Alfredo Pasta
Here’s a quick overview of the cooking process, or scroll down for the full recipe card:
Step 1: Cook pasta in salted boiling water. Be sure to reserve half to one cup of salted pasta water just before you drain the pasta in case you need to thin the sauce.
Step 2: Flatten the chicken. While pasta is cooking, smash or roll the chicken breasts in between two pieces of plastic wrap until they are about 1/2 inch thick.
Step 3: Coat both sides of the chicken breasts in 2 tablespoons of the Cajun seasoning mix.
Step 4: Cook the chicken. In a large sauté or cast iron pan, heat olive oil over medium high heat. When oil is super hot, add the seasoned chicken breast. Allow to cook for about 5 minutes or until browned. Flip and cook for another 5 minutes. Transfer chicken to a plate and loosely tent with foil.
Step 5: Add butter and garlic to the pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add the heavy cream, stir, and allow to come to a simmer. Cook for 5 minutes.
Step 6: Finish sauce. After the cream sauce has simmered, remove the pan from the heat and add in the finely grated parmesan cheese and teaspoon of Cajun seasoning.
Step 7: Add the cooked and drained pasta to the sauce.
Step 8: Stir to combine and thin with reserved pasta water, if needed.
Add the sliced chicken along with any juices that may have accumulated on plate. Serve and enjoy!
Pro Tips for Perfect Blackened Chicken Alfredo
- Bring chicken to room temp before cooking for quickest, most even results.
- Use olive oil or butter to sear the chicken and get the blackened, crispy exterior.
- Customize the heat level with more or less cayenne pepper and red pepper flakes.
- In order to get the parmesan to melt instantly, grate it from a block using a microplane.
- You can even start with rotisserie chicken or pre-cooked chicken tenders for an ultra-quick shortcut.
- No matter which way you make it, this blackened chicken alfredo is restaurant quality yet totally homemade and budget-friendly. It’s sure to become a new comfort food favorite!
How to Reheat Leftovers
Gently rewarm the pasta and sauce together on the stovetop in a covered pan over low heat.
You can also reheat in the microwave in one minute increments at 50% power.
You always want to reheat pasta recipes with cream sauces with a “low and slow” process.
FAQs
That’s up to you! Adjust the amount of cayenne and black pepper to taste. Start with less if you prefer a milder heat.
Blackening seasoning is a spicy Cajun/Creole blend usually containing paprika, garlic powder, onion powder, cayenne, oregano, and thyme. It’s used to create a blackened crust.
Absolutely! Fettuccine, linguine, or penne all work great with this creamy alfredo sauce. Use your favorite.
Easily thin it with a splash of the reserved pasta cooking water or milk until it reaches your desired consistency.
It’s best freshly made, but you can prep the components ahead. Cook the sauce and pasta separately and reheat gently when ready to serve.
Garlic bread, a fresh salad, or roasted veggies would all pair nicely on the side.
You can substitute the chicken with shrimp, scallops, steak, pork tenderloin, or chicken thighs.
Let cool completely then store leftovers in an airtight container in the fridge for 3-4 days.
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Equipment
- sauté pan or cast iron skillet
Ingredients
To cook the pasta:
- 8 ounces pasta
- 1 tablespoon kosher salt
To cook the chicken:
- 2 small boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning see note below
- 2 tablespoons olive oil
Alfredo Sauce
- 4 tablespoons butter
- 4 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 cups parmesan cheese finely grated, see note below
- 1 teaspoon Cajun seasoning see note below
Instructions
- Cook 8 ounces pasta in salted boiling water. Be sure to reserve half to one cup of salted pasta water just before you drain the pasta in case you need to thin the sauce.
- While pasta is cooking, smash or roll the 2 small boneless skinless chicken breasts in between two pieces of plastic wrap until they are about 1/2 inch thick. Coat both sides of the chicken breasts in 2 tablespoons Cajun seasoning.
- In a large sauté or cast iron pan, heat 2 tablespoons olive oil over medium high heat. When oil is super hot, add the seasoned chicken breast. Allow to cook for about 5 minutes or until browned. Flip and cook for another 5 minutes. Transfer chicken to a plate and loosely tent with foil.
- Add 4 tablespoons butter and 4 cloves garlic to the pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add the 1 1/2 cups heavy cream, stir, and allow to come to a simmer. Cook for 5 minutes.
- While the cream mixture is simmering, slice the chicken into thin strips or small bites.
- After the cream sauce has simmered, remove the pan from the heat and add in the finely grated 2 cups parmesan cheese and 1 teaspoon Cajun seasoning. Add the cooked and drained pasta. Stir to combine and thin with reserved pasta water, if needed.
- Add the sliced chicken along with any juices that may have accumulated on plate. Serve and enjoy!
Notes
- Cajun seasoning blend: Highly recommended you make my Cajun seasoning blend as a store bought version might be too salty.
- Chicken breasts: Pound or roll the chicken breast to create a thin, even thickness but also to break down the tissue. This makes the cooking process faster but also makes the meat fork tender. Anytime you’re cooking meat, the best practice is to allow it to come to room temperature before cooking. So, if time allows, let your chicken sit at room temperature for about an hour before making this recipe.
- Chicken Cooking tip: Ensure the oil is hot in the pan before you add the chicken. Any time you’re trying to get a good sear on meat, you have to ensure the oil is hot enough to seal the outside of the meat with a nice crispy outer layer without burning it. This is a skill every home cook should learn to perfect.
- Resting time: As with most meats, I highly recommend allowing the meat to rest for a few minutes after cooking. This allows the juices in the chicken to redistribute. Also, any juices that accumulate on the plate can be added back to the final pasta dish.
- Pasta cooking tip: Whenever you add pasta to a dish where you will continue to cook, or even warm, it in a sauce, you want to ensure your pasta is cooked al dente as it will continue to cook once added to the sauce.
- Parmesan cheese: In order for the cheese to melt instantly in the sauce, you must grate it from a block using a microplane or you must finely mince pre-grated cheese.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
… I totally forgot to add that I also used homemade Fetticini noodles and 1 1/2 Tsp of onion salt…
I made this for our dinner last night. My husband, who isn’t a “chicken fan” loved it, he said it had a totally different taste. Probably, because I have never cooked him a Cajun dish, lol! I made the Alfredo sauce with 1 stick of butter instead of 4T, as the recipe asked for. IT WAS AN AMAZING DISH! One I will definitely make again.
Thank you very much Ms Krissy. I look forward to making our next meal with one of your recipes.
Just made this and it was delicious!! Thanks for the recipe!!
I followed the recipe exactly how it said and mine turned out very salty…
Did you use my homemade Cajun seasoning or store bought?
Had all the ingredients and decided to give this a try. Was also interested as it seemed less complicated than other versions of Cajun Alfredo. Came together quickly and was delicious; though I’d recommend eating immediately. I added chicken Andouille sausage and it took it to the next level!