This Blackened Chicken Pasta Alfredo is a tasty treat! Creamy alfredo sauce meets spicy, flavorful chicken on a bed of pasta. It’s a dish that’s both comforting and exciting!
You’ll love how quick this meal comes together. I always have lots of fun tossing the pasta with that rich sauce and the spicy chicken—it’s a family favorite at dinner time! 🍝
Key Ingredients & Substitutions
Chicken: I recommend using skinless boneless chicken breasts for ease and quick cooking. You could substitute with skinless thighs if you prefer a richer taste, or even grilled shrimp for a seafood twist!
Blackening Seasoning: The blend of spices here really makes the chicken pop! If you don’t have cayenne, try red pepper flakes for some heat or skip it altogether for a milder flavor.
Pasta: I love using fettuccine because it holds the sauce well, but you can swap it for penne or linguine. Just remember to cook according to the pasta package instructions!
Heavy Cream: For a lighter option, you can use half-and-half or even whole milk, but this will change the richness of the sauce.
How Do You Cook the Chicken to Perfection?
Cooking blackened chicken can seem tricky, but with a few simple steps, you’ll nail it! The key is to heat your skillet well before adding the chicken. This creates that flavorful crust.
- Ensure your skillet is really hot—this helps achieve that blackened effect.
- Don’t overcrowd the pan; cook in batches if necessary to allow even cooking.
- Use a meat thermometer to check for doneness (165°F or 74°C) and rest your chicken for 5 minutes before slicing. This keeps it juicy!
How Do You Make the Alfredo Sauce Smooth and Creamy?
Making a creamy Alfredo sauce is easy with these tips! After sautéing your garlic and mushrooms, let them release their flavors before adding the cream. Bring the cream to a simmer for the best texture.
- Whisk the cheese in gradually to avoid clumps. It will melt more smoothly this way.
- If your sauce seems too thick, add reserved pasta water little by little until you reach your preferred consistency.
Blackened Chicken Pasta Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil (for cooking chicken)
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp black pepper
- 1 tsp salt
For the Pasta:
- 12 oz fettuccine pasta (or preferred pasta)
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Blackened Chicken Pasta Alfredo will take about 30 minutes to make. You’ll spend about 10 minutes prepping the ingredients and seasoning the chicken, and around 20 minutes cooking and assembling everything. A quick, satisfying meal!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. This will create a tasty spice mix to flavor the chicken.
2. Season the Chicken:
Pat the chicken breasts dry with a paper towel. Rub both sides with olive oil, ensuring they are coated well. Then, sprinkle the blackening seasoning evenly over both sides of the chicken.
3. Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set it aside.
4. Cook the Chicken:
Heat a heavy skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes per side, until the chicken is blackened and fully cooked, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for about 5 minutes before slicing.
5. Make the Alfredo Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft (about 4-5 minutes). Now, pour in the heavy cream and bring it to a gentle simmer.
6. Add the Cheese:
Slowly whisk in the freshly grated Parmesan cheese until it is melted and the sauce is creamy. If the sauce becomes too thick, gradually add the reserved pasta water until you reach your desired consistency. Season with salt and pepper to taste.
7. Combine Pasta and Sauce:
Add the cooked fettuccine to the Alfredo sauce, tossing gently to ensure that the pasta is evenly coated with the sauce.
8. Serve:
To serve, place a portion of the creamy Alfredo pasta on a plate. Slice the blackened chicken and arrange it on top of the pasta. Garnish with chopped parsley and additional Parmesan cheese for extra flavor.
9. Enjoy!
Now it’s time to dig in! Enjoy your creamy, spicy Blackened Chicken Pasta Alfredo—it’s sure to be a hit!
Can I Use Other Types of Chicken?
Absolutely! You can substitute boneless, skinless chicken breasts with thighs for a richer flavor. Alternatively, try using grilled shrimp or even tofu for a vegetarian option to keep the dish vibrant!
How Can I Adjust the Spice Level?
If you prefer a milder flavor, simply reduce or omit the cayenne pepper in the blackening seasoning. You can also balance the heat with a little more cream in the Alfredo sauce.
What if I Don’t Have Heavy Cream?
No problem! You can use half-and-half or a mixture of milk and cream for a lighter sauce. Just keep in mind that the texture may be less rich, but it will still taste delicious!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or cream to restore the sauce’s creaminess. Avoid the microwave if possible, as it can make the pasta dry.