Blackened Chicken Alfredo combines two irresistible favorites: creamy, cheesy Alfredo sauce and boldly seasoned blackened chicken. The blackened seasoning flavors both the chicken and the Alfredo sauce, giving every bite a rich, smoky Cajun kick. Ready in under an hour!
If you enjoy hearty Cajun comfort food, you'll love my One Pot Pastalaya, a classic made with chicken, sausage, pasta, Cajun trinity, and all the jambalaya flavors you love.
Quick Look: Blackened Chicken Alfredo
- ⏲️Ready in: 45 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Chicken tenderloins, fettuccine, whole milk, butter, Parmesan cheese, homemade blackened seasoning
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Creamy, cheesy Alfredo sauce with bold Cajun-inspired spices, tender pasta, and juicy blackened chicken
- ☀️Best For: Weeknight dinners, date nights at home, or whenever you're craving restaurant-quality comfort food
- ✅Why You'll Love It: The blackened seasoning flavors both the chicken and the Alfredo sauce, creating a rich, flavorful pasta dish
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My Chicken Broccoli Alfredo Pasta Bake is just as creamy and delish, with a similar alfredo sauce, but with added broccoli for a complete, all-in-one meal!
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Why This Recipe Works
- Chicken tenderloins cook quickly and stay tender and juicy.
- Homemade blackened seasoning flavors both the chicken and the Alfredo sauce for bold flavor in every bite.
- Whole milk creates a creamy sauce without relying on heavy cream.
- Ready in under an hour, making it perfect for busy weeknights.
Key Ingredients
The homemade alfredo sauce clings perfectly to every tender piece of fettuccine, even without the heavy cream!
Pasta - linguini or fettuccine are good ole favorites for this dish. However, you can use what you have on hand, such as spaghetti, penne, or bowtie.
Chicken tenderloins - the tenderloins are the most tender pieces of chicken. I chose them because they cook up moist and tender and fit easily in the skillet.
Blackened seasoning mix - this simple blend of smoked paprika, onion powder, garlic powder, cayenne pepper, salt, black pepper, thyme, and oregano adds bold flavor to both the chicken and the Alfredo sauce.
Whole milk - whole milk creates a lighter texture compared to heavy cream, but it still creates a nice, thick alfredo sauce. Whole milk also typically is more budget friendly than heavy cream, too.
Cornstarch - since we are using milk, we add a little cornstarch to help thicken up the sauce.
Cheese - parmesan cheese is the traditional choice for alfredo sauce due to its nutty flavor and smooth texture.
Butter and Olive Oil - I love using a combination of the two when browning the chicken. Butter adds flavor and a dark color; olive oil has a high smoke point and can handle the heat better than butter alone.
For another creamy Cajun pasta dish, try my Cajun Sausage Spaghetti featuring smoky andouille sausage, tender pasta, and a rich sauce with just the right kick of Cajun heat.
Ingredient Substitutions
- Substitute boneless, skinless chicken breasts or thighs for the chicken tenderloins.
- Use your favorite store-bought blackened seasoning blend instead of the homemade version.
- Heavy cream can be substituted for a richer sauce. If using heavy cream, you can usually omit the cornstarch.
- Asiago, Gruyère, or Romano cheese can be used for a different flavor profile.
- Fettuccine and linguine are traditional choices, but penne, spaghetti, or bow tie pasta work well too.
If 20 minutes is all you have to prepare dinner, check out my Southern Chicken Tetrazzini! Made with chicken thighs, mushrooms, cream of chicken soup, and parmesan cheese.
Variations
- Seafood Alfredo - Replace the chicken with blackened shrimp, scallops, or a combination of seafood.
- Vegetarian Alfredo - Skip the chicken and add sautéed mushrooms, spinach, bell peppers, or roasted red peppers.
- Spicy Alfredo - Add extra cayenne pepper, red pepper flakes, or diced jalapeños for more heat.
- Grilled Chicken Alfredo - Grill the chicken instead of cooking it in a skillet for a smoky flavor.
- Pesto Alfredo - Stir a few tablespoons of pesto into the Alfredo sauce before serving.
If you love bold Louisiana flavors, be sure to try my Easy Chicken and Sausage Jambalaya, a reader-favorite Cajun classic loaded with smoky sausage, tender chicken, and perfectly seasoned rice.
How to Make Blackened Chicken Alfredo
Here's a quick review of how to make it -- be sure to follow the recipe card for detailed instructions.
Photo 1: Season the chicken with the homemade blackened seasoning, then sear it in a hot cast iron skillet until it's done.
Photo 2: Remove chicken from skillet then prepare the alfredo sauce.
Photo 3: Toss in the cooked pasta and parmesan cheese.
Photo 4: Plate the pasta, then top with blackened chicken. Drizzle some alfredo sauce over the chicken and sprinkle with fresh cut parsley!
Easy Meal Plan Ideas
For a complete meal, serve Blackened Chicken Alfredo with two sides and a dessert. Here are a some of my favorites that you might enjoy, too.
Side Dishes - simple garden salad, broccoli bacon salad, parmesan herb potatoes, Easy Roasted Brussels Sprouts, roasted carrots and parsnips.
Desserts - raspberry lemon cake, blondie brownies, mixed berry yogurt parfaits, pecan oatmeal raisin cookies.
Storing and Reheating Leftovers
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or gently warm on the stovetop. You can store leftovers in the freezer for up to 3 months.
Anne's Recipe Tips
For success with this recipe, make sure to evenly coat the chicken with the blackened seasoning mix and cook it until it's fully cooked through. Also, whisk the alfredo sauce continuously to prevent lumps and achieve a smooth, creamy texture.
Blackened Chicken Alfredo FAQs
Yes, but my homemade is pretty awesome!
Yes. Whole milk adds flavor and creaminess to the alfredo sauce but it's thinner so we add a little cornstarch to thicken it up.
Absolutely!
More Pasta Recipes to Try
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Recipe
Easy Blackened Chicken Alfredo
Equipment
- Large cast iron skillet (a non-stick skillet WON'T work)
- pasta pot
- strainer (colander) to drain cooked pasta
Ingredients
Blackened Seasoning Mix
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon oregano
Chicken Alfredo
- 8 oz dry linguine or fettuccine
- 8 chicken tenderloins about 2 lbs. Aim for 2-3 tenderloins per person.
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- ½ teaspoon blackened seasoning mix
- 2-½ cups whole milk whole milk works best for a thick and creamy sauce
- ½ cup parmesan cheese, freshly shredded try not to use pre-shredded cheese which is coated with powdery starch
- additional salt, if needed
- fresh chopped parsley, for garnish
Instructions
- Blend the blackened seasoning mix in a resealable container.
- Cook the pasta in salted water per the package directions. (See Recipe Notes about saving ½ cup pasta water). Drain pasta in a colander; leave in the colander for now. Tip - while the pasta is cooking, go ahead and start on the next step.
- Pat dry the chicken tenderloins with paper towels. Apply a generous sprinkle of blackened seasoning mix on both sides of the tenderloins. As a reference, I use 1 teaspoon of seasoning mix for all 8 tenderloins - but if you like it more spicy, use more seasoning mix.
- In a large cast iron skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil. Turn heat to medium-high. When the butter begins to melt, blend it with the olive oil. Add the tenderloins and cook 3-4 minutes per side or just until done. If the skillet looks dry after you've turned the chicken over, add another tablespoon of butter to the skillet. Note - the tenderloins should have a "blackened" look, but not burned. If they start to burn, turn the heat down just a bit.
- When the chicken is cooked, remove the skillet from the heat. Transfer the chicken to a plate and cover it loosely to keep it warm.
- Return the skillet to the heat and lower the heat to medium. Add 2 tablespoons of butter to the skillet and let it melt. Then add the cornstarch and blackened seasoning mix. Stir with a whisk until blended.
- Add the milk to the skillet. Simmer at a gentle boil for 2-4 minutes or until it's thickened, stirring with a whisk occasionally.
- Remove the skillet from the heat and stir in the parmesan cheese and then the cooked pasta.
- Taste test the pasta alfredo and add more blackened seasoning or salt, if needed (I usually add about 1 teaspoon of salt at this point). Important - add salt a little at a time and keep testing until the flavor suits you.
- For each serving, plate the pasta alfredo with 2 or 3 tenderloins on top of the pasta. Drizzle with some some additional sauce if desired, and sprinkle with a little parsley.
Notes
- Reserve ½ cup of pasta water before draining. If the Alfredo sauce becomes too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- If the sauce seems thin, continue simmering and whisking for a few minutes; it will thicken as it cooks and again as it cools.
- Remove the skillet from the heat before stirring in the Parmesan cheese to help prevent a grainy sauce.
- If the chicken is browning too quickly, reduce the heat slightly to prevent the blackened seasoning from burning.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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