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Blackened Chicken Alfredo Recipe

This blackened chicken alfredo pasta has been on repeat in my kitchen, yet my whole family still gets excited when it's on the menu. The perfectly spiced chicken and homemade alfredo sauce come together to create magic that hits your table in just 30 minutes. I've got four tips to make it happen!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 684 kcal
Course: Dinner
Cuisine: North American

Ingredients

The Pasta
  • 8 8 ounces linguini fresh is really nice!
  • 1 1 tablespoon butter
  • 3 3 cloves garlic finely minced
  • 1 ½ 1 ½ tablespoon all-purpose flour
  • 1 1 cup heavy cream
  • 1 1 cup whole milk
  • 1 1 cup grated Parmesan cheese
  • ¼ ¼ teaspoon each: salt and pepper more to taste
  • ¼ ¼ cup Italian parsley minced
The Chicken
  • 2 2 medium chicken breasts
  • 1 ½ 1 ½ tablespoons blackening seasoning
  • ½ ½ teaspoon sea salt omit if there is salt in your blackening seasoning
  • 1 1 tablespoon EACH: butter and olive oil

Instructions

    Cup of Yum
  1. Bring a large pot of well-salted water to a boil. Add the linguini and cook according to the package directions. Reserve 1 cup of the cooking water and then drain the pasta, return it to the pot, and set it aside.
  2. While the water heats, cut the chicken breasts in half to create two thin pieces each. Pound the thicker end with the heel of your hand to flatten it slightly. Sprinkle the blackening seasoning and salt (if using) evenly over the chicken.
  3. Melt the butter and olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5 minutes per side, until it reaches an internal temperature of 165 degrees Fahrenheit and is dark brown. Remove the chicken from the pan (set the pan aside) and cover it - we like to put it in a low bowl with a plate over top as a lid.
  4. Heat the butter over medium heat in the frying pan you used to cook the chicken. Add the garlic and cook for 1 minute. Add the flour and stir for 1 minute more.
  5. Pour in the cream and milk and scrape the bottom of the pan to loosen the stuck on bits. When the milk is hot, add the parmesan cheese and whisk until it melts. Season to taste with salt and pepper - we like about ¼ teaspoon.
  6. Pour the sauce over the cooked pasta and toss to coat. Add enough of the reserved cooking water to loosen the sauce and make it extra creamy - you won't use all of it. Stir in the parsley.
  7. Divide the pasta between four plates. Slice the chicken and serve it on top of the pasta with a little extra minced parsley over top.

Notes

  • Note 1: You can use any kind of pasta here. I like twirlable pasta, but even short-shaped pasta will work with this recipe. 
  • Note 2: If your chicken breasts are small, use 4 and pound them a little so they are even in thickness. 
  • Note 3: A simple side salad like my spring mix salad or chopped romaine tossed in my easy caesar dressing will complete the meal. 
  • Note 4: My Cajun seasoning has all the spices as most store-bought blackening seasoning mixes, but it tastes even better. It is quite spicy, so you can reduce or omit the cayenne if that's not your thing. It makes more than you need for this recipe, but you can save it for many months in your pantry. It tastes great on fish, too!

Nutrition Information

Serving 1 = ¼ of the recipe Calories 684kcal (34%) Carbohydrates 53g (18%) Protein 31g (62%) Fat 38g (58%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 148mg (49%) Sodium 1284mg (54%) Potassium 564mg (16%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1698IU (34%) Vitamin C 7mg (8%) Calcium 362mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 684

% Daily Value*

Serving 1 = ¼ of the recipe
Calories 684kcal 34%
Carbohydrates 53g 18%
Protein 31g 62%
Fat 38g 58%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 148mg 49%
Sodium 1284mg 54%
Potassium 564mg 12%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1698IU 34%
Vitamin C 7mg 8%
Calcium 362mg 36%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.