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Creamy, garlicky Blackened Chicken Fettuccine Alfredo is a weeknight dream meal. The chicken is perfectly spicy, blackened and juicy. Served over a luxurious saucy pasta the family will love.
Why You Will Love Blackened Chicken Fettuccine Alfredo
Creamy, dreamy silky Alfredo style sauce folded into al dente fettuccini is already such a dream meal, but with blackened chicken served over the top? Sign me up. This meal is just a 10/10 winner.
- Easy. Simple steps to make this recipe.
- Customize the spice.
- Meal prep friendly.
- Wholesome ingredients. You know what goes in it, no funny business!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. I use boneless, skinless breasts but you can also use chicken thighs.
- Seasonings. Everything to make a simple blackened spice. Smoked paprika, cayenne, salt, pepper, garlic, onion powder, dried oregano.
- Olive Oil & Butter. Both are needed for the ultimate flavor.
- Garlic.
- Fettuccine. Use any pasta of choice!
- Chicken broth. I always use low sodium.
- Milk. I use whole milk but half and half will also work.
- Cornstarch. This is used to thicken the sauce, using a roux.
- Parmesan. This is a big part of the yummy alfredo sauce.
Steps To Make This Recipe
Ready to cook? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Slice the chicken breasts in half so they cook evenly. Mix all of the Blackening seasonings.
- Step Two. Season both sides of the chicken with the seasonings, if there is some leftover, use it in the alfredo sauce!
- Step Three. Cook the pasta. Once the pasta is cooked be sure to save some pasta water to thin the Alfredo sauce.
- Step Four. Cook the blackened chicken. While the pasta is cooking. Melt 1 tablespoons butter in 1 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked through.
- Step Five. Make the alfredo sauce. Let it thicken a bit and add the cooked fettuccini.
- Step Six. Slice of the chicken, add it to the sauce and pasta, serve and enjoy!
What To Serve With Blackened Chicken Fettuccine Alfredo
This meal is filling on it’s own and makes a great dinner. But I have a few wonderful side dish or appetizer recipes that would be yummy with it.
- Pesto Burrata. A delicious appetizer to enjoy.
- Garlic Rolls. Pairs great with this saucey alfredo
- Pan Fried Feta. A decadent delicious starter.
Blackened Chicken Alfredo Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Make sure you keep some pasta water before draining to help thin the sauce if you need it!
- Cook the pasta al dente. Try not to over cook the pasta to be sure it doesnt turn to mush.
- To avoid clumping, use fresh grated parmesan, pre grated or shredded has “anti caking” on it which causes lumps/clumps.
- To Thicken the sauce, add more parmesan.
Other Pasta Dishes To Try
Blackened Chicken Fettuccine Alfredo
Creamy, garlicky Blackened Chicken Fettuccine Alfredo is a weeknight dream meal. The chicken is perfectly spicy, blackened and juicy. Served over a luxurious saucy pasta the family will love.
Equipment
- large pot for boiling water
- large skillet
Ingredients
Blackened Seasoning
- ½ Tbsp smoked paprika
- ½ Tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- ½ tsp cayenne pepper, use more or less as needed
Fettuccine Alfredo
- 1 lb chicken breasts, cut in half, about 2-3 large breasts
- 8 oz fettuccini , + 1 cup pasta water, see notes
- 2 Tbsp butter, separated
- 2 Tbsp oil, separated
- 4 clove garlic, minced
- 1 14.5 oz can chicken broth, low sodium
- 1 cup half and half , or whole milk
- 1 tsp corn starch or arrowroot powder, *to thicken the sauce!
- ½ cup fresh grated parmesan , more for serving
Instructions
- Prep the chicken. Slice the chicken breasts in half so they cook evenly. Mix all of the Blackening seasonings together in a small bowl.
- Season both sides of the chicken with the seasonings, if there is some leftover, use it in the alfredo sauce later! Let the chicken rest to the side while you prep the rest of the ingredients and get the pasta started.
- Cook the pasta. Heavily salt the water, add the fettuccini and cook until al dente (follow the instructions on the box). Once the pasta is cooked be sure to save some pasta water to thin the Alfredo sauce.
- Cook the blackened chicken. While the pasta is cooking. Melt 1 tablespoons butter in 1 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 5-7 minutes per side until golden/blackened and cooked through (165º internally)
- Once the chicken is cooked through, add it to a clean cutting board to rest. Do not wipe the pan clean! This is extra flavor for the sauce.
- Make the alfredo sauce. Melt 1 tbsp butter in the same pan with the chicken drippings, add remaining olive oil and garlic. Let it simmer for a minute. Add in the broth and cornstarch, bring to a simmer. If you have any leftover seasonings feel free to add a pinch to the sauce for an extra kick. Whisk often and let it simmer for about 3-5 minutes or until it thickens a tad bit.
- Turn the heat down to low on the skillet. Add the milk and parmesan, fold in the cooked pasta. If needed, add some pasta water to the skillet to help thin the sauce a bit. Continue to simmer until the parmesan is melted.
- Slice the chicken, add it to the skillet and serve. Feel free to add more parmesan and garnish with some fresh basil or parsley.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Make sure you keep some pasta water before draining to help thin the sauce if you need it!
- Cook the pasta al dente. Try not to over cook the pasta to be sure it doesn’t turn to mush.
- To avoid clumping, use fresh grated parmesan, pre grated or shredded has “anti caking” on it which causes lumps/clumps.
- To Thicken the sauce, add more parmesan.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 cup of chicken and Alfredo | Calories: 603kcal | Carbohydrates: 47g | Protein: 39g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 986mg | Potassium: 717mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1094IU | Vitamin C: 3mg | Calcium: 255mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I hope you all love this recipe as much as we do! So yummy.
Why o why don’t you have a cookbook?
Online recipes are never succinct to take a picture of. Everything has to be copied by hand. I miss out on some good food!