Blackened Chicken Fettuccine Alfredo  

5 from 1 vote
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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.

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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

Ingredients needed to make this recipe on a counter in bowls and small dishes.

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.

Steps to make this recipe in a pink skillet with noodles and sauce.
  • 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!
Up close photo of Blackened Chicken Fettuccine Alfredo in a grey bowl with sauce.

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.

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

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey ceramic bowl with Blackened Chicken Fettuccine Alfredo in it and fork to the side.
5 from 1 vote

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.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4

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.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 603
Keyword: Blackened Chicken Alfredo, Blackened Chicken Fettuccine Alfredo
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1 Comment

  1. 5 stars
    I hope you all love this recipe as much as we do! So yummy.