This Blackened Chicken Pasta Alfredo is creamy, rich, and full of flavor! The spicy blackened chicken pairs perfectly with pasta coated in a smooth, cheesy sauce. Yum!
Every bite is like a flavor party in your mouth, and it’s super easy to whip up for dinner. I love serving it with a sprinkle of parsley for a nice touch! 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe. For a quicker option, you can use pre-cooked grilled chicken strips. If you prefer turkey, that works too! Just adjust the cooking time for the thickness.
Pasta: Fettuccine or linguine gives that classic Alfredo vibe, but you can swap it with penne or spaghetti if you have it on hand. Gluten-free pasta is a great substitute, too, if you’re avoiding gluten.
Cream: Heavy cream makes for a rich sauce, but if you’re looking for lighter options, half-and-half or whole milk could be used instead. Just be mindful the sauce won’t be as thick or rich.
Cheese: Freshly grated Parmesan adds a key flavor to the sauce. If you can’t find Parmesan, Pecorino Romano is a good substitute. In a pinch, use pre-grated cheese, but fresh always tastes better!
How Do I Get Perfectly Blackened Chicken?
Getting that signature blackened flavor on the chicken is all about the seasoning and cooking technique. Don’t rush this step! Here’s how to do it right:
- Make sure to pat the chicken dry with a paper towel; this helps the seasoning stick and gives you that nice char.
- Use a good amount of seasoning to create a flavorful crust. Don’t be shy!
- Cook on medium-high heat; this ensures a good sear without burning. Flip the chicken only once to develop a nice crust.
- Always check that the internal temperature reaches 165°F (74°C) to ensure proper cooking. Use a meat thermometer if you have one!
The right crust adds a delicious kick to your pasta; it’s really worth the attention!
Blackened Chicken Pasta Alfredo
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil or butter (for cooking chicken)
For the Pasta and Sauce:
- 12 oz fettuccine or linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious dish will take about 30 minutes in total: around 15-20 minutes for prep and cooking chicken, and 10 minutes for the pasta and sauce. Super quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. This blend will give your chicken that lovely, bold flavor!
2. Season the Chicken:
Take the chicken breasts and pat them dry with a paper towel. This helps the seasoning stick! Coat them evenly on all sides with your blackening seasoning. Don’t hold back—make sure to cover them well!
3. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook your fettuccine or linguine according to package instructions until it’s just al dente. Then, drain the pasta and set it aside for later.
4. Cook the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Add the seasoned chicken breasts to the pan and cook them for about 5-7 minutes on each side. You want them to have a nice dark, charred crust and be cooked through (ensure they reach an internal temp of 165°F). Once done, take them out and let them rest for a few minutes before slicing thinly.
5. Make the Alfredo Sauce:
In the same skillet where you cooked the chicken, melt the butter over medium heat. Add the minced garlic and sauté it for about 1 minute until it’s fragrant. Then pour in the heavy cream and let it simmer for 3-5 minutes while stirring often. Gradually whisk in the Parmesan cheese until the sauce becomes creamy and smooth. Don’t forget to season with salt and pepper to taste!
6. Combine the Pasta and Sauce:
Now, add the drained pasta to your creamy Alfredo sauce in the skillet. Toss everything together gently so the pasta gets well coated in the sauce.
7. Serve:
Plate your pasta and top it generously with the sliced blackened chicken. For a finishing touch, sprinkle some freshly chopped parsley and even more Parmesan on top if you like!
8. Enjoy:
Serve hot and enjoy your creamy, spicy Blackened Chicken Pasta Alfredo! It’s even better with a side salad or your favorite veggies!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work just as well, and they’ll add even more moisture to the dish. Just make sure to cook them until they reach an internal temperature of 165°F (74°C) for safe eating.
Can I Make This Recipe Spicier?
If you love extra heat, consider adding more cayenne pepper or even some crushed red pepper flakes to the blackening seasoning. You can also serve it with a side of hot sauce for those who want to spice it up at the table!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of cream or milk to help revive the sauce’s creaminess.
Can I Use a Different Type of Pasta?
Yes! While fettuccine and linguine are traditional choices, you can use penne, rotini, or even gluten-free pasta if you prefer. Just keep an eye on the cooking time for your chosen pasta.
