This Blackened Chicken Pasta Alfredo combines tender chicken with a spicy seasoning, creamy sauce, and pasta. It’s like a warm hug on a plate—so good!
You’ll love how the flavors come together! I like to top it with a sprinkle of cheese and fresh parsley for extra yumminess. A dinner that feels fancy but is super easy to whip up! 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work best for this dish, but thighs are a tasty alternative. They stay juicy and add more flavor!
Blackened Seasoning: You can mix your own with spices like paprika, cayenne, and garlic powder, or use a store-bought blend. To keep it mild, reduce the cayenne pepper.
Pasta: While fettuccine or linguine is traditional, you can swap for any pasta you love—penne or even whole wheat pasta work great!
Heavy Cream: For a lighter version, use half-and-half or even a dairy-free cream substitute to keep it creamy without being too rich.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor. If you don’t have it, Pecorino Romano or even nutritional yeast for a dairy-free option can work.
How Do I Cook the Chicken Perfectly?
Cooking the chicken to perfection is crucial. Start with boneless, skinless chicken, as these cook evenly and stay tender. Here’s how to achieve that lovely blackened crust:
- Make sure your skillet is hot before adding the oil—med-high heat works well.
- Pat the chicken dry to get a good sear; moisture can prevent that crust from forming.
- Don’t overcrowd the pan; cook in batches if needed to give each piece room to blacken properly.
- After cooking, let the chicken rest for a few minutes—this keeps it juicy!
Following these steps will ensure your chicken has a delicious flavor and texture that pairs perfectly with the creamy pasta. Enjoy your cooking! 🥘
How to Make Blackened Chicken Pasta Alfredo
Ingredients You’ll Need:
For the Blackened Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons blackened seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper)
- 2 tablespoons olive oil or butter (for cooking chicken)
For the Pasta and Sauce:
- 8 ounces fettuccine or linguine pasta
- 2 tablespoons butter (for sauce)
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Red pepper flakes (optional)
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll spend around 10-15 minutes prepping and cooking the chicken and pasta, and about 15 minutes to whip up the creamy Alfredo sauce and combine everything. It’s a quick and satisfying meal that is perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by patting the chicken breasts dry with paper towels. This step is important because it helps the seasoning stick better and gives the chicken a nice sear. Rub the blackened seasoning all over the chicken breasts evenly on both sides.
2. Cook the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until they are nicely blackened and have reached an internal temperature of 165°F (74°C). Once cooked, remove them from the skillet and let them rest on a plate. After a few minutes, slice the chicken into strips.
3. Cook the Pasta:
While the chicken is resting, bring a large pot of salted water to a boil. Add your fettuccine or linguine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
4. Make the Alfredo Sauce:
In the same skillet you used for the chicken, add 2 tablespoons of butter and melt it over medium heat. After it’s melted, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic!
5. Add Mushrooms:
Add the sliced mushrooms to the skillet and cook them for about 4-5 minutes, or until they are tender and lightly browned. This will add great flavor to your sauce!
6. Add Cream and Cheese:
Slowly pour in the heavy cream to the skillet, stirring constantly to combine with the mushrooms and garlic. Bring the mixture to a gentle simmer. Gradually add the freshly grated Parmesan cheese, stirring until it melts and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
7. Combine Pasta and Sauce:
Add the drained pasta to the skillet with the creamy Alfredo sauce. Gently toss everything together until the pasta is evenly coated with the sauce.
8. Serve:
To serve, plate the creamy mushroom Alfredo pasta and top it with the sliced blackened chicken. Garnish with chopped parsley and red pepper flakes if you like a little extra heat!
9. Enjoy!
Dig in and enjoy the rich, spicy, and creamy flavors of your Blackened Chicken Pasta Alfredo. It’s comfort food at its best!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely first! The best way to thaw chicken is in the fridge overnight or by placing it in a sealed plastic bag and submerging it in cold water for quicker results.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk mixed with a bit of flour to help thicken the sauce. For dairy-free alternatives, try using coconut cream or cashew cream for a rich texture.
How to Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of milk or cream to bring the sauce back to life.
Can I Make the Alfredo Sauce in Advance?
Yes! You can prepare the Alfredo sauce in advance and store it in the fridge for up to 2 days. When ready to serve, gently reheat it on the stove, adding a bit of cream or milk to adjust the consistency if needed.
