Blackened chicken alfredo spiced to perfection in blackened cajun seasoning mixed with a creamy, homemade alfredo sauce that’s crazy easy to do.
One of the best date night ideas is alfredo, especially if you’re a man and can make it well.
This recipe is super easy because it uses a seasoning mix that can easily be brought in store to season the chicken. The sauce is homemade and I’ll go over that below.
Blackened chicken alfredo uses a blacken cajun seasoning mix to season the chicken. In this recipe, I used the classic Zatarain’s blackened seasoning.
The spices mix with the creamy alfredo sauce beautifully and you’re just a few moments from seeing how.
How To Make Blacked Chicken Alfredo
Ingredients needed
- Chicken
- Heavy cream
- Parmesan cheese (from the block)
- Fettuccine pasta
- Blackened seasoning (link)
- Salt & black pepper
Helpful tips about the recipe
- I recommend thinner chicken breast for this recipe due to the seasoning. If you have thicker chicken breast, sear the chicken the chicken in the frying pan as in the directions then finish cooking the chicken in the oven. The spices and herbs in the seasoning will begin to burn if you leave it in the hot frying pan too long.
- Do not boil the heavy cream. You only want it to simmer. Dairy cooked at a high heat for too long will curdle and if that happens your sauce is ruined.
- Do not add the pasta with the sauce until you are ready to serve and eat. Pasta absorbs the sauce if you let it sit then it will seem like the pasta is dry.
Making the blackened chicken alfredo recipe
- First, prep the chicken. Cover the chicken with the blackened seasoning. You can go a bit heavy with it because some will fall off in the cooking process anyway. Don’t worry about over seasoning.
- In a frying pan on medium high heat add oil, once the oil is hot add the chicken. Do not crowd the pieces of chicken. Cook in batches if the pan is small. After the chicken is done place in the oven at 275F. This will keep the chicken warm while you prepare the sauce. For larger pieces, sear the chicken well then finish cooking in the oven at 400F until the chicken reaches a safe interval temperature.
- Before starting the sauce put the pasta noodles on and cook per instructions of the package.
- For the alfredo sauce, chop up the parmesan cheese from the block and weigh out the chunks. In a sauce pan on medium heat add in the heavy cream. You will need to stir often. Once you notice bubbles starting to rise add in the chopped parmesan cheese.
- Then, allow the heavy cream to continue to simmer while you stir every now and then. You’ll notice the alfredo sauce thickening really quickly. Once the sauce reaches the desired thickness turn off the stove. Season the sauce with salt. How much will vary but start with 1 teaspoon, adjust to taste.
- Next, add in the cooked pasta with a small amount of pasta water (about 1 TB) into the sauce and toss everything together. Taste for seasoning for salt and pepper.
- Remove the chicken from the oven and slice it up and add into the sauced pasta. Garnish with freshly grated parmesan cheese and serve.
Frequently Asked Questions (FAQs)
What does it mean to blacken chicken?
Blackened is just a name given to a seasoning mix. The combination of spices produces a rich flavor and look which is why things seasoned to be “blackened” often look dark. This isn’t charring its the appearance the mixing of the spices causes.
What can I add to alfredo to make it taste better?
Alfredo is very simple. Cream, parmesan cheese, a little pasta water then finished with salt and pepper. If you run into issues of flavor it’s under salted or you didn’t add enough fresh parmesan into the mix. However, following the directions to this blackened chicken alfredo that will not be an issue.
Chicken recipes to try next
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Blackened Chicken Alfredo
Ingredients
- 1 pound boneless, skinless chicken breast
- blackened seasoning
- 8 ounce Fettuccine pasta, dry
Alfredo Sauce
- 2 cup heavy cream
- 2 ounces parmesan cheese, chopped
- salt & black pepper to taste
Instructions
- First, prep the chicken. Cover the chicken with the blackened seasoning. You can go a bit heavy with it because some will fall off in the cooking process anyway. Don't worry about over seasoning.
- In a frying pan on medium high heat add oil, once the oil is hot add the chicken. Do not crowd the pieces of chicken. Cook in batches if the pan is small. After the chicken is done place in the oven at 275℉. This will keep the chicken warm while you prepare the sauce. For larger pieces, sear the chicken well then finish cooking in the oven at 400℉ until the chicken reaches a safe interval temperature.
- Before starting the sauce put the pasta noodles on and cook per instructions of the package.
- For the alfredo sauce, chop up the parmesan cheese from the block and weigh out the chunks. In a sauce pan on medium heat add in the heavy cream. You will need to stir often. Once you notice bubbles starting to rise add in the chopped parmesan cheese.
- Then, allow the heavy cream to continue to simmer while you stir every now and then. You'll notice the alfredo sauce thickening really quickly. Once the sauce reaches the desired thickness turn off the stove. Season the sauce with salt. How much will vary but start with 1 teaspoon, adjust to taste.
- Next, add in the cooked pasta with a small amount of pasta water (about 1 TB) into the sauce and toss everything together. Taste for seasoning for salt and pepper.
- Remove the chicken from the oven and slice it up and add into the sauced pasta. Garnish with freshly grated parmesan cheese and serve.