This Blackened Chicken Pasta Alfredo is a tasty dish that combines creamy sauce with tender chicken and pasta. The chicken gets a special spicy coating that adds a burst of flavor!
It’s so simple to make! I love how the creamy sauce hugs every piece of pasta. Perfect for impressing friends or just treating yourself after a long day! 🍝😊
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts for easy cooking. If you prefer, thighs add juiciness. Consider tofu for a vegetarian option or shrimp for a different flavor.
Blackening Seasoning: This blend gives the chicken its signature kick. If you want it milder, reduce cayenne. You can also use store-bought blackening spice if you’re short on time.
Fettuccine Pasta: Fettuccine is classic, but you can swap in penne or even zucchini noodles for a low-carb option. Whatever pasta you choose, just cook it al dente!
Heavy Cream: For a lighter version, replace with half-and-half or a plant-based cream for a dairy-free meal. Just check the thickness of your sauce as you go!
Parmesan Cheese: Freshly grated Parmesan is the best choice for creaminess. Pecorino Romano is a solid alternative, and nutritional yeast is great for a vegan substitute!
How Do You Get the Chicken Perfectly Blackened?
Blackening the chicken gives it that fantastic charred flavor! Here are some tips to make sure you nail it:
- Pat the chicken dry before seasoning. This helps it sear properly!
- Make sure your skillet is hot before adding the chicken. You want a sizzle when it hits the pan.
- Don’t overcrowd the pan. If needed, cook in batches to ensure even cooking and browning.
- Let the chicken rest after cooking. This keeps it juicy!
Enjoy making this dish! It’s one of my go-to favorites for any occasion! 🍽️
How to Make Blackened Chicken Pasta Alfredo
Ingredients You’ll Need:
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta Alfredo:
- 12 oz fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (optional, chopped)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious Blackened Chicken Pasta Alfredo takes about 30 minutes total: 10 minutes for preparation and 20 minutes for cooking. You’ll have a tasty meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Blackening Seasoning:
In a small bowl, mix together paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. This flavorful blend will coat the chicken and give it that delicious blackened taste.
2. Season the Chicken:
Pat the chicken breasts dry with paper towels. Rub the blackening seasoning evenly over both sides of the chicken breasts to ensure every bite is full of flavor.
3. Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 4-5 minutes on each side until they’re cooked through and beautifully charred. Remove from the skillet and let them rest before slicing.
4. Cook the Fettuccine:
While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta but reserve about 1/2 cup of the pasta water for the sauce.
5. Make the Alfredo Sauce:
In the same skillet used for the chicken, reduce the heat to medium. Add butter and minced garlic, sautéing for about 1 minute until the garlic is fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer, stirring often.
6. Thicken the Sauce:
Slowly add the freshly grated Parmesan cheese to the cream, stirring continuously. The sauce should thicken and become creamy. If it gets too thick, add a little reserved pasta water to reach your desired consistency.
7. Combine Pasta and Sauce:
If you’re using sun-dried tomatoes, stir them in now before adding the cooked fettuccine. Toss the drained pasta into the Alfredo sauce, ensuring every noodle is coated in that creamy goodness.
8. Slice the Chicken:
While the pasta is mixing with the sauce, slice the rested blackened chicken breasts into strips.
9. Serve:
Plate the creamy pasta and top with the sliced blackened chicken. Garnish with freshly chopped parsley for a pop of color and flavor. Serve immediately and enjoy your flavorful Blackened Chicken Pasta Alfredo!
Bon appétit! Enjoy your delicious creation! 🍝✨
Can I Use Other Pasta Types Instead of Fettuccine?
Absolutely! You can substitute fettuccine with other pasta types like penne, spaghetti, or even whole wheat or gluten-free options. Just cook according to package instructions for best results.
What Can I Substitute for Heavy Cream?
If you’d like to lighten the dish, you can use half-and-half, or a blend of milk and butter to mimic the creaminess. For a dairy-free version, try coconut cream or a cashew cream substitute.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop with a splash of milk or cream to bring back the original creamy texture.
Can I Make This Dish Spicier?
Definitely! If you love heat, you can increase the cayenne pepper in the seasoning or add chopped fresh jalapeños or red pepper flakes to the sauce for an extra kick.
