Blackened chicken noodles
Blackened Chicken Alfredo is a classic Italian dish with a Creole and Cajun twist. Succulent chicken breasts are seasoned and blackened with a blend of Cajun or Creole spices, then topped with creamy Parmesan pasta.
This Spicy Chicken Alfredo recipe makes a silky and filling chicken and pasta dish in just 30 minutes.
If you’re looking for easier pasta recipes, here are some reader favorites: penne pomodoro, yaki chicken udon, squid noodles, and pastalaya.
Spicy Chicken Alfredo
Yes, this is a spicy chicken pasta recipe! Aside from that, the creaminess of the alfredo sauce mitigates the overall heat.
However, you are free to reduce the amount of hot spices used to suit your taste buds.
What is blackened chicken
“Blackening” of food is a common cooking technique in Cajun and Creole cuisine. It usually applies to chicken, fish, beef, pork and shellfish.
When food is “blackened,” the protein is coated with a flavorful rub and then seared over high heat to develop a crispy, dark, and charred crust. It looks burned, but it isn’t.
Most of the ingredients for Cajun Chicken Alfredo you probably already have on hand, making it a quick, easy, and affordable weekday chicken dinner recipe.
Here are a few of the main ingredients, with notes for convenience. Refer to the recipe card below for the full list.
- Boneless Skinless Chicken Breasts – Beat them to 1/2″ for even cooking.
- Cajun or Creole seasoning – Use your favorite brand or a homemade blend.
- Freshly grated parmesan cheese – Don’t use powdered or pre-shredded Parmesan cheese as it doesn’t melt well.
- whipped cream – For best results do not soak in milk or half and half.
Spices for Chicken Alfredo
It’s all about the spice, baby! You can use any Cajun or Creole seasoning. We always use our homemade Creole spice mix, but store-bought works great too. Slap Yo’ Mama is a staple in our kitchen when we don’t feel like creating a custom mix.
Parmesan Cream Sauce
The foundation of any great Creamy Chicken Alfredo recipe is the sauce! Infused with tangy and nutty Parmesan, fresh garlic and smooth butter, this luxurious and silky alfredo sauce is simply fantastic.
As is the nature of cream sauces, this alfredo sauce will thicken if reduced for too long. Don’t worry if this happens. Just add some reserved pasta water or chicken broth (Instant Pot Bone Broth) to dilute.
How to do
The recipe card contains the full step-by-step instructions, but here’s a quick rundown to show you how you can cut down on cooking time!
Cook pasta – For the pasta, place a large pot of salted water on the stove. While the water is heating, begin preparing the chicken. Cook the pasta al dente.
Prepare and cook the chicken – Brush the breasts with oil and spices. Throw them on the grill and cook them up to 165°F.
Make the sauce – Place the sauce ingredients in a skillet and stir until melted and smooth.
Arrange and serve – Toss the pasta in the alfredo sauce and top with sliced chicken.
Chicken Fettucine “Alfredo
Although traditionally made with chicken breasts, there are a few other chicken cuts you can use:
To make Blackened Chicken Alfredo from chicken thighs, simply pound the thighs into a thin patty and cook like you would a chicken breast, but the final internal temperature should be 165°F – 185°F.
When using chicken tenders, no tamping is required. Because chicken breasts are much smaller than whole breasts, the cooking time will decrease depending on the size of the chicken breasts. Count on a cooking time of 2-3 minutes per side.
Blackened Shrimp Alfredo
To prepare, simply swap out the chicken for about 12-16 peeled and deveined shrimp.
Chicken and Shrimp Alfredo
To prepare, use 1 chicken breast and about 8-12 peeled and deveined shrimp.
- If your kitchen doesn’t come equipped with a meat mallet, fear not. Just grab a heavy rolling pin or skillet to use as a meat mallet instead. That’s how we drove for years.
- Be sure to cook the pasta just al dente. You don’t want mushy pasta.
- If reducing too much makes the sauce too thick, add some reserved pasta water or chicken broth to thin it out.
- Remove the sauce from the heat as soon as the cheese has melted to avoid a lumpy and gritty sauce.
Chardonnay, Pinot Grigio, Prosecco, Beaujolais and Pinot Noir
Bring a large pot of salted water to a boil. Cook the fettuccine al dente according to the instructions on the back of the packet. While the water is heating up, continue to the next step.
Rub ½ tablespoon of avocado oil onto the mashed chicken breasts. Rub 2 tablespoons of Creole seasoning onto the chicken breasts. Put aside.
Preheat a large cast-iron skillet over medium-high heat and add the rest of the avocado oil. Add the chicken breasts and cook 4-5 minutes per side or until cooked through. Put aside.
In the same pan, reduce the heat to medium. Add the butter and slowly fold in the cream. Simmer for 2 minutes. Add the garlic and continue beating for 30 seconds. (Optional – add 1 tsp Creole seasoning with the garlic if you want a flavorful alfredo sauce).
Add 1 cup Parmesan to the pan and stir constantly until melted. Add the al dente fettuccine to the pan and mix. Add the rest of the Parmesan cheese and toss again to combine.
Cut the chicken. Divide the noodles among serving bowls and garnish with the sliced chicken and parsley. Serve immediately for best texture.
Note 2 – Don’t overcook the pasta to avoid mushy fettuccine.
Note 3 – Reserve 1/2 cup of the pasta water to thin the sauce if needed.
Note 4 – You must use freshly grated cheese. Pre-shredded cheese doesn’t melt in the same manor, so the sauce isn’t smooth.
Calories: 1190kcal | Carbohydrates: 67G | Protein: 57G | Fat: 78G | Saturated Fatty Acids: 44G | Polyunsaturated fat: 5G | Monounsaturated fatty acids: 23G | Trans fats: 1G | Cholesterol: 331mg | Sodium: 978mg | Potassium: 834mg | Fiber: 4G | Sugar: 5G | Vitamin A: 3702ie | Vitamin C: 5mg | Calcium: 701mg | Iron: 3mg