Go Back
+ servings
blackened chicken alfredo on white plate

Blackened Chicken Alfredo

This blackened chicken alfredo recipe consists of pan-seared spice-rubbed chicken served over a creamy Cajun alfredo sauce with pasta.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 743kcal
Author Ryan Beck


Blackening Seasoning

  • 2 teaspoon light brown sugar
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoon olive oil
  • 2 boneless skinless chicken breasts


  • 12 oz fettuccine
  • 6 tablespoon unsalted butter
  • 1 ½ cups heavy cream
  • 2 garlic cloves, minced
  • 2 cups freshly grated Parmesan cheese
  • 2 tablespoon fresh Italian parsley, chopped


  • Cook the fettuccine according to package directions.
  • In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub 2 tablespoon of the seasoning into the chicken, making sure it's entirely coated. Reserve the remaining seasoning for later.
  • Heat 2 tablespoon olive oil over medium-high heat in large skillet. Add the chicken to the skillet and cook for 4-5 minutes per side or until blackened and cooked through. Set aside.
  • In the same skillet, lower the heat to medium and add the butter and cream. Simmer for 2 minutes before whisking in garlic and remaining blackening seasoning.
  • Add 1 cup of Parmesan to the sauce and mix until melted through. Add the cooked fettuccine to the sauce. Toss a couple of times and add the remaining cup of Parmesan, tossing to combine.
  • Slice the chicken and add to pasta. Top with some Italian parsley and serve immediately.


  • Take the time to pound the chicken as it helps tenderize it and makes it fork tender.
  • Salt the water when boiling the fettuccine so it seasons the pasta.
  • Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
  • Save some pasta water if you need to thin out the sauce.
  • Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • You can also use store-bought alfredo sauce if you want to skip the homemade version.


Serving: 1g | Calories: 743kcal | Carbohydrates: 27g | Protein: 46g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 205mg | Sodium: 1284mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g