This blackened chicken Alfredo pasta has been on repeat in my kitchen, and somehow, my whole family still gets excited every time it’s on the menu. It’s made with familiar, everyday ingredients and comes together in about 30 minutes, with bold, smoky chicken and a creamy homemade Alfredo sauce that tastes far more impressive than the effort involved.
Back when I was in school, I lived for Zatarain’s blackened chicken alfredo as an easy after-school dinner — have you tried it? I’ve long since moved on from frozen meals, but my love for creamy, blackened chicken comfort food never went anywhere. So I set out to create a version that’s just as satisfying, still quick and easy, and tastes truly restaurant-quality.
This blackened chicken alfredo is now on regular rotation at our house, and we somehow never get tired of it. Classic, silky alfredo sauce meets smoky, spice-crusted chicken, and the combo just works. It’s a straightforward stovetop dinner that comes together in about 20 minutes, making it perfect for busy weeknights without sacrificing flavor.
Everything here is made with familiar, everyday ingredients. Linguini is my noodle of choice (fresh if you can find it), tossed with a rich Alfredo sauce made with butter, garlic, flour, cream, milk, Parmesan, and a little parsley. Chicken breasts are coated in blackening seasoning, seared until juicy and deeply flavorful, then finished with butter and olive oil. Simple, comforting, and exactly the kind of meal that keeps everyone coming back for seconds.
Pro tips to follow
Here are my four tips for making the best blackened chicken Alfredo:
- Color = flavor: A deep golden-brown crust means more flavor. Use a heavy-bottomed pan, like stainless steel or cast iron, to properly sear the chicken.
- Same-pan magic: The spice rub flavors the chicken and leaves behind browned bits in the pan. Those get worked right into the Alfredo sauce, adding serious depth.
- Spice rub balance: Store-bought rubs work well, but a homemade Cajun-style seasoning gives you full control over the flavor and seasoning level.
- Homemade Alfredo sauce: Once you see how fast and easy homemade Alfredo is, you’ll never go back to jarred sauce again.
How to store leftovers
Once cooled, transfer your leftover blackened chicken Alfredo to a covered container and refrigerate for up to 4-5 days. It tastes even better the next day! Pasta recipes with cream sauces reheat best if you take the ‘low and slow’ approach. If you’re reheating it on the stovetop, add a splash of milk or cream if it looks dry.
Blackened Chicken Alfredo Pasta (with the best sauce!)
- Pin
Ingredients
The Pasta
- ▢ 8 ounces linguini (fresh is really nice)
- ▢ 1 tablespoon butter
- ▢ 3 cloves garlic (finely minced)
- ▢ 1 ½ tablespoon all-purpose flour
- ▢ 1 cup heavy cream
- ▢ 1 cup whole milk
- ▢ 1 cup grated parmesan cheese
- ▢ ¼ teaspoon EACH: salt and pepper (more to taste)
- ▢ ¼ cup Italian parsley (minced)
The Chicken
- ▢ 2 medium chicken breasts
- ▢ 1 ½ tablespoons blackening seasoning
- ▢ ½ teaspoon sea salt (omit if there is salt in your blackening seasoning)
- ▢ 1 tablespoon EACH: butter and olive oil
Instructions
- Bring a large pot of well-salted water to a boil. Add the linguini and cook according to the package directions. Reserve 1 cup of the cooking water and then drain the pasta, return it to the pot, and set it aside. 8 ounces linguini
- While the water heats, cut the chicken breasts in half to create two thin pieces each. Pound the thicker end with the heel of your hand to flatten it slightly. Sprinkle the blackening seasoning and salt (if using) evenly over the chicken. 2 medium chicken breasts, 1 ½ tablespoons blackening seasoning, ½ teaspoon sea salt
- Melt the butter and olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5 minutes per side, until it reaches an internal temperature of 165 degrees Fahrenheit and is dark brown. Remove the chicken from the pan (set the pan aside) and cover it – we like to put it in a low bowl with a plate over top as a lid. 1 tablespoon EACH: butter and olive oil
- Heat the butter over medium heat in the frying pan you used to cook the chicken. Add the garlic and cook for 1 minute. Add the flour and stir for 1 minute more. 1 tablespoon butter, 3 cloves garlic, 1 ½ tablespoon all-purpose flour
- Pour in the cream and milk and scrape the bottom of the pan to loosen the stuck on bits. When the milk is hot, add the parmesan cheese and whisk until it melts. Season to taste with salt and pepper – we like about ¼ teaspoon. 1 cup heavy cream, 1 cup whole milk, 1 cup grated parmesan cheese, ¼ teaspoon EACH: salt and pepper
- Pour the sauce over the cooked pasta and toss to coat. Add enough of the reserved cooking water to loosen the sauce and make it extra creamy – you won’t use all of it. Stir in the parsley. ¼ cup Italian parsley
- Divide the pasta between four plates. Slice the chicken and serve it on top of the pasta with a little extra minced parsley over top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More alfredo recipes
Dairy-Free Pumpkin Alfredo with Wilted Garlic Kale
Spaghetti Squash Alfredo
Dreamy Vegan Cauliflower Alfredo Sauce
Shrimp Tortellini in Lemon Garlic Cream Sauce
Blackened Chicken Alfredo Pasta (with the best sauce!)
Ingredients
The Pasta
- 8 ounces linguini , fresh is really nice
- 1 tablespoon butter
- 3 cloves garlic , finely minced
- 1 ½ tablespoon all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated parmesan cheese
- ¼ teaspoon EACH: salt and pepper , more to taste
- ¼ cup Italian parsley , minced
The Chicken
- 2 medium chicken breasts
- 1 ½ tablespoons blackening seasoning
- ½ teaspoon sea salt , omit if there is salt in your blackening seasoning
- 1 tablespoon EACH: butter and olive oil
Instructions
- Bring a large pot of well-salted water to a boil. Add the linguini and cook according to the package directions. Reserve 1 cup of the cooking water and then drain the pasta, return it to the pot, and set it aside. 8 ounces linguini
- While the water heats, cut the chicken breasts in half to create two thin pieces each. Pound the thicker end with the heel of your hand to flatten it slightly. Sprinkle the blackening seasoning and salt (if using) evenly over the chicken. 2 medium chicken breasts, 1 ½ tablespoons blackening seasoning, ½ teaspoon sea salt
- Melt the butter and olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5 minutes per side, until it reaches an internal temperature of 165 degrees Fahrenheit and is dark brown. Remove the chicken from the pan (set the pan aside) and cover it - we like to put it in a low bowl with a plate over top as a lid. 1 tablespoon EACH: butter and olive oil
- Heat the butter over medium heat in the frying pan you used to cook the chicken. Add the garlic and cook for 1 minute. Add the flour and stir for 1 minute more. 1 tablespoon butter, 3 cloves garlic, 1 ½ tablespoon all-purpose flour
- Pour in the cream and milk and scrape the bottom of the pan to loosen the stuck on bits. When the milk is hot, add the parmesan cheese and whisk until it melts. Season to taste with salt and pepper - we like about ¼ teaspoon. 1 cup heavy cream, 1 cup whole milk, 1 cup grated parmesan cheese, ¼ teaspoon EACH: salt and pepper
- Pour the sauce over the cooked pasta and toss to coat. Add enough of the reserved cooking water to loosen the sauce and make it extra creamy - you won’t use all of it. Stir in the parsley. ¼ cup Italian parsley
- Divide the pasta between four plates. Slice the chicken and serve it on top of the pasta with a little extra minced parsley over top.
