It’s midweek, you fancy an ultra creamy pasta dish, but the rest of the family want to eat spicy chicken Cajun-style. What a conundrum, right? Not anymore! Blackened Chicken Alfredo might seem like an unlikely pairing of rich cheesy sauce and smoky-rubbed chicken but believe me- it’s a delicious hybrid that just put an end to dinner drama.
If Blackened Chicken Alfredo is one step too far into the fusion food world, play it safe with classically flavoured sun-dried tomato pasta with chicken. This favourite brings together succulent chicken breast, slurpy spaghetti, ripe tomatoes and a flutter of chilli flakes.

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Chicken Alfredo
Do you Alfredo? I do! And do! You could say that I’m a bit of an Alfredo fanatic with no less than 5 recipes on the blog. But what’s not to love? The ultimate in unctuous white pasta sauce, homemade alfredo sauce takes less than 10 minutes to make and consists of only 3 common ingredients.
But if you like some lean protein with your pasta, or cook for someone who does, the not-so-humble Alfredo can be given a fortifying boost with chicken. As well as this blackened chicken recipe, you could try Chicken Broccoli Alfredo for one pan winning, or Prosciutto-wrapped Chicken Alfredo, for something fancier.
All three chicken Alfredo recipes marry the trademark cream sauce and nutritious chicken, delivering a budget-friendly, well-balanced meal, rapido!

Blackened chicken seasoning
Let’s just get one thing clear: blackened does not mean burnt. The term blackened actually refers to the dark brown, nearly black colour the spice mix turns when cooked in a skillet or frying pan.
So, what is blackened chicken? Blackened chicken is chicken that has been rubbed, or coated, with a particular mix of seasonings and then fried or grilled.
While you can buy a ready-made seasoning mix, sometimes labelled Cajun Seasoning, I’ll bet you have all the ingredients in your stores already.
I combine paprika, for smokiness, cayenne for a kick, cumin for warmth, and (dried) thyme for bittersweetness. Onion and garlic are essential flavours too, the powder form contributes to the rub mix, so don’t try and substitute for the fresh stuff as you’ll end up with a paste!
All that said, if you do happen to have a charring situation on your hands, by all means, just say it’s blackened. We all need a convenient excuse from time to time. *wink*

Recipe tips and notes
- If you find spices a bit intimidating, just dial the measures down by half. The result will be pleasingly subtle. Keep the salt as recommended though.
- A top tip for ensuring thoroughly cooked chicken is to slice the breasts in half lengthways. And they’ll cook quicker too.
- Don’t be tempted to cut the breasts into strips before cooking though. They stay juicier when cooked whole. Or wholeish.
- I will forever campaign for ‘freshly grated’ cheeses! Pre-grated cheese pales in comparison when it comes to flavour, and they contain preservatives that ruin the texture too.
- I’m still on ‘freshly grated’ cheese. You will need less Parmesan if you grate it yourself. I recommend buying a block as they keep in the fridge for up to about 8 weeks once opened. So that’s a lot of tasty Alfredo!
- Still going. Freshly grated Parmesan will melt seamlessly into your sauce making it silky, not lumpy. And I rest my case.
- It can be tempting to opt for lower fat cream, but it really does make a difference. Light (single UK) or half and half cream will result in a thinner, less decadent sauce. But this dish is not for calorie counting.
- Make sure the heat is low when combining the ingredients, this helps the cheese to melt slowly and completely. Also, a high heat will split the cream.
- Don’t skip dusting the sauce with a few fine gratings of nutmeg for a whisper of warmth and sweetness.
- Finally, mix the cooked pasta with the sauce so every ribbon of fettucine is coated in lip-smacking Alfredo. I also always season with a last sprinkle of salt too.

Serving suggestions
Blackened chicken Alfredo is a powerhouse of flavours; intense spices, rich cream, tangy parmesan, so it’s best balanced with simple and fresh tasting sides. I’d serve a leafy green salad for something cool, or lemon butter green beans or roasted tenderstem broccoli with lemon garlic vinaigrette for something warm.
In my house it is considered virtually a crime to serve pasta without garlic bread, so I usually have a part-baked baguette at the ready for my under-10-minute air fryer garlic bread.
Storage and leftovers
Pasta dishes are at their very best cooked then served steaming! Hot, al dente, perfect. I rarely save leftover pasta as it can go a little mushy when refrigerated. But if you can’t bear the waste, cover and keep in the fridge for up to 3 days.
And in case you were contemplating it, blackened chicken pasta is definitely not one for the freezer.
Other pasta recipes to try
- Easy Carbonara Sauce (No Cream)
- Tomato and Mascarpone Pasta Sauce
- Creamy Tagliatelle with Bacon, Mushrooms and Truffle Oil
- Layered Italian Baked Mac and Cheese

Blackened Chicken Alfredo
Ingredients
- 2 chicken breasts cut in half lengthwise
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp dried thyme
- ½ tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
For the Alfredo sauce
- 3 tbsp butter
- 500ml / 2 cups double / heavy cream
- 120g / 1 ¼ cup freshly grated Parmesan cheese
- 1 pinch grated nutmeg
- Salt to taste
- 450g/1lb fettuccine
Instructions
- Start by cooking the pasta according to package instructions in a large pot of salted water. Then in a large plate mix the paprika, cayenne pepper, ground cumin, dried thyme, salt and onion powder, set aside till needed.
- While the pasta is boiling, cut the chicken breasts in half lengthwise then coat them in the spice mix.
- Heat the olive oil in a large pan and cook the seasoned chicken over medium heat until done all the way through, which will take approximately 5-7 minutes depending on the thickness of the pieces. Remove to a separate plate.
- Lower the heat to low and wipe the pan clean with a paper towel. Add the butter and let it melt add the double/heavy cream and let it heat for about 5 minutes, then stir in the grated Parmesan and allow the cheese to melt slowly into the sauce, continue stirring until the sauce comes together, then sprinkle with nutmeg and take it off the heat.
- Drain the pasta and reserve 125ml/½ cup of the pasta water, add the pasta to the pan with the sauce and toss gently to coat, season with salt to taste, add a splash of the reserved pasta water to loosen the sauce if it gets too thick. Top with the sliced blackened chicken and serve.
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