Blackened Chicken Fettuccini Alfredo
This easy to make Blackened Chicken Fettuccini Alfredo is rich and creamy, and the ultimate comfort food with a bold, flavorful twist. It’s easy to make in under 45 minutes and has restaurant-quality flavors.
Fettuccini Alfredo is a fan favorite for good reason – it’s one of the classics that withstands the test of time. This Blackened Chicken Fettuccini Alfredo recipe is a spiced, flavor-packed twist on tradition, and tastes just like a fresh pasta dish from your favorite restaurant, but can be easily made in the comfort of your own kitchen.
Juicy, spice-crusted chicken is paired with a rich, creamy Alfredo sauce and perfectly cooked pasta for a simply irresistible flavor combination. The bold, smoky blackened seasoning balances the luxurious sauce just right, and it comes together quickly in about 30 minutes, making this Blackened Chicken Fettuccini Alfredo ideal for any night of the week.
If you like this recipe, try these other rich and creamy pasta dishes. This Creamy Smoked Salmon Pasta is easy, yet elegant and we love this Lemon Garlic Shrimp Pasta for a quick and flavorful dinner.
Table of Contents
Why You’ll Love This Recipe
- Restaurant-Quality At Home: Made with just a handful of good quality, simple ingredients, and a rich, creamy sauce, this dish has all the restaurant-quality flavor you get when dining out, but it’s easy enough to make in your own kitchen.
- Perfect Protein + Pasta Combo: With fresh, chewy pasta and tender chicken, this dish has the best of both worlds – hearty carbs and lean protein.
- Customizable: This recipe is easy enough to change based on your preferences. Add or omit ingredients, and adjust the spice level depending on what you like.
- Family-Friendly But Fancy Enough: Familiar flavors and ingredients make this dish a favorite among adults and kids alike, but the rich, luxurious textures give it a slightly elevated feel.
Ingredients
For The Chicken:
- Chicken: We like boneless, skinless breasts for their tender texture and flavor.
- Olive Oil: Use a high-quality extra virgin olive oil.
- Smoked Paprika: For a subtle smokiness and heat.
- Garlic Powder & Onion Powder: Adds aromatic flavor.
- Dried Thyme & Oregano: Classic Italian herb seasonings to add.
- Cayenne Pepper: Use as little or as much as you’d like depending on how spicy you like it.
- Salt & Pepper: Season generously, always.
For The Pasta:
- Fettuccini: We recommend using a high-quality bronze-die fettuccine or fettuccine nests for the best texture.
- Butter: We recommend unsalted to control how salty the dish is. You can always adjust as you go.
- Heavy Whipping Cream: For that signature rich and luxurious creamy texture.
- Parmesan: Freshly grate your own for the best flavor and texture.
- Pasta Water: Be sure to reserve about a cup of this liquid gold starchy pasta cooking water to help loosen the sauce and emulsify.
- Parsley: A bright and fresh finishing touch.
How To Make Blackened Chicken Fettuccini Alfredo
- Preheat oven to 400°F.
- Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
- Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
- Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
- In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
- Add the drained pasta and toss to coat evenly.
- Turn off the heat. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
- Add reserved pasta water, a few Tablespoons at a time, tossing until the sauce becomes smooth, glossy, and coats the pasta.
- Slice the chicken into bite-sized strips or pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
- Garnish with fresh parsley and additional Parmesan cheese before serving.
Expert Tips
- Use Freshly Grated Parmesan: This step is worth it, believe us. Use a good, high-quality parm for the best flavor and texture. Pre-grated cheese doesn’t melt as nicely.
- Gently Simmer Sauce: Keep sauce at a gentle bubble instead of a hard boil to prevent the sauce from breaking.
- Pound Chicken Evenly if Needed: If your breasts are different sizes, try pounding them to be the same thickness. This will help it cook evenly, and will give it the best texture.
- Rest Chicken Before Slicing: Let the chicken sit for at least 10 minutes to prevent all of the juices from running out.
- Al Dente Pasta: Cook the fettuccini until it’s slightly underdone, tender but still with a bite. It’ll continue cooking in the pan, and you don’t want an overly soft or mushy texture. And reminder, reserve some of that pasta water to gradually add into the sauce for that glossy texture.
What Is Blackening Seasoning?
Blackening seasoning is a smoky, savory, and bold spice blend typically made with paprika, garlic powder, onion powder, cayenne, thyme, oregano, and black pepper. It’s usually used as a coating for protein before searing, then creates a flavorful charred crust when cooked in a hot pan.
Variations
- Add Shrimp: Try using blackened shrimp for another lean protein option and a new flavor twist.
- Add Spinach or Broccoli: For extra nutrition and a nice, fresh pop of color.
- Try Different Pasta Shapes: Swap out the fettuccini for any other long, thin noodle like spaghetti, linguini or bucatini. Or try a short cut pasta like rigatoni or cavatappi.
- Use Half-and-Half: If you want a slightly lighter dish that’s still rich and silky, substitute the heavy cream for half and half.
- Add Mushrooms: For a hearty and earthy flavory and meaty texture. A classic flavor combination.
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock, or milk to loosen the sauce, tossing occasionally to warm the chicken.
If needed, you can freeze leftovers for up to 2-3 months in an airtight container, but we don’t usually recommend this, as the sauce can separate once thawed, and the noodles can turn mushy.
To save time, make the chicken in advance and store in the fridge. Then, add it into the hot pasta dish as it cooks to rewarm.
FAQs
You can adjust the spice level in this dish. The creamy alfredo sauce itself is mellow, but the blackening seasoning is what makes the chicken and dish spicy. Use as much or as little of this spice blend as you prefer, or if you’re making your own mix, add a lot or a little cayenne to determine how spicy it will be.
Sure. There are many store-bought brands and varieties available. We really love the flavor and rich texture of the homemade sauce, but if you’re in a pinch, store-bought Alfredo will do.
They’re similar in ingredients, but blackened seasoning usually contains more smoked paprika, and is meant to created a dark, charred crust. While Cajun is a versatile spicy spice blend.
Simmer the sauce on medium-low, and avoid boiling it — this will cause it to break. Also, use freshly grated cheese for the best melting texture, and be sure to use starchy pasta water with the heavy cream to create that glossy emulsification.
More Easy Italian Chicken Recipes
Blackened Chicken Fettuccini Alfredo
Equipment
- 1 Large Pot
- 1 Large oven-safe skillet
Ingredients
For the chicken:
- 1 1/2 pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon dried oregano
- 1/2 Teaspoon dried thyme
- 1/4 Teaspoon cayenne pepper
- 1 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
For the pasta:
- 12 ounces fettuccine
- 3 Tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1 cup finely grated Parmesan cheese
- 1 cup reserved pasta water
- 2 tablespoons fresh parsley
Instructions
- Preheat oven to 400°F.
- Pat the chicken dry. Drizzle with olive oil and coat evenly with the seasoning mixture, pressing it into the surface.
- Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until a deep golden crust forms.
- Transfer the skillet to the oven and cook for 4-6 minutes, or until the chicken reaches 165°F. Remove and let rest before slicing.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve at least 1 cup of pasta water before draining.
- In the same pot over low heat, add the butter and heavy cream. Stir until the butter is melted and the mixture is warm, not boiling.
- Add the drained pasta and toss to coat evenly.
- Turn the heat to low. Gradually add the Parmesan cheese, tossing continuously until it melts smoothly.
- Add reserved pasta water, a few tablespoons at a time, tossing until the sauce is smooth and glossy, and coats the pasta.
- Slice the chicken into bite-sized pieces. Add most of the chicken back to the pasta and toss gently to combine, reserving a few pieces for serving on top if desired.
- Garnish with fresh parsley and additional Parmesan cheese before serving.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. You can store the chicken and pasta separately, if preferred. Reheat gently on the stove over medium with a splash of water, stock or milk to loosen the sauce, tossing occasionally to warm the chicken.
- If needed, freeze leftovers for up to 2-3 months in an airtight container. It’s not usually recommended to do this, as the sauce can separate once thawed, and the noodles can turn mushy
- To save time, make the chicken in advance and store in the fridge. Then, add it to the hot pasta dish as it cooks to rewarm.
- Use freshly grated Parmesan cheese for the smoothest sauce. Pre-shredded cheese will not melt properly.
- Keep the heat low when adding the cheese to prevent clumping or separation.
- Add pasta water gradually until the sauce is glossy and lightly coats the pasta, not thick or heavy.
- Let the chicken rest before slicing to keep it juicy.
- Bronze-die fettuccine nests give a softer texture and help the sauce cling better than traditional boxed fettuccine..
