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Blackened Chicken Alfredo | Simple recipe full of flavor. Creamy and spicy all at the same time. Great for date night. #blackenedchicken #alfredo #weeknightmeal
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5 from 3 votes

Blackened Chicken Alfredo

Perfectly spiced chicken sitting on top of wonderfully creamy pasta. Simple recipe you'll have ready to eat in less than 30 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4 servings
Calories: 768kcal

Ingredients

Blackened Chicken

  • 1 teaspoon each: paprika, cumin, onion powder, pepper, cayenne pepper, and salt.
  • 2 chicken breasts about 1.5-2 pounds

Alfredo Sauce

  • 1 tablespoon minced garlic
  • 1 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour or gluten free flour blend
  • 1 cup chicken stock
  • 1 cup whole milk or 2%, or dairy free alternative
  • 1 cup grated parmesan cheese fresh, not out of the plastic container
  • 1/2 teaspoon each: salt and pepper
  • 1/2 teaspoon cayenne or red pepper flakes optional
  • 16 ounces fettuccine pasta noodles or your favorite gluten free noodles

Instructions

  • Put on your pasta pot with water and bring to a boil.
  • Butterfly chicken by slicing chicken breast in half lengthwise along the side and spreading open (like a butterfly).
  • Mix spices together and rub into both sides of butterflied chicken.
  • Heat olive oil in skillet (that has a lid) on medium heat for 3-4 minutes until hot.
  • Add chicken to skillet and cook on both sides for 3-4 minutes. Be sure to cover with a lid to keep oil from splattering.
  • Remove chicken when cooked through to 165°F.
  • Remove chicken from skillet. Allow to cool 5 minutes. Cut into 1/2" strips and set aside.
  • Pasta water should be boiling by this point, cook your noodles according to the package directions.

Alfredo Sauce

  • While noodles cook, heat a large skillet over medium heat. Add butter and garlic. Heat for 1 minute until fragrant, being careful not to burn the garlic.
  • Using a whisk, add flour and stir for 30 seconds.
  • Slowly add broth and milk, making sure to break up any flour clumps.
  • Allow to thicken while stirring periodically so it does not burn. This should take about 5 minutes.
  • Remove from heat and whisk in parmesan, salt, pepper, and red pepper flakes (if using).
  • Pour alfredo sauce over cooked pasta and top with sliced chicken.
  • Top it off with more parmesan and minced parsley for some added color. ENJOY!

Notes

Chicken is SPICY if you use the recommended amount of cayenne. Use less cayenne pepper and black pepper to make less spicy. OR, bake it in the oven (slower heat will keep it from getting too spicy).

Nutrition

Calories: 768kcal | Carbohydrates: 96g | Protein: 53g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 634mg | Potassium: 876mg | Fiber: 4g | Sugar: 7g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 381mg | Iron: 3mg