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If you love creamy, flavorful pasta dishes with a bit of a spicy kick, this Blackened Chicken Alfredo Recipe is going to become your new favorite weeknight dinner. Imagine juicy chicken breasts perfectly blackened with a blend of herbs and spices, paired with silky alfredo sauce coating tender fettuccine, all brightened up with fresh tomatoes and green onions. It’s a harmonious marriage of bold and comforting flavors that’s surprisingly easy to pull together but feels like a restaurant-quality treat every time.
Ingredients You’ll Need
Each ingredient in this Blackened Chicken Alfredo Recipe plays a vital role in balancing flavor and texture, from the fragrant herbs in the marinade to the creamy sauce that hugs the pasta just right.
- Garlic powder: Brings a warm, savory base note to the blackening spice mix.
- Onion powder: Adds subtle sweetness and depth without overpowering the dish.
- Dried thyme: Contributes an earthy aroma that complements the chicken beautifully.
- Dried oregano: Offers a hint of Mediterranean freshness in the spice blend.
- Paprika: Gives vibrant color and mild smoky undertones to the chicken crust.
- Dried tarragon: Introduces a slight anise flavor for complexity in the seasoning.
- Salt: Essential for enhancing all the other flavors in the dish.
- Ground red pepper: Delivers the signature spicy kick that makes the blackened coating unforgettable.
- Black pepper: Adds a sharp, aromatic heat layered with the red pepper.
- Olive oil: Helps the seasoning adhere while cooking and keeps the chicken moist.
- Worcestershire sauce: Imparts a savory, tangy depth that elevates the marinade.
- Chicken breasts: Pounded evenly to ensure perfect cooking and tenderness.
- Dried fettuccine: The ideal pasta shape to hold onto every bit of creamy alfredo sauce.
- Alfredo sauce: Rich and smooth, it ties the whole dish together with indulgent flavor.
- Roma tomato: Adds juicy freshness and a pop of color.
- Green onions: Bring mild sharpness and crunch for contrast in each bite.
How to Make Blackened Chicken Alfredo Recipe
Step 1: Marinate the Chicken
Start by combining garlic powder, onion powder, dried thyme, oregano, paprika, tarragon, salt, ground red pepper, black pepper, olive oil, and Worcestershire sauce in a heavy-duty ziplock bag. Add the chicken breasts and seal the bag tightly. Refrigerate and let the flavors work their magic for at least eight hours, turning the bag occasionally for an even marinade. This slow soak infuses the chicken with incredible depth and the perfect amount of spice you’ll love.
Step 2: Cook the Chicken
When you’re ready to cook, remove the chicken from the marinade and discard the leftover liquid. Heat a skillet over medium-high heat and cook the chicken breasts for about five minutes on each side, or until they develop a beautiful, darkened crust and are cooked through. The blackening technique creates a delightful smoky crust that seals in the juiciness. Let the chicken rest briefly before slicing it diagonally for a stunning presentation and perfect bite-sized pieces.
Step 3: Prepare the Pasta and Sauce
Cook your fettuccine following the package directions until perfectly al dente. While the pasta cooks, gently warm the alfredo sauce in a separate pan or microwave. Drain the pasta and toss it with the warm sauce until each strand is luxuriously coated. Stir in the chopped Roma tomatoes and green onions to brighten up the creaminess with fresh notes and a hint of crunch.
Step 4: Combine and Serve
Plate the creamy pasta on plates or in bowls, then layer on the sliced blackened chicken for a gorgeous contrast against the white sauce. A sprinkle of freshly grated Parmesan cheese on top adds just the right salty finish to this indulgent dish. Serve immediately and prepare to be wowed by how each bite delivers creaminess balanced with bold, spicy flavors.
How to Serve Blackened Chicken Alfredo Recipe
Garnishes
Garnishing this Blackened Chicken Alfredo Recipe is your chance to add a little extra flair. Consider a light dusting of Parmesan cheese for cheesy richness, a sprinkle of chopped fresh parsley for herbal brightness, or even a few red pepper flakes if you want to dial up the heat. These small touches add layers of flavor and make the dish look just as incredible as it tastes.
Side Dishes
Since the Blackened Chicken Alfredo Recipe is rich and filling, pairing it with lighter sides works best. A simple green salad with a lemon vinaigrette or steamed vegetables like broccoli or asparagus offer fresh, crisp contrasts. Garlic bread or a crusty baguette is also perfect for soaking up any leftover alfredo sauce on the plate.
Creative Ways to Present
Instead of a traditional plate, try serving this dish family-style in a large pasta bowl so everyone can dig in together. Alternatively, present individual portions in wide, shallow bowls to showcase the blackened chicken on top of the creamy pasta. For a fun twist, serve it in warm pasta bowls with edible flowers or microgreens on top to impress guests with a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Blackened Chicken Alfredo Recipe leftovers store beautifully when refrigerated in an airtight container for up to three days. The sauce will thicken as it chills, so it’s best to reheat gently with a splash of milk or cream to restore that luscious texture.
Freezing
If you want to freeze, separate the chicken from the pasta and sauce. Freeze the cooked chicken pieces wrapped tightly and the pasta with sauce in separate containers for up to two months. This helps maintain flavor and texture, so your leftovers taste just as wonderful.
Reheating
To reheat frozen or refrigerated Blackened Chicken Alfredo Recipe, thaw in the fridge overnight if frozen. Warm gently in a skillet over low heat or microwave in short bursts, stirring in a bit of cream or broth to keep the sauce velvety. Add the sliced chicken on top or reheat together gently so nothing dries out.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While chicken breasts are ideal for even cooking and slicing, boneless, skinless chicken thighs can also work well, adding extra moisture and a richer flavor. Just adjust cooking time accordingly to ensure they’re cooked through.
Is this dish very spicy?
The Blackened Chicken Alfredo Recipe has a moderate spicy kick from the ground red pepper and black pepper in the seasoning. If you prefer milder flavors, you can reduce or omit the red pepper without sacrificing the delicious blackened taste.
Can I make Alfredo sauce from scratch?
Of course! Homemade Alfredo sauce using butter, cream, garlic, and Parmesan cheese will elevate this recipe even more. However, the jarred version keeps this dish quick and convenient for busy nights without compromising flavor.
What pasta can I substitute for fettuccine?
While fettuccine is traditional and perfect for holding the creamy sauce, you can use linguine, pappardelle, or even penne if you prefer. Just make sure to adjust cooking time based on the pasta shape you choose.
Can I grill the chicken instead of cooking it in a skillet?
Yes! Grilling the marinated blackened chicken adds a smoky char that pairs wonderfully with the creamy Alfredo sauce. Just make sure to oil the grill grates to prevent sticking, and cook over medium heat for even cooking.
Final Thoughts
This Blackened Chicken Alfredo Recipe is a true crowd-pleaser that brings together the best of spicy, creamy, and fresh flavors in one memorable dish. Whether you’re cooking for family, friends, or simply treating yourself, it’s a recipe that’s both approachable and impressive. Don’t hesitate—grab the ingredients, follow these steps, and enjoy a comforting dinner that always feels special!
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Blackened Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Blackened Chicken Alfredo recipe features juicy, perfectly seasoned chicken breasts marinated in a blend of herbs and spices, seared to a blackened perfection, and served over creamy fettuccine Alfredo tossed with fresh tomatoes and green onions. A flavorful and comforting dish perfect for a hearty dinner.
Ingredients
Marinade and Chicken
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 1 Tbsp paprika
- 1 Tbsp dried tarragon
- 1 tsp salt
- 1 tsp ground red pepper
- ½ tsp black pepper
- â…” cup olive oil
- ½ cup Worcestershire sauce
- 4 chicken breasts, pounded to an even thickness
Pasta and Sauce
- 1 (12-oz) package dried fettuccine
- 1 (15-oz) jar Alfredo sauce
- 1 Roma tomato, chopped
- 3 green onions, chopped
- Parmesan cheese, for garnish
Instructions
- Marinate the Chicken: Combine garlic powder, onion powder, dried thyme, dried oregano, paprika, dried tarragon, salt, ground red pepper, black pepper, olive oil, and Worcestershire sauce in a heavy-duty ziplock bag. Add the pounded chicken breasts, seal the bag, and marinate in the refrigerator for at least 8 hours, turning occasionally to ensure even flavor infusion.
- Cook the Chicken: Remove the chicken breasts from the marinade, discarding the marinade. Heat a skillet over medium-high heat and cook the chicken for about 5 minutes on each side, or until the chicken is well browned and cooked through. Once done, slice the chicken diagonally and set aside.
- Prepare the Pasta and Sauce: Cook the fettuccine according to package directions until al dente. Warm the jar of Alfredo sauce and toss it with the cooked pasta. Stir in the chopped Roma tomato and green onions, mixing gently to combine the flavors.
- Serve: Plate the Alfredo pasta mixture in bowls or on plates, top with the sliced blackened chicken, and garnish with grated Parmesan cheese. Serve immediately while hot and enjoy!
Notes
- For best flavor, marinate the chicken overnight or for at least 8 hours.
- Adjust the ground red pepper to control the heat level to your preference.
- You can use fresh Alfredo sauce made from scratch for a richer taste.
- If preferred, garnish with chopped parsley for extra color and freshness.
- Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
