This Blackened Chicken Alfredo Pasta is the perfect mix of spicy, creamy, and savory.

Juicy, seared chicken breasts seasoned with homemade blackened seasoning are served over silky parmesan Alfredo sauce and tender noodles.

It’s a restaurant-quality comfort dish that’s easy enough for weeknights and impressive enough for guests.

Why You’ll Love This Recipe

Spicy meets creamy – Perfect flavor balance

Hearty and satisfying – A full meal in one bowl

Customizable – Use your favorite pasta or protein

Make-ahead friendly – Cook components in advance

Crowd-pleaser – Bold and comforting for any palate

What You’ll Need (Ingredient Highlights)

Chicken breasts – Pounded thin for quick, even cooking

Mafaldine or fettuccini noodles – Twists or ribbons hold the sauce well

Butter + olive oil – For searing and sauce base

Garlic – Adds bold flavor

Heavy cream – For a rich, silky Alfredo base

Parmesan cheese – Freshly shredded is best

Blackened seasoning – Homemade blend of paprika, cayenne, herbs, and garlic

How to Make Blackened Chicken Alfredo Pasta

Step 1: Prep and Season the Chicken

Pound 3 chicken breasts to ¼-inch thickness.

Rub with olive oil and season both sides with 2–3 tbsp blackened seasoning.

Step 2: Sear the Chicken
Heat 2 tbsp olive oil in a skillet over medium-high.

Cook chicken 3–4 minutes until golden underneath.

Flip, reduce heat to low, and add 2 tbsp butter + 2 tsp minced garlic.

Cook another 5–6 minutes until internal temp reaches 165°F. Rest under foil.

Step 3: Start the Sauce
In the same skillet, melt remaining 4 tbsp butter over medium heat.

Add remaining minced garlic and sauté 1–2 minutes until fragrant.

Step 4: Add Cream and Seasoning
Stir in 2 cups heavy cream and 2–3 tsp blackened seasoning.

Simmer gently for 5 minutes to thicken.

Step 5: Cook the Pasta
Boil 1 lb mafaldine (or other noodles) until al dente.

Reserve ⅓ cup pasta water before draining.

Step 6: Finish the Sauce
Stir 1½ cups shredded parmesan into the sauce until melted.

Add pasta water and taste. Adjust salt, pepper, or seasoning if needed.

Step 7: Combine and Serve
Add cooked pasta to sauce and toss to coat.

Slice rested chicken and arrange over pasta.

Sprinkle with extra blackened seasoning or parmesan if desired.

Serving Ideas

Garlic bread or Texas toast – For sopping up sauce

Side Caesar salad – Crisp and refreshing

Roasted broccoli or asparagus – Balances richness

Chili flakes or hot sauce – For extra heat

Variations & Substitutions

Use shrimp or salmon instead of chicken

Sub half-and-half for a lighter sauce

Try with penne, rigatoni, or tagliatelle

Make it low-carb with zucchini noodles

Storage & Reheating Tips

Store leftovers in an airtight container in fridge for up to 3 days

Reheat gently in a skillet with a splash of cream or milk

Do not freeze – Cream sauces can separate

FAQs

Can I use store-bought blackened seasoning?
Yes! Start with 2 tablespoons and adjust to taste.

What’s the best pasta for Alfredo?
Fettuccine or mafaldine are ideal, but any sturdy noodle will work.

How spicy is it?
Moderately spicy. Reduce cayenne for milder flavor.

Can I make the sauce ahead?
Yes, store in fridge and reheat gently with a splash of cream.

What if my sauce gets too thick?
Stir in reserved pasta water or more cream.

Can I use pre-cooked chicken?
Yes, just warm and slice before adding to pasta.

Final Thoughts

This Blackened Chicken Alfredo Pasta is the ultimate comfort food with a fiery twist.

Creamy, cheesy, and full of bold Cajun flavor, it’s an easy dinner that feels indulgent yet doable on a weeknight.

Pair with garlic bread and dig in!