Blackened Chicken Alfredo Pasta
This Blackened Chicken Alfredo Pasta brings bold, smoky flavor to creamy pasta perfection. Juicy seared chicken coated in a homemade blackened seasoning is served over tender noodles tossed in a rich garlic-Parmesan Alfredo sauce. It’s indulgent, satisfying, and surprisingly easy for weeknights or entertaining.
Ingredients
- 1 lb mafaldine or fettuccine noodles
- 3 chicken breasts
- 4 tbsp olive oil
- 6 tbsp butter
- 6 –8 cloves garlic minced
- 2 cups heavy cream
- 1½ cups shredded parmesan cheese
- 4 tbsp blackened seasoning divided
- Salt and pepper to taste
Blackened Seasoning
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp thyme
- ½ tsp oregano
Instructions
- Pound chicken and season with 2–3 tbsp seasoning.
- Sear in 2 tbsp olive oil, then add 2 tbsp butter and 2 tsp garlic.
- Cook through and rest.
- Melt remaining butter, sauté garlic.
- Add cream + seasoning. Simmer 5 mins.
- Cook pasta. Reserve ⅓ cup water.
- Stir parmesan into sauce. Add pasta water.
- See full steps with tips & photos → https://mischacrossing.com/blackened-chicken-alfredo-pasta/
Notes
- Pasta Choice: Mafaldine adds a fancy flair with its ruffled edges, but fettuccine, linguine, or tagliatelle also work beautifully.
- Cream Substitutes: For a lighter version, use half-and-half or a mix of milk and Greek yogurt, though sauce may be thinner.
- Spice Control: Use only 1–2 tablespoons of seasoning for a milder flavor. The full 4 tbsp brings medium heat and intense flavor.