Blackened Chicken Alfredo Recipe

This Blackened Chicken Alfredo is rich, smoky, creamy, and absolutely loaded with flavor. Juicy blackened chicken breasts are coated in a bold homemade Cajun-style spice blend, seared or grilled until they're charred at the edges, then sliced and served over tender pasta tossed in a velvety Alfredo sauce. The sauce is made with Parmesan, blue cheese, cream cheese, and a touch of chili flakes, so it's ultra-creamy with just the right amount of tang and heat. It's the perfect fusion of blackened chicken pasta and indulgent Italian comfort food, and it's surprisingly easy to pull off at home.

Why You'll Love This Blackened Chicken Alfredo

I created an Alfredo sauce made without heavy cream that turned into a reader favorite, and while I love that lighter version, I also wanted a more elevated, indulgent Alfredo for nights when you really want to go all-in. That's where this blackened chicken Alfredo came in. I set out to create the richest, creamiest Alfredo sauce I could while still keeping it smooth and not overly heavy, then paired it with flavorful, juicy blackened chicken for contrast. After testing different spice mixes and cheese combinations, this is the version that hit that “restaurant-quality at home” level for me.

The blackened chicken brings spice, smokiness, and depth that cuts through the richness of the sauce and keeps every bite interesting. The combination of blue cheese and Parmesan gives the Alfredo sauce a layered, gourmet flavor, while the cream cheese helps make it extra smooth and clingy, so it coats every piece of pasta. A little chili flake brightens things up and adds a gentle kick without making it too spicy.

The result is a creamy blackened chicken pasta that feels like something you would order at a nice restaurant, but you can make it in under an hour in your own kitchen. It's a showstopper for date nights, dinner parties, or any time you want a pasta dish that's seriously satisfying while still being easy to make at home.

Ingredients You’ll Need

For the Blackened Chicken:

• 3 boneless, skinless chicken breasts
• 1 tablespoon smoked paprika
• ½ tablespoon black pepper
• ½ tablespoon salt
• ½ tablespoon garlic powder
• ½ tablespoon dried parsley

For the Pasta:

• 1 lb cooked penne (or your favorite pasta)

For the Alfredo Sauce:

• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 2 cups milk
• ½ cup heavy cream
• 3 tablespoon cream cheese
• ⅓ cup blue cheese
• ⅓ cup Parmesan cheese
• ½ teaspoon red chili flakes
• Salt & pepper, to taste
• 1 teaspoon dried parsley
• ½ teaspoon oregano

How To Make Blackened Chicken Alfredo

Step 1: Cook the blackened chicken

Mix smoked paprika, black pepper, salt, garlic powder, and dried parsley together in a bowl. Rub the blackened seasoning mixture generously onto both sides of the chicken breasts, making sure they are evenly coated.

Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6–8 minutes per side, or until the outside is nicely charred and the internal temperature reaches 165°F (74°C) in the thickest part. Transfer the chicken to a plate, tent loosely with foil, and let it rest for a few minutes, then slice into thin strips.

Step 2: Start the Alfredo base

While the chicken rests, heat the butter in a large skillet over medium heat. Once melted and foamy, reduce the heat to low and whisk in the all-purpose flour. Cook, whisking constantly, for 1–2 minutes until the roux is smooth and slightly bubbly, which helps cook off the raw flour taste.

Step 3: Add the milk and cream

Gradually add the milk, whisking as you pour to avoid lumps. Once the mixture is smooth, add the heavy cream and continue whisking until the sauce begins to thicken slightly. Keep the heat on low to medium-low so the dairy does not scorch or boil.

Step 4: Melt in the cream cheese and seasonings

Add the cream cheese to the pan in small pieces. Stir continuously until it melts and the sauce is completely smooth and creamy. Stir in the seasonings from your recipe, that would be the salt, pepper, chili flakes, parsely, and oregano. Taste and adjust, remembering you will also add salty cheeses in the next step.

Step 5: Add the pasta and cheese

Add the cooked pasta straight into the skillet with the Alfredo sauce. Toss gently until all the pasta is well coated. Sprinkle in the blue cheese and grated Parmesan and stir until the cheeses melt into the sauce and everything is evenly combined. If the sauce seems too thick, add a splash of pasta cooking water or milk to loosen it.

Step 6: Assemble and serve

Transfer the creamy pasta to a serving dish (or serve directly from the skillet) and arrange the sliced blackened chicken on top. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if you like. Serve immediately while hot and enjoy your blackened chicken Alfredo.

Expert Tips To Make The Best Blackened Chicken Alfredo

• Use an internal thermometer for perfectly cooked chicken. Blackened chicken relies on high heat to get that deep color and flavor on the outside, so it is easy to undercook or overcook if you're guessing. Use an instant-read thermometer and pull the chicken when it hits 165°F. Letting it rest before slicing keeps the meat juicy and prevents the juices from running out into the sauce.
• Let the seasoning marinate into the chicken. For maximum flavor, let the chicken sit in the blackening spice for at least 15–30 minutes before grilling. If you have more time, you can marinate it for a few hours in the fridge. This helps the spices penetrate a bit and gives the chicken more Cajun-style flavor instead of just a surface coating.
• Build the Alfredo sauce slowly for a silky texture. Keep the heat low when you add the flour, milk, and cream. Rushing the sauce on high heat can cause it to scorch or become gritty. A slow, steady whisk gives you a velvety Alfredo base that the cheeses can melt into smoothly. If you see the sauce start to simmer hard, lower the heat and keep whisking.
• Add dairy in stages and avoid boiling. Dairy-based sauces like this one do best below a full boil. After adding milk and cream, keep the sauce just below a simmer. When you add the cream cheese, blue cheese, and Parmesan, stir until they melt gently into the sauce. Boiling can cause the sauce to separate or become grainy, especially with multiple kinds of cheese.
• Adjust the consistency with pasta water. If the Alfredo sauce thickens more than you like once you add the pasta and cheese, add a splash of hot pasta water or milk and toss again. The starch in the pasta water helps thin the sauce just enough while keeping it glossy and clingy, like a restaurant-quality pasta sauce.
• Balance the seasoning after the cheeses go in. Blue cheese and Parmesan are both salty and bold, so always taste the sauce after adding them before you add more salt. You may find that the cheeses and blackened chicken bring enough seasoning on their own. If the sauce tastes flat, add a pinch of salt and a small squeeze of lemon juice to brighten the flavors.
• Use a pasta shape that holds sauce. Short, ridged shapes like cavatappi, penne, rigatoni, or rotini are excellent choices because their curves and ridges catch the sauce and bits of cheese. Fettuccine or linguine also work well if you prefer a classic Alfredo look. Cook the pasta to al dente, so it holds its shape when you toss it in the sauce.
• Slice the chicken and add it on top, not mixed in. For the best presentation and texture, keep the sliced blackened chicken on top rather than stirring it directly into the sauce. This keeps the spice crust intact and prevents the chicken from overcooking in the hot sauce. Each person can grab a serving of pasta and chicken together, and it looks more like a restaurant-style plate.
• Serve immediately for peak creaminess. Creamy Alfredo-style sauces thicken as they sit. For the best texture, have your pasta cooked and chicken rested before you finish the sauce. Toss the pasta, add the cheeses, top with chicken, and serve right away. If the sauce thickens while sitting on the stove, whisk in a bit more cream or milk over low heat to loosen it before serving.

Variations You Can Try

Blackened Chicken Alfredo FAQs

Can I use store-bought blackened seasoning for this blackened chicken Alfredo?

Yes, you can use store-bought blackened or Cajun seasoning to save time. However, a homemade blackening spice blend usually tastes fresher and lets you control the spice level and salt content more precisely. If you're using a pre-mixed seasoning, taste it first and adjust how much you use so the blackened chicken is flavorful without becoming overly salty or too hot.

Can I make blackened chicken Alfredo ahead of time?

You can make parts of this blackened chicken pasta ahead. The Alfredo sauce and cooked chicken can be prepared in advance and stored in the refrigerator in airtight containers for up to 2 to 3 days. Keep the sauce and pasta separate if possible, because pasta will continue to absorb the sauce and thicken. When you're ready to serve, reheat the sauce gently over low heat with a splash of milk, cream, or pasta water to loosen it. Then toss with freshly cooked pasta and top with warmed sliced blackened chicken.

What pasta works best for blackened chicken Alfredo?

This creamy Alfredo sauce pairs well with many pasta shapes. My favorite is penne, but rigatoni, rotini, and cavatappi are great options because their ridges and curves hold onto the sauce and bits of cheese. Fettuccine and linguine are also classic choices for Alfredo and work well if you prefer long noodles. The most important thing is to cook the pasta to al dente, so it holds its shape when you toss it with the sauce and chicken.

Can I substitute the blue cheese in the Alfredo sauce?

Yes, if you're not a fan of blue cheese or do not have it on hand, you can swap it out. Extra Parmesan is an easy substitute and will give you a more traditional Alfredo flavor. Goat cheese or a small amount of gorgonzola can also work if you still want a tangy note. Whatever you use, keep the total cheese amount consistent so the sauce stays creamy and balanced.

How do I store leftover blackened chicken Alfredo and how should I reheat it?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because Alfredo sauce thickens as it cools, it will likely tighten up in the fridge. To reheat, transfer the pasta and chicken to a skillet and warm over low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce. Stir gently until heated through. You can also reheat individual portions in the microwave in short intervals, stirring and adding a bit of liquid as needed to bring the sauce back to a creamy consistency.

Is blackened chicken Alfredo spicy?

The spice level depends on how much cayenne or chili you include in your blackened seasoning. As written, most blackened chicken Alfredo recipes are mildly to moderately spicy, with warmth and smokiness rather than intense heat. If you prefer it milder, use less cayenne or omit red pepper flakes and rely more on paprika and garlic. If you like it spicy, you can increase the cayenne, add red pepper flakes, or drizzle hot sauce over individual servings.

Can I use jarred Alfredo sauce instead of making it from scratch?

You can use jarred Alfredo sauce if you want to simplify the recipe. Cook and slice the blackened chicken as directed, then warm a jar of Alfredo sauce in a skillet and toss with cooked pasta. Add some Parmesan, blue cheese, or cream cheese if you want to enrich the sauce. While homemade Alfredo sauce will have a fresher, more complex flavor, jarred sauce can work in a pinch.

Can I lighten up this blackened chicken Alfredo recipe?

Yes, you can make a lighter version of this blackened chicken pasta. Use half-and-half instead of heavy cream, reduce or omit the cream cheese, and use a bit less cheese overall. The sauce will be less rich but still creamy. Be sure to keep the heat low and avoid boiling the sauce, since lighter dairy can separate more easily.

My Final Thoughts

This Blackened Chicken Alfredo is bold, creamy, smoky, and deeply satisfying. The combination of tender blackened chicken and rich Alfredo sauce makes this dish unforgettable and perfect for both weeknights and special occasions. If you try this recipe, please leave a comment and a review below. I love hearing what you think about the recipes.

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