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Blackened Chicken Alfredo Recipe

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3.9 from 15 reviews

This Blackened Chicken Alfredo recipe combines tender, smoky-spiced chicken breasts with a rich, creamy Alfredo sauce tossed with penne pasta. The sauce is enhanced with cream cheese, blue cheese, and Parmesan for depth and smoothness. Perfectly pan-seared chicken sliced and served atop the cheesy pasta makes for a comforting and flavorful dinner ready in about 35 minutes.

Ingredients

Chicken and Seasoning

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

Pasta

  • 1 lb cooked penne (or your favorite pasta)

Alfredo Sauce

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

Instructions

  1. Prepare the spice mix and marinate chicken: In a bowl, mix dried parsley, smoked paprika, garlic powder, salt, and black pepper thoroughly. Coat each chicken breast evenly with the spice mixture. For best flavor, refrigerate and allow the chicken to marinate for 30 minutes, although this step is optional.
  2. Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
  3. Cook the chicken: Heat a grill or skillet over medium-high heat. Grill or pan-sear the chicken breasts for 6-8 minutes per side until fully cooked and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing it into thin strips.
  4. Start the Alfredo sauce: In a large skillet, melt the butter over medium heat. Lower the heat and whisk in the all-purpose flour until smooth to create a roux, cooking for about 1-2 minutes without browning.
  5. Add dairy and seasonings: Gradually whisk in the milk, stirring continuously to avoid lumps. Add cream cheese, heavy cream, red chili flakes, dried parsley, oregano, salt, and pepper. Continue stirring until the sauce is creamy, smooth, and heated through.
  6. Toss pasta in sauce: Add the cooked penne to the skillet and toss well to coat the pasta evenly with the Alfredo sauce. Stir in blue cheese and grated Parmesan gradually, allowing them to melt into the sauce.
  7. Assemble and serve: Place the sliced blackened chicken atop the coated pasta. Garnish with additional parsley if desired. Serve the dish warm for a rich and satisfying meal.

Notes

  • Marinating the chicken for 30 minutes enhances the smoky flavor but can be skipped if short on time.
  • Use freshly grated Parmesan for best flavor and melting quality.
  • Adjust red chili flakes according to spice preference.
  • Blue cheese adds tanginess; substitute with extra Parmesan if preferred milder taste.
  • Cook pasta until just al dente as it will continue to soften slightly when tossed in sauce.

Find it online: https://cozyplatter.com/blackened-chicken-alfredo-recipe/