I’m all about simple, flavorful meals that pack a punch without requiring a ton of fancy equipment. One of my favorite go-to dinners is this Blackened Chicken Alfredo Pasta Recipe.
I mean, who doesn’t love the combination of spicy Cajun chicken and creamy Alfredo sauce? It has the ideal ratio of coziness to heat!
Whether you’re making it for a weeknight dinner or a special occasion, this dish always hits the spot. I’m going to show you how easy it is to whip this up, and trust me, your family will be asking for seconds!
Blackened Chicken Alfredo Pasta Recipe
This Blackened Chicken Alfredo Pasta Recipe combines tender, flavorful Cajun chicken with creamy Alfredo sauce for a delightful pasta dish. It’s quick, simple, and sure to become a household favorite.
Recipe Overview:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian-American, Cajun
- Course: Main course
- Difficulty level: Easy
- Yield: Serves 4
- Calories Per Serving: 650-700
Ingredients:
Here’s everything you’ll need to make this Blackened Chicken Alfredo Pasta Recipe:
For The Pasta:
- 8 oz pasta (penne, fettuccine, or your favorite)
- 1 tablespoon kosher salt (for pasta water)
For The Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
For The Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup parmesan cheese, freshly grated
- 1 teaspoon Cajun seasoning (optional for extra flavor)
Instructions:
- Cook The Pasta:
Bring a large pot of salted water to a boil, then cook your pasta according to the package instructions until al dente. Drain and set aside.
- Season The Chicken:
While the pasta is cooking, generously coat both sides of the chicken breasts with Cajun seasoning. Make sure they’re fully covered for that bold blackened flavor.
- Cook The Chicken:
In a big skillet, heat the olive oil over medium-high heat.. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until fully cooked and blackened on the outside.
You’ll know they’re done when the internal temperature reaches 165°F (use a meat thermometer if you have one). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
- Prepare The Alfredo Sauce:
- In the same skillet (don’t clean it, those browned bits add flavor!), melt the butter over medium heat. Add the minced garlic and cook for one minute, or until fragrant.
- After adding the heavy cream, boil for three to four minutes, stirring occasionally.
- Once the sauce is smooth and creamy, gradually whisk in the grated parmesan cheese. If you want extra heat, add an additional teaspoon of Cajun seasoning. Let the sauce thicken slightly, about 3 minutes.
- Combine Everything:
Add the cooked pasta to the Alfredo sauce and toss until it’s fully coated. Top with the sliced blackened chicken and give everything a good mix to combine.
- Serve And Enjoy:
Dish out generous portions of the blackened chicken Alfredo pasta and serve immediately. Garnish with a little extra parmesan or fresh parsley if you’re feeling fancy!
Tips And Variations
- Pasta Choices: While I love using penne or fettuccine, feel free to use any pasta you have on hand. Bowtie and rigatoni work great too.
- Make It Lighter: Swap out the heavy cream for half-and-half to make a lighter Alfredo sauce. It’s still creamy but with fewer calories.
- Vegetarian Option: You can easily make this vegetarian by skipping the chicken and adding sautéed veggies like bell peppers, spinach, or mushrooms.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to revive the sauce.
Serving Suggestions
This Blackened Chicken Alfredo Pasta pairs perfectly with a crisp green salad or some garlic bread to soak up the extra sauce.
You can also serve it alongside roasted veggies or even a simple Caesar salad for a complete meal.
And if you’re entertaining, a glass of chilled white wine makes an excellent pairing with the creamy Alfredo and spicy chicken!
FAQ:
What Is The Difference Between Chicken Alfredo And Chicken Pasta?
Chicken Alfredo refers specifically to pasta that’s mixed with Alfredo sauce, which is a creamy sauce made from butter, garlic, and parmesan cheese. Chicken pasta, on the other hand, is a more general term that can refer to any pasta dish with chicken, with various types of sauces like marinara, pesto, or even a simple olive oil-based sauce.
What Can I Add To Alfredo Pasta To Make It Taste Better?
If you want to boost the flavor of your Alfredo pasta, try adding a dash of Cajun seasoning or some red pepper flakes for heat. You can also mix in sautéed mushrooms, spinach, or sun-dried tomatoes for a pop of color and flavor. A little lemon zest can also brighten up the creamy sauce!
How Long Do You Cook Blackened Chicken Alfredo?
The Alfredo sauce comes together in about 5 minutes, and the chicken itself takes approximately 10 to 12 minutes to cook (five to seven minutes on each side). Altogether, this dish can be on your table in about 30 minutes, making it perfect for busy weeknights!
Conclusion
I hope you’ll give this Blackened Chicken Alfredo Pasta Recipe a try! It’s one of those dishes that looks and tastes like it took hours, but really comes together in no time.
If you do make it, don’t forget to let me know how it turns out—I love hearing from you! And if you have any questions or need more tips, feel free to drop a comment below.
Happy cooking!
Creamy Blackened Chicken Alfredo Pasta Recipe In 30 Minutes
Ingredients
For The Pasta:
- 8 oz pasta penne, fettuccine, or your favorite
- 1 tablespoon kosher salt for pasta water
For The Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning store-bought or homemade
- 2 tablespoons olive oil
For The Alfredo Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup parmesan cheese freshly grated
- 1 teaspoon Cajun seasoning optional for extra flavor
Instructions
Cook The Pasta:
- Bring a large pot of salted water to a boil, then cook your pasta according to the package instructions until al dente. Drain and set aside.
Season The Chicken:
- While the pasta is cooking, generously coat both sides of the chicken breasts with Cajun seasoning. Make sure they’re fully covered for that bold blackened flavor.
Cook The Chicken:
- In a big skillet, heat the olive oil over medium-high heat.. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until fully cooked and blackened on the outside.
- You’ll know they’re done when the internal temperature reaches 165°F (use a meat thermometer if you have one). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
Prepare The Alfredo Sauce:
- In the same skillet (don’t clean it, those browned bits add flavor!), melt the butter over medium heat. Add the minced garlic and cook for one minute, or until fragrant.
- After adding the heavy cream, boil for three to four minutes, stirring occasionally.
- Once the sauce is smooth and creamy, gradually whisk in the grated parmesan cheese. If you want extra heat, add an additional teaspoon of Cajun seasoning. Let the sauce thicken slightly, about 3 minutes.
Combine Everything:
- Add the cooked pasta to the Alfredo sauce and toss until it’s fully coated. Top with the sliced blackened chicken and give everything a good mix to combine.
Serve And Enjoy:
- Dish out generous portions of the blackened chicken Alfredo pasta and serve immediately. Garnish with a little extra parmesan or fresh parsley if you’re feeling fancy!
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