This Blackened Chicken Alfredo is a long-time family favorite and one of the easiest things I make. Perfect for that easy weeknight meal, or any special occasion.
My kids were stunned when I told this my chicken alfredo was easy to make. Of course, then they asked me why I don’t make it more often!
Jump to RecipeEven if you just use this as a recipe for the alfredo sauce, it truly makes the best, and is so versatile, you can use this sauce with any pasta and any array of meat or veggies. Some variations I like are shrimp with broccoli, and steak and mushrooms.
Making Blackened Chicken Alfredo
One thing I love about this dish is that is it so easy but comes across as a fancy dinner. Minimal effort, maximum impressiveness.
Of course you don’t need to add the mushrooms, they are just something I like to have with my alfredo. However, my family is mixed with some that prefer them, and others that do not care for them at all.
If you are going to do the mushrooms, you want to start by browning them well in a large saute pan. You will remove them from the pan when they are done and use this same pan to make the chicken. I always like to save on dishes when I can.
While I am browning the mushrooms I prepare my chicken with the seasoning to get it ready to brown.
When the mushrooms are nicely browned, I put them in a bowl, then I place the chicken in the saute pan.
You will want to make sure you get a good amount of color on the chicken, so allow it to cook on medium high heat for at least 3 or four minutes a side.
While the chicken is browning you can put together the alfredo sauce.
Melt the butter with the garlic in a small sauce pan. Allow this to get nice and bubbly and really get that garlic flavor to meld with the butter.
Once the garlic and butter have been bubbly for a minute or so, add the heavy cream and let it get hot. Once it is hot, thrown in your cheese and continue to whisk until the cheese to totally melted.
Prepare your water to boil your pasta. In a large pot add the water and then generously salt the water, this is the only salt you will use for this recipe.
When the chicken is nicely browned on both sides, remove from heat onto a cutting board. Allow it to rest for a few minutes before cutting it into bite size pieces or strips.
Once the pasta is almost done boiling, take a ladle and remove about 1/2 cup of the pasta water and put in your alfredo sauce. This will allow the sauce to better coat your noodles and prevent it from getting too thick. This also seasons the sauce a little from the salt in the pasta water.
When you are ready to plate, you will want to put the noodles on a plate or shallow bowl, cover generously with sauce, then top with the mushrooms followed by the chicken.
I sprinkle a little more parmesan and some parsley flakes on mine for a little more flavor and to make it look fancy.
Check out some of my other amazing dinner ideas!
Blackened Chicken Alfredo
Course: Dinners4
servings30
minutes40
minutesIngredients
1 1/2 pound thin sliced chicken breasts
16 oz Sliced Baby Bella Mushrooms
1 1/2 cups shredded parmesan (more for garnish)
16 oz Fettuccine Noodles
2 cups heavy cream
4 tbsp butter
1 tbsp minced garlic
1 tbsp olive or avocado oil
2 tsp Blackened Seasoning (Zatarain’s)
1 tsp dried parsley
Directions
- In a large saute pan, saute mushrooms on medium high heat in a half tablespoon of oil till browned. Remove from pan.
- Sprinkle chicken with blackened seasoning on both sides.
- In the same pan you prepared the mushrooms in, add the rest of the oil and brown chicken on both sides.
- While chicken is cooking, add butter and garlic to a small saucepan and allow butter to melt with garlic until bubbly on low to medium heat.
- Add cream to pan with butter and garlic and allow to get hot till almost bubbling.
- Add the parmesan cheese and continue to whisk until cheese is fully melted and incorporated.
- Once chicken is browned on both sides and at least 165 degrees, remove from heat and allow to rest for 3-5 minutes.
- Bring a large pot of water to boil, generously salt your water.
- Once water is boiling, add Fettuccine noodles and cook according to box directions,
- 10. Slice chicken into strips or bite size pieces.
- 11. Before you drain pasta remove 1/2 cup of the pasta water and put in your alfredo sauce for flavor and texture.
- 12. Plate the noodles, cover generously with sauce, top with chicken and mushrooms. Garnish with more parmesan and parsley is desired.
