Blackened Chicken Pasta Alfredo – Creamy & Spicy

Lina: “Samad, remind me again why we don’t make Blackened Chicken Pasta Alfredo every week?”
Samad: “Because we’d eat the entire pot in one sitting, again.”

This creamy, spicy pasta is a total crowd-pleaser and perfect for Canadian families looking for a comforting yet flavour-packed dinner. The bold blackened chicken pairs perfectly with velvety Alfredo sauce it’s cozy, rich, and comes together in under 45 minutes!

Ingredients You’ll Need

Samad: “Alright, let’s grab everything before we get hangry.”

For the Blackened Chicken

• 2 large boneless, skinless chicken breasts
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp thyme
• ½ tsp cayenne pepper (adjust to taste)
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Alfredo Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 ½ cups heavy cream (35% whipping cream works in Canada)
• 1 cup grated parmesan cheese
• Salt & pepper to taste
• Pinch of nutmeg (optional but trust us it adds a cozy depth!)

Pasta & Add-ins

• 400g fettuccine or linguine
• Fresh parsley, chopped (for garnish)
• Extra parmesan (always a good idea)

Let’s Make That Chicken Sizzle

Lina: “Okay, spice time! This rub smells so good, I might marry it.”
Samad: “Let’s just get it on the chicken first, Lina.”

Season the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Mix all the blackened seasoning spices in a small bowl.
3. Rub the seasoning evenly over both sides of each chicken breast.

Lina: “Give it a good massage this is spa day for your poultry.”

Sear to Perfection

1. Heat olive oil in a cast iron skillet (or any heavy pan) over medium-high heat.
2. Add chicken and cook 5–6 minutes per side until deeply golden and cooked through (internal temp should hit 165°F).
3. Let rest for 5 minutes, then slice thinly.

Samad: “Don’t skip the rest time. It’s not lazy, it’s juicy.”

Creamy Alfredo, from Scratch (You Got This)

Make the Sauce

1. In a large skillet, melt butter over medium heat.
2. Add garlic and sauté until fragrant (about 1 minute).
3. Pour in the cream and stir until it starts to bubble gently.
4. Lower heat, then stir in parmesan.
5. Simmer 4–5 minutes until thickened. Add salt, pepper, and nutmeg if using.

Lina: “If it smells like a fancy restaurant in here, you’re doing it right.”

Bring It All Together

Pasta Time

1. Cook fettuccine according to package directions. Salt your water generously it should taste like the sea.
2. Reserve ½ cup of pasta water, then drain the pasta.
3. Toss cooked pasta into the Alfredo sauce. Add reserved water a splash at a time to loosen the sauce if needed.

Samad: “Don’t drown the pasta. Let it swim, not sink.”

Final Touch

1. Top with sliced blackened chicken.
2. Sprinkle with parsley and more parmesan.
3. Serve immediately while everyone’s still circling the kitchen like hawks.

Serving Tips for the Coziest Plate

Lina: “Okay but… what are we eating this with?”
Samad: “Crusty garlic bread, obviously. And maybe a light salad if we’re pretending to be balanced.”

Here’s how we like to serve it:

• Big bowls (not plates this sauce deserves containment).
• Fresh baguette or garlic toast on the side.
• A crisp green salad with lemon vinaigrette to cut the richness.
• Sparkling water or a cold glass of white wine if it’s one of those nights.

Storage & Reheating

Samad: “You can have leftovers… if there are any.”
Lina: “Hide a container in the back of the fridge. Trust me.”

How to Store It

• Keep leftovers in an airtight container in the fridge for up to 3 days.
• Pasta may absorb the sauce as it sits totally normal.

Reheating Tips

• Add a splash of milk or cream before reheating to loosen the sauce.
• Reheat gently on the stove or microwave in 30-second bursts, stirring between.

FAQs – Your Blackened Chicken Pasta Questions, Answered

1. Can I use milk instead of cream in Alfredo sauce?

Lina: You can, but it won’t be as rich or creamy. We recommend at least 18% cream if you’re adjusting.

2. What’s a good spice level for kids?

Samad: Cut the cayenne down to ¼ tsp or skip it. The paprika and herbs still bring flavour without heat.

3. Can I make this gluten-free?

Lina: Yep! Just use gluten-free fettuccine and double-check your spice blends and parm.

4. Is this freezer-friendly?

Samad: The chicken freezes great, but creamy pasta doesn’t always thaw well. Best to make it fresh!

5. What’s the best chicken to use?

Lina: Boneless thighs work too, but breasts slice up nicely and stay juicy with the blackened crust.

Samad & Lina’s Final Thoughts

Lina: “We hope this recipe brings a little joy to your table.”
Samad: “And don’t forget the best meals are the ones shared with family. Especially when they involve extra cheese.”

Want More Recipes Like This?

If you liked this dish, check out these easy and tasty recipes:

• Try these Cheesy Garlic Chicken Wraps for another cheesy chicken dinner.
• This One Pot Beef Pasta is perfect when you want comfort food with less cleanup.
• Like cozy meals? You’ll love the Chicken Pot Pie – it’s a Canadian classic.
• This Cheesy Ground Beef Rice is another great one-pan dinner idea.

Blackened Chicken Pasta Alfredo

A comforting and flavorful pasta dish featuring seared blackened chicken over creamy fettuccine Alfredo. Perfect for cozy nights or quick weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Quick & Cozy Comfort Meals

Cuisine Canadian

Servings 4

Equipment

• Skillet
• Pot
• Pan

Ingredients

  

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tsp cayenne pepper
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil

For the Alfredo

• 3 tbsp butter
• 4 cloves garlic minced
• 1.5 cups heavy cream (35%)
• 1 cup grated parmesan cheese
• salt & pepper to taste
• nutmeg pinch, optional

Pasta

• 400 g fettuccine
• fresh parsley for garnish
• extra parmesan

Instructions

 

• Mix all blackened spice ingredients and coat chicken breasts.
• Heat oil in skillet, sear chicken 5–6 min per side until cooked. Rest & slice.
• Boil pasta in salted water. Reserve ½ cup pasta water, then drain.
• In a new pan, melt butter. Add garlic, then cream. Simmer 2 mins.
• Stir in parmesan. Simmer until thickened. Season with salt, pepper, and nutmeg.
• Add pasta to sauce. Toss well, add pasta water to loosen if needed.
• Top with sliced chicken, parsley, and more cheese. Serve hot.

Notes

Adjust cayenne to taste.
Add spinach or mushrooms for a veggie boost.
Leftovers stay fresh in the fridge for 3 days. Reheat with a splash of milk.