Creamy Blackened Chicken Alfredo That’ll Make You Forget Restaurant Versions

This Blackened Chicken Alfredo hits every craving at once—creamy, spicy, cheesy, and totally comforting. The bold seasoning on the chicken brings just the right amount of heat, while the silky Alfredo sauce clings to every strand of fettuccine like a cozy hug. Whether it’s a weeknight dinner or a show-off recipe for guests, this one never misses. Once you try it, you won’t go back to plain Alfredo ever again—not even in the office.

Ingredients

• For the Blackened Chicken:
• 2 boneless, skinless chicken breasts
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (adjust to heat preference)
• Salt & black pepper to taste
• 1 tbsp olive oil
• For the Alfredo Sauce:
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt & pepper to taste
• 8 oz fettuccine pasta
• Fresh parsley, chopped (for garnish)

Directions

1. Cook the pasta: Bring a pot of salted water to a boil. Cook fettuccine according to package directions, then drain and set aside.
2. Season the chicken: Mix all blackened spices in a small bowl. Rub evenly over both sides of the chicken breasts.
3. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until blackened and cooked through. Remove and let rest.
4. Make the sauce: In the same skillet, melt butter. Add garlic and cook for 1 minute. Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until smooth.
5. Combine: Slice the chicken. Add cooked fettuccine to the sauce and toss to coat. Top with the blackened chicken and garnish with chopped parsley.
6. Serve hot—with extra Parm, of course.