Zatarain’s Blackened Chicken Alfredo
A bold, creamy, and homemade version of Zatarain’s Blackened Chicken Alfredo made with juicy blackened chicken, rich Alfredo sauce, and pasta.
Equipment
- Skillet
- Saucepan
- Cutting board
- Knife
- Tongs
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts – patted dry
- 1 tbsp olive oil – or melted butter
- 1 tbsp blackening seasoning – homemade or store-bought
- For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 3 –4 garlic cloves – minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper – to taste
- For the Pasta:
- 8 oz fettuccine or penne pasta – cooked al dente
- Optional Add-Ins:
- Crushed red pepper flakes – for heat
- Fresh parsley – for garnish
- Reserved pasta water – to thin sauce if needed
Instructions
- Season the chicken: Rub chicken with olive oil and coat evenly with blackening seasoning. Let rest 10 minutes.
- Cook the chicken: In a hot skillet, sear chicken 5–6 minutes per side until blackened and cooked through. Rest and slice.
- Cook the pasta: Boil pasta until al dente, then drain and reserve ½ cup pasta water.
- Make the sauce: In the same skillet, melt butter, sauté garlic, then add cream. Simmer 3–4 mins, then whisk in Parmesan.
- Combine and serve: Toss pasta in sauce, top with sliced blackened chicken, and garnish with parsley or red pepper flakes.
Notes
- Swap chicken for shrimp or salmon for a seafood version.
- Use half-and-half or evaporated milk to lighten the sauce.
- Leftovers keep in the fridge for up to 3 days.