Juicy blackened chicken served over a rich one-pot Alfredo pasta with garlic, Parmesan, and a velvety Cajun cream sauce.

This Creamy Blackened Chicken Alfredo Pasta is big comfort in one skillet. The chicken gets coated generously in Cajun or blackening seasoning, then seared until the outside forms that deep, dark, flavorful crust. Once the chicken comes out, all those browned bits stay behind and become the beginning of the sauce.

The pasta cooks right in chicken broth and milk, soaking up every bit of seasoning as it turns creamy and glossy. Freshly grated Parmesan melts in at the end to create a velvety Alfredo sauce that clings to every noodle. Slice the blackened chicken over the top, add parsley or basil and extra Parmesan, and you have a restaurant-style pasta dinner that feels special but comes together fast.

Recipe Overview

• Prep time: 10 minutes
• Cook time: 15 minutes
• Servings: 4
• Recipe type: creamy skillet pasta
• Main protein: blackened chicken breast
• Pasta options: fettuccine or penne
• Flavor profile: creamy, garlicky, savory, Cajun-spiced, and Parmesan-rich

Ingredients

• 1 1/2 pounds chicken breasts, sliced into thin cutlets or strips
• 2 to 3 tablespoons Cajun or blackening seasoning, divided
• 1 pound thin fettuccine or penne pasta
• 3 tablespoons butter, divided
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 cups 2% milk, whole milk or half-and-half
• 1 cup freshly grated Parmesan cheese
• Fresh basil or parsley, for garnish
• Salt, to taste
• Extra Parmesan, for serving

Cooking Instructions

1. Sear the blackened chicken

Pat the chicken completely dry so it sears instead of steams. Coat both sides generously with 1 1/2 to 2 tablespoons Cajun or blackening seasoning, pressing it into the meat. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until a deep dark crust forms and the chicken is cooked through. Remove to a plate and tent loosely with foil.

2. Sauté the aromatics

Turn the heat down to medium. Add the remaining 2 tablespoons butter to the same pan, scraping up all the flavorful browned bits left behind by the chicken. Add the minced garlic and the remaining 1/2 tablespoon Cajun seasoning. Sauté for about 1 minute, just until highly fragrant.

3. Add the cooking liquids

Pour in the chicken broth and milk or half-and-half. Stir well, making sure to lift any remaining browned bits from the bottom of the pan. Bring the mixture to a gentle boil.

4. Cook the pasta

Add the pasta directly to the pot. If using fettuccine, snap it in half if needed so it fully submerges. Cook over medium heat for 10 to 12 minutes, stirring frequently, especially during the first few minutes, to keep the pasta from sticking together. As the pasta cooks, the liquid will reduce and thicken into a creamy base.

5. Build the Alfredo sauce

Once the pasta is al dente and the liquid has mostly absorbed into a thick sauce, turn the heat to low. Stir in the freshly grated Parmesan cheese, tossing constantly until it melts completely into a velvety, glossy Alfredo sauce. Taste and add a pinch of salt if needed. I love to add fresh cracked pepper.

6. Assemble and serve

Slice the blackened chicken into strips so the beautiful crust shows. Divide the creamy pasta into bowls, top with the sliced chicken, and finish with fresh chopped parsley or basil and extra Parmesan. Serve immediately while the sauce is silky and the chicken is hot.

Tips for the Best Blackened Chicken Alfredo

• Pat the chicken very dry before seasoning so it develops a dark crust.
• Use freshly grated Parmesan instead of pre-shredded cheese for the smoothest sauce.
• Stir the pasta often while it cooks so the starches release evenly and the noodles do not clump.
• Keep the heat low when adding Parmesan so the sauce stays creamy instead of separating.
• If the sauce gets too thick, loosen it with a splash of warm milk or chicken broth.

Serving Notes

This pasta is rich, cozy, and full of bold blackened flavor. The creamy Alfredo sauce balances the Cajun seasoning, the garlic adds warmth, and the sliced chicken makes every bowl look restaurant-worthy. Serve it with a crisp salad, garlic bread, or roasted vegetables for a complete comfort-food dinner.