This Blackened Chicken Alfredo is a deliciously creamy and flavorful dish that combines the bold, smoky flavors of blackened chicken with a rich, homemade Alfredo sauce. Made with gluten-free pasta, mozzarella cheese, and Parmesan cheese, this indulgent meal is perfect for those following a gluten-free diet without sacrificing taste. The Cajun-seasoned chicken adds a spicy kick, while the creamy sauce, made from heavy cream and chicken broth, brings everything together. Whether you’re making it for a cozy dinner or a special occasion, this easy chicken Alfredo recipe is sure to impress.

Ingredients:
For the Blackened Chicken:
- 12 oz chicken breast
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked sweet paprika
- ⅓ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 12 oz gluten-free pasta (your choice)
- ¼ cup reserved pasta water
- 4 tablespoons butter
- 2 cups heavy cream
- ½ cup chicken broth
- 2 tablespoons minced onion
- ½ teaspoon Cajun seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¾ teaspoon salt
- 1 teaspoon garlic pepper
- 1 tablespoon gluten-free 1:1 flour
- 6 oz shredded mozzarella cheese
- 4 oz grated Parmesan cheese
Instructions:
- Cook the Pasta: Boil the pasta according to package directions for al dente. Drain the pasta and set it aside, reserving ¼ cup of the pasta water.
- Prepare the Blackened Chicken: In a small bowl, combine the Cajun seasoning, smoked sweet paprika, thyme, salt, and black pepper. Coat both sides of the chicken breasts evenly with the spice mixture.
- Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 4 to 5 minutes per side. Flip the chicken, reduce the heat to medium-low, cover the skillet, and cook for an additional 5 to 10 minutes until the internal temperature reaches 165°F. Transfer the chicken to a cutting board.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced onion, Cajun seasoning, oregano, basil, salt, and garlic pepper. Simmer for 1 minute until fragrant.
- Thicken the Sauce: Stir in the gluten-free flour, scraping the bottom of the pan to incorporate the flour. Add the heavy cream and chicken broth, whisking to combine. Continue cooking, whisking frequently, until the sauce thickens to your desired consistency.
- Add the Cheese: Add the shredded mozzarella and Parmesan cheese to the sauce, stirring until the cheese has fully melted and the sauce becomes smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat the pasta evenly. If needed, thin the sauce by adding reserved pasta water, one tablespoon at a time.
- Finish the Dish: Slice the blackened chicken and either place the slices on top of the pasta or mix them in. Serve immediately and enjoy!
Why You’ll Love This Recipe
This Blackened Chicken Alfredo combines two favorite dishes into one irresistible meal. The blackened chicken, with its bold Cajun flavors, perfectly complements the creamy, rich Alfredo sauce. By using gluten-free pasta, this dish is suitable for those with dietary restrictions while still offering all the indulgence of classic comfort food. Whether you’re serving it for a family dinner or a special occasion, it’s sure to be a hit!
Tips
- For Extra Flavor: Don’t skip the seasoning of the chicken—it really elevates the dish.
- Ensure Chicken is Fully Cooked: The chicken should reach an internal temperature of 165°F to be safe for consumption.
- Pasta Water: Save some pasta water before draining your noodles. This helps to adjust the sauce consistency and adds starch for better sauce adhesion.
Variations and Substitutions
- Dairy-Free: Use a dairy-free butter and substitute the cream with coconut cream or a non-dairy milk like almond milk.
- Add Vegetables: To increase the veggie content, you can add spinach, mushrooms, or bell peppers to the Alfredo sauce.
- Different Proteins: Swap the chicken for shrimp or turkey for a different twist on this dish.
FAQs
- Can I make this dish ahead of time? Yes, you can prepare the pasta and sauce separately and refrigerate them. When ready to serve, reheat and add the freshly cooked blackened chicken.
- Can I use another type of pasta? Yes, any gluten-free pasta works in this recipe. Feel free to use penne, spaghetti, or even gluten-free fettuccine.
- How can I store leftovers? Store any leftover pasta and sauce in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat and add a splash of milk or cream to restore creaminess.
Serving
Serve this Blackened Chicken Alfredo with a side of garlic bread or a light salad to balance the richness of the pasta. A sprinkle of fresh parsley or crushed red pepper flakes on top adds an extra touch of flavor.
Suggestions
- For a Complete Meal: Pair with a light, crisp white wine such as Chardonnay or Sauvignon Blanc to complement the creamy sauce and Cajun spices.
- Add Heat: If you prefer more spice, add a pinch of cayenne pepper to the seasoning mix for the chicken or stir in some hot sauce to the Alfredo sauce for a fiery kick.
Blackened Chicken Alfredo
6
servings10
minutes30
minutesIngredients
For the Blackened Chicken:
12 oz chicken breast
2 teaspoons Cajun seasoning
1 teaspoon smoked sweet paprika
⅓ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
For the Alfredo Sauce:
12 oz gluten-free pasta (your choice)
¼ cup reserved pasta water
4 tablespoons butter
2 cups heavy cream
½ cup chicken broth
2 tablespoons minced onion
½ teaspoon Cajun seasoning
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
1 teaspoon garlic pepper
1 tablespoon gluten-free 1:1 flour
6 oz shredded mozzarella cheese
4 oz grated Parmesan cheese
Directions
- Cook the Pasta: Boil the pasta according to package directions for al dente. Drain the pasta and set it aside, reserving ¼ cup of the pasta water.
- Prepare the Blackened Chicken: In a small bowl, combine the Cajun seasoning, smoked sweet paprika, thyme, salt, and black pepper. Coat both sides of the chicken breasts evenly with the spice mixture.
- Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for 4 to 5 minutes per side. Flip the chicken, reduce the heat to medium-low, cover the skillet, and cook for an additional 5 to 10 minutes until the internal temperature reaches 165°F. Transfer the chicken to a cutting board.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced onion, Cajun seasoning, oregano, basil, salt, and garlic pepper. Simmer for 1 minute until fragrant.
- Thicken the Sauce: Stir in the gluten-free flour, scraping the bottom of the pan to incorporate the flour. Add the heavy cream and chicken broth, whisking to combine. Continue cooking, whisking frequently, until the sauce thickens to your desired consistency.
- Add the Cheese: Add the shredded mozzarella and Parmesan cheese to the sauce, stirring until the cheese has fully melted and the sauce becomes smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat the pasta evenly. If needed, thin the sauce by adding reserved pasta water, one tablespoon at a time.
- Finish the Dish: Slice the blackened chicken and either place the slices on top of the pasta or mix them in. Serve immediately and enjoy!
Leave a Reply