Blackened Chicken Alfredo
Rich, creamy, and full of bold, smoky spice—this Blackened Chicken Alfredo is the kind of weeknight dinner that tastes like something special, yet comes together without fuss. I used Banza chickpea linguine for a protein-packed, gluten-free-ish twist that holds up beautifully under the sauce. The chicken is seasoned with a punchy Cajun blackening blend, seared to a dark, flavorful crust, and served over a velvety parmesan sauce flecked with garlic and shallot. A sprinkle of fresh parsley at the end adds brightness so the plate never feels heavy. Below you’ll find the full ingredient list and a clear, step-by-step method to get this on the table fast.
Why you’ll love this version
- Bold flavor: The Cajun blackening seasoning creates a deeply caramelized crust that contrasts beautifully with the creamy sauce.
- Hearty but balanced: Chickpea pasta gives extra protein and a satisfying texture, while the parmesan sauce keeps it lush and comforting.
- Easy weeknight-friendly: Simple steps and a one-pan finish make cleanup a breeze.
Ingredients
- 8 ounces chickpea pasta (we used Banza linguine)
- 1.5 pound chicken breast, boneless, skinless fillets
- 2 tablespoons Cajun blackening seasoning
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 teaspoon dried mixed herbs
- Dash salt and pepper
- 1 cup milk
- 2 cups water
- 2 tablespoons cornstarch
- 1 cup parmesan cheese, grated
- 1/4 cup parsley, fresh, chopped
Equipment
- Large skillet or sauté pan
- Medium saucepan or wide pot (for the pasta)
- Measuring cups and spoons
- Whisk and tongs
- Sharp knife and cutting board
Prep work (5–10 minutes)
- Pat the chicken breasts dry and trim any excess fat. If the fillets are uneven in thickness, gently pound them to an even thickness so they cook uniformly.
- Measure and grate the parmesan, mince the garlic, and finely chop the shallot and parsley.
- Measure the milk, water, and cornstarch. Keep the cornstarch close by to avoid lumps when you add it to the liquid.
Step-by-step instructions
The directions below are rewritten into a clear sequence that follows the same order as the original source but with improved clarity and kitchen-tested flow.
- Season the chicken: Sprinkle the 2 tablespoons of Cajun blackening seasoning evenly over both sides of the 1.5 pound chicken breasts. Add a dash of salt and pepper to taste. Press the seasoning into the meat so it adheres.
- Cook the pasta: Bring a medium saucepan or wide pot of water to a gentle boil. Add a pinch of salt, then drop in the 8 ounces of chickpea pasta (Banza linguine). Cook according to the package directions until al dente, usually a minute or two less than fully soft. Reserve about 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
- Sear the chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of butter to the hot pan. When it melts and foams, add the seasoned chicken breasts. Sear for about 4–6 minutes on the first side without moving them so a crust forms, then flip and sear the other side for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is nicely blackened. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice into strips.
- Make the aromatic base: In the same skillet, lower the heat to medium and add the remaining 3 tablespoons of butter. Once melted, add the minced shallot and cook for 1–2 minutes until softened and translucent. Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant. Stir in the 1 teaspoon of dried mixed herbs and a dash of salt and pepper to season the aromatics.
- Build the sauce: In a separate small bowl or measuring cup, whisk the 2 tablespoons of cornstarch into the 2 cups of water until fully dissolved and no lumps remain. Slowly pour the 1 cup of milk into the skillet with the aromatics, stirring to combine. Then slowly whisk in the cornstarch-water mixture until the liquid begins to thicken. Keep stirring and cook for 2–3 minutes until the mixture reaches a smooth, slightly thickened consistency. If the sauce looks too thin, simmer gently and stir until it coats the back of a spoon. If it becomes too thick, thin it with a splash of the reserved pasta water.
- Finish the sauce with cheese: Reduce heat to low. Gradually add the 1 cup of grated parmesan cheese to the skillet, stirring constantly so the cheese melts evenly into the sauce and becomes silky. Taste and adjust seasoning with a little more salt and pepper if needed. The sauce should be creamy, cheesy, and smooth.
- Toss pasta in sauce: Add the drained chickpea linguine to the skillet with the sauce. Use tongs to toss the pasta gently until every strand is coated. If the sauce needs loosening, add a tablespoon or two of the reserved pasta cooking water and toss again until you reach your desired saucy consistency.
- Plate and add the chicken: Divide the sauced pasta between serving plates or bowls. Arrange the sliced blackened chicken over the top of each serving. Spoon a bit more sauce over the chicken for a luxurious finish.
- Garnish and serve: Sprinkle the 1/4 cup fresh chopped parsley over the pasta and chicken for color and a fresh herb note. Serve immediately while warm.
Tips and variations
- If you prefer a lighter sauce, swap half the milk for a low-fat milk alternative or add extra reserved pasta water to thin the sauce slightly.
- For extra smokiness, sear the chicken in a cast-iron skillet and finish it briefly in a hot oven, 400°F for 4–6 minutes, if needed to reach the proper internal temperature without over-browning.
- Swap the parmesan with a mix of parmesan and pecorino for a sharper finish, keeping the total cheese at 1 cup.
- Add a handful of baby spinach to the sauce at step 6 and fold it in until wilted for extra greens.
- Make it saucier by reserving more of the pasta water and adding as needed to coat the noodles to your preference.
Make-ahead and leftovers
Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or water to loosen the sauce, stirring until warmed through. Avoid high heat to prevent the sauce from separating.
Nutritional notes
This recipe balances creamy comfort with extra protein from both the chicken and the chickpea pasta. Using chickpea linguine adds fiber and plant protein while keeping the texture pleasingly firm under the rich parmesan sauce. You can adjust the milk and butter amounts if you’re aiming for lighter calories, but the butter and cheese are key to achieving a classic, silky Alfredo texture.
Serving suggestions
- A crisp green salad with lemon vinaigrette cuts through the richness and adds a bright contrast.
- Roasted vegetables—broccoli, asparagus, or Brussels sprouts—bring texture and color to the plate.
- A squeeze of lemon over the plated pasta adds a surprising lift that complements the blackened spice.
Final notes
This Blackened Chicken Alfredo balances intense, smoky spice with a lusciously creamy parmesan sauce. The combination of Banza chickpea linguine and sliced, seasoned chicken makes for a satisfying dinner that’s easy enough for a weeknight but pretty enough for guests. Keep those simple finishing touches—fresh parsley, a splash of reserved pasta water, and careful seasoning—and you’ll have a reliably delicious plate every time. Enjoy!
Blackened Chicken Alfredo
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions; drain and set aside.
- Pat the chicken breasts dry and evenly coat both sides with the Cajun blackening seasoning.
- Heat a large cast-iron or heavy skillet over medium-high heat and melt 2 tablespoons of the butter until foaming.
- Add the seasoned chicken to the hot skillet and cook about 5 minutes per side, until cooked through and an instant-read thermometer reads 165°F (74°C); remove from heat and let rest 5 minutes.
- Slice the rested chicken into strips and set aside.
- Wipe out the skillet or use a second clean skillet and melt the remaining 2 tablespoons of butter over medium heat.
- Add the minced garlic and shallot and cook, stirring, about 1 minute until fragrant; stir in the dried mixed herbs and season with a dash of salt and pepper.
- Whisk together the milk, water, and cornstarch until smooth, then pour into the skillet and bring to a gentle simmer over low heat, stirring until the sauce thickens, about 3–5 minutes.
- Stir in the grated Parmesan until melted and the sauce is smooth.
- Add the cooked pasta and sliced chicken to the sauce and gently toss to combine and coat everything evenly.
- Transfer to a serving dish, sprinkle with chopped parsley, and serve immediately.
Notes
- Use Banza linguine or preferred chickpea pasta.
- Let chicken rest before slicing to retain juices.
- Whisk cornstarch into cold milk and water to avoid lumps.
- Adjust blackening seasoning to taste for more or less heat.
