This flavor-packed Blackened Chicken Alfredo is made with a creamy twist that you will not believe. Unsweetened coconut milk is used to make the luscious velvety texture without the heavy cream but don't worry it doesn't taste like coconut at all.
This dish is made with blackened chicken seasoned and seared to perfection combined with linguine in a velvety alfredo sauce made with coconut milk.
This recipe was inspired by my Shrimp and Asparagus Pasta (No Cream) and my Creamy Cajun Shrimp Pasta (without Cream) and is ideal for an easy weeknight dinner. It requires ingredients you may already have in your pantry.
These amazing sides will take your chicken alfredo to the next level although the dish is satisfying on its own.
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Ingredients
This blackened chicken alfredo recipe requires minimal ingredients, some if not all of which, you may already have in your pantry.
- Chicken tender loins
- Shallots
- Garlic powder
- Onion powder
- Smoked paprika
- Dried parsley
- Red pepper flakes
- Kosher salt
- Black pepper
- Chicken broth
- Unsweetened coconut milk
- Cooking oil
- Pasta
- Fresh parmesan cheese (forget to add it in photo)
See recipe card for quantities.
Ingredient Notes
- Coconut milk: Choose regular unsweetened coconut milk in the can. There are a few different varieties but go for regular instead of light. The regular in my opinion adds a more creamy texture.
- Pasta variety: I use linguine but feel free to use any pasta shape such as penne, pasta shells, bowtie or rigatoni. Fettuccine is classic, but we're about adding a modern twist.
- Chicken cuts: You can use boneless, skinless chicken breasts or thighs. Cooking times can vary depending on the size and thickness of the chicken. If using chicken breasts, make sure you cook them properly to prevent them from being overcooked and tasting dry. Chicken breasts aren't forgiving like chicken thighs which can withstand a longer cooking time without drying out.
How to Make Blackened Chicken Alfredo
Let's get into the steps for making this easy blackened chicken alfredo recipe.
- Wash chicken and pat try thoroughly with paper towels.
- Season generously.
- Season both sides until crusty outer coating forms.
- Then place on clean plate and set aside.
- Cut chicken into cubes.
- Add more oil to your skillet if necessary.
- Add shallots and saute then add garlic and continue to saute until fragrant.
- Add your chicken broth to the skillet and stir.
- Whisk in canned unsweetened coconut milk.
- Bring to a gentle boil then to a simmer.
- Add chicken to skillet.
- Then, add cooked pasta and parmesan cheese.
- Gently combine all ingredients until chicken and pasta are evenly coated.
- Season with more salt and pepper if needed.
- Add more grated parmesan.
- If sauce looks a little thin, allow it to sit for a few minutes. It will thicken.
- Garnish with dried or chopped fresh parsley.
Note: I find that tongs are easier to combine all ingredients instead of using a large spoon.
Substitutions
This chicken alfredo dish is not only easy to make, but it's versatile.
Serve meatless: The sauce is so delicious and creamy that it can be served without meat, or load it up with veggies. Either way, you can serve your meatless alfredo pasta with a side to make it a filling meal. You can also whip this up for a themed Meatless Monday dinner in case you're looking into decreasing your meat consumption.
An alternative to chicken: Substitute chicken for blackened shrimp. If you're a shrimp lover, you will not be disappointed.
Variations
You can make this recipe gluten-free by using gluten-free pasta and making sure your seasoning blend is free from hidden gluten containing ingredients.
Storage and Reheat
Store
Place your leftovers in an airtight container with a tight-fitting lid and store in the fridge for up to 3 days.
Reheat
To reheat, warm your chicken alfredo in a skillet over low heat adding a splash of coconut milk, broth, or water to restore the creamy texture.
Top Tips
- Balance Spice Level: Adjust the seasoning according to your heat tolerance. If you prefer it mild, go easy on the cayenne pepper and red pepper flakes. But, if you prefer the extra kick of heat, add more of these spices.
- Creamy Consistency: When using canned unsweetened coconut milk, shake the can well before opening to combine the contents. Don't worry if the milk appears separated. When you begin whisking, it will blend perfectly and create a smooth consistency.
- Searing: To get the blackened chicken crust, add cooking oil to your skillet such as grapeseed oil, avocado oil, or olive oil, and let your chicken cook undisturbed right until you get that perfect sear. The key is not to flip the chicken over too early during the cooking process.
- Parmesan cheese: It's best to avoid buying pre-grated parmesan cheese and instead grate it yourself for a smoother and creamier consistency. Avoid adding the cheese to the sauce immediately. All the sauce to cook until it reaches the desired consistency, then add the grated parmesan cheese towards the end and stir it in.
- Taste test: Although parmesan is considered a "salty cheese", I highly recommend that you taste test as you go to ensure that your alfredo is flavorful and delicious. If you need to add more kosher salt at the end, do so unless you're following a low sodium diet.
- Pasta to sauce ratio: You will not need to use all of your cooked pasta. Please be mindful of your pasta to sauce ratio. Pasta absorbs the sauce the longer it sits. With that said, you do not want a serving of dry pasta. Store any leftover pasta in an airtight container with a tight-fitting lid or in a ziploc bag in the fridge. You can use this for a different dish on another day.
- Alfredo sauce consistency: If you find your sauce is a little thin at first, keep in mind that the longer your dish sits, your sauce will thicken naturally. Give it a few minutes.
- Unsweetened coconut milk over heavy cream: I chose to use unsweetened coconut milk over heavy mean to give this dish a creamy texture and to keep it light without the heaviness of cream.
FAQs
When making blackened chicken, begin by coating it with a Cajun spice blend that combines granulated garlic powder, onion powder, paprika (preferably smoked paprika), dried thyme, dried parsley, cayenne pepper, and red pepper flakes. Next, place the chicken in a hot skillet with cooking oil like grapeseed oil, avocado oil, or olive oil and sear it to create the blackened outer coating. This is my go-to recipe for making blackened chicken. If you do not want to make your spice blend from scratch, buy your favorite Cajun or blackening seasoning from the grocery store.
Blackening combines seasonings that also include paprika and cayenne pepper. I'd like to add not any paprika but smoked paprika is the best. It adds an extra layer of flavor whereas regular paprika is more so to add color to your food. You can add this seasoning blend to chicken, fish, or shrimp. Blackening is not considered a cooking method.
Squeeze about 1 tablespoon of juice from a fresh lemon over the top when your alfredo is done. The acid from the lemon will help cut through the richness of the sauce and will brighten your dish.
Other Pasta Dishes
Looking for other pasta recipes? Try these:
Serve With This
These are my favorite dishes to serve with blackened chicken alfredo:
- Citrus Hibiscus Drink
- Crispy Oven Baked Chicken Wings (Baking Powder)
- Crispy Oven Roasted Broccolini
- Strawberry Parfait (Shortcake)
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Blackened Chicken Alfredo
Equipment
- Cast Iron Skillet Dutch oven, braiser, or other skillet
- Chef's knife for chopping shallot and mincing garlic
- Tongs from combining ingredients in skillet
- Kitchen shears for cutting chicken into cubes
Ingredients
- 1.64 lbs chicken tenderloins (chicken tender or cutlets)
- 2 tablespoon avocado oil (grapeseed oil or olive oil)
- 2 tablespoon shallots
- 2 cloves fresh garlic
- ¾ cup chicken broth
- 13.66 oz unsweetened canned coconut milk (or heavy cream)
- 1 lb pappardelle pasta (nests) (or your preferred pasta shape)
- 1 cup parmesan cheese (plus more for garnish. please grate yourself)
Seasonings
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon smoked paprika
- ½ tablespoon dried parsley
- ½ tablespoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Cook pasta just until al dente. Follow direction on package.
- Meanwhile, wash your chicken and pat dry thoroughly with paper towels. Season both sides of your chicken. Place your skillet of medium high heat and sear both sides until crusty outer coating forms. Do not overcook. It's fine if your chicken is under-cooked as it will cook more when it get added to your alfredo sauce. Once nicely seared, place on a clean plate, then cut into cubes. Set aside.
- Add more oil to your skillet if necessary. Then, add shallots and saute then add garlic and continue to saute until fragrant. You only need several seconds for this step. Make sure shallots and garlic do not burn.
- Add your chicken broth to the skillet and stir. Allow your broth to heat up then whisk in your unsweetened coconut milk until combined. Bring to a gentle boil then lower heat to simmer.
- Add the cubed chicken to skillet and continue to cook for a few extra minutes. Turn off heat. Add about ½ to ¾ of the cooked pasta (DO NOT ADD ALL THE PASTA). Add the parmesan cheese and gently combine using your tongs until everything is evenly coated. This may take a few minutes. Garnish with dried or chopped fresh parsley.
- NOTE: You will not need to use all of your cooked pasta. Please be mindful of your pasta to sauce ratio. Pasta absorbs the sauce the longer it sits. With that said, you do not want a serving of dry pasta.
Video
Notes
- Balance Spice Level: Adjust the seasoning according to your heat tolerance. If you prefer it mild, go easy on the cayenne pepper and red pepper flakes. But, if you prefer the extra kick of heat, add more of these spices.
- Creamy Consistency: When using canned unsweetened coconut milk, shake the can well before opening to combine the contents. Don't worry if the milk appears separated. When you begin whisking, it will blend perfectly and create a smooth consistency.
- Searing: To get the blackened chicken crust, add cooking oil to your skillet such as grapeseed oil, avocado oil, or olive oil, and let your chicken cook undisturbed right until you get that perfect sear. The key is not to flip the chicken over too early during the cooking process.
- Parmesan cheese: It's best to avoid buying pre-grated parmesan cheese and instead grate it yourself for a smoother and creamier consistency. Avoid adding the cheese to the sauce immediately. All the sauce to cook until it reaches the desired consistency, then add the grated parmesan cheese towards the end and stir it in.
- Taste test: Although parmesan is considered a "salty cheese", I highly recommend that you taste test as you go to ensure that your alfredo is flavorful and delicious. If you need to add more kosher salt at the end, do so unless you're following a low sodium diet.
- Pasta to sauce ratio: You will not need to use all of your cooked pasta. Please be mindful of your pasta to sauce ratio. Pasta absorbs the sauce the longer it sits. With that said, you do not want a serving of dry pasta. Store any leftover pasta in an airtight container with a tight-fitting lid or in a ziploc bag in the fridge. You can use this for a different dish on another day.
- Alfredo sauce consistency: If you find your sauce is a little thin at first, keep in mind that the longer your dish sits, your sauce will thicken naturally. Give it a few minutes.
- Unsweetened coconut milk over heavy cream: I chose to use unsweetened coconut milk over heavy mean to give this dish a creamy texture and to keep it light without the heaviness of cream.
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