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Blackened Chicken Alfredo is a family favorite! Strips of blackened chicken on top of an easy homemade alfredo sauce made with fresh parmesan cheese. Save time and use a rotisserie chicken to make short work of the recipe, or cook chicken breasts with blackening sauce in a skillet while making your alfredo sauce.
Rotisserie Blackened Chicken Alfredo Pasta In Under 30 Minutes!
This shop was compensated by Collective Bias, Inc. and its advertiser, Coca-Cola® . It was originally posted Aug 25, 2015. All opinions are mine alone.
—Want the recipe right now? Simply scroll straight to the bottom!—
School for my boys has officially begun! Gone are the lazy carefree days of summer. We are now moving on to our regular chaotic life, which with 4 boys is never dull. With all the activities, I’m often asked how we manage to eat wholesome meals. When do I actually have time to prepare them? This is a legitimate question, since it can take over an hour to pick 4 boys up from 4 different schools. By the time I am done, we are preparing for that night’s homework, practices, games or other events.
On a week night, I need meals that are effortless, less than 30 minutes, are limited in their number of ingredients and most importantly— that all 4 boys will eat. This recipe fits all that criteria and I’m sure your family will enjoy it as much as mine.
I discovered this combination years ago at Landry’s Seafood in Galveston. I’ve heard that TGI Friday’s blackened chicken alfredo is just as good. Both restaurants have given a Cajun flair to the Italian style pasta. Sadly, I don’t have either of those restaurants around me, otherwise I’d just hightail it there. LOL! BUT overall, I know it is less expensive to make this dish at home!
Since I can’t have it just brought to me at the table, I wanted to make it super easy! The secret to saving time for me is using a rotisserie chicken. It makes meal prep so much easier! I’m always on the look out for recipes using rotisserie chicken. I’m sure you’re probably like me- very busy -and you need ideas like this that use rotisserie chicken to make dinner in a Snap!
Fresh ingredients like basil and parmesan cheese give the alfredo sauce it’s flavor. My recipe uses milk because with 4 boys in the house I always have milk on hand. I’m not gonna lie though, using heavy cream makes the sauce truly divine. For a regular weeknight, I’m okay with subbing the cream out for milk but if you do want to give the sauce that added touch of wow, by all means use it. For this recipe I focus on easy but some days I do go all out on the alfredo.
The blackening season gives the dish it’s pep. It’s very easy to make your own blackening seasoning but I’ve heard the Zatarain’s blackening seasoning at Walmart is pretty good. I’ve never tried it, but it would be one more time saver.
My second son however is truly madly deeply in love with this homemade seasoning. It’s a breeze to make I usually just multiple the recipe and keep a jar of it in my spice cabinet. He puts it on everything. It’s main ingredient is of course black pepper. I’ve been known to add white pepper on occasion because it has such a lovely flavor profile. Red pepper flakes and paprika round out the rest. These are common spices that most people have on hand.
Can you believe this amazing dish takes less than 30 minutes to prepare? Like I said before, I use rotisserie chicken because it’s so easy to grab at the store. Our store even sells the pieces already chopped and ready to go, how much easier can that make it? Never fear though, it’s totally possible to make this dish from chicken breasts.
How do you blacken chicken breasts?
I’m so glad you asked. You simply heat the pan (most people swear by a cast iron skillet!), and melt in butter or oil. I use grapeseed oil because it has a higher heat threshold than olive oil, but I know lots of you are olive oil fans, so whatever floats your boat.
I think an iron skillet can be a pain to clean so I typically use a non-stick pan. Another reason for this is because that blackening seasoning can burn very very very quickly and no one wants a kitchen full of smoke. I cook the chicken breasts 5-7 minutes on each side on medium high heat. I wait will usually wait until about 1-2 minutes before flipping to coat that side of the chicken breast with the blackening seasoning. This is to prevent the burning. I can usually saute the chicken while I’m making the alfredo sauce on the next burner over.
If you are using the rotisserie chicken, you can either place all the chicken pieces in a bowl and stir in the blackening seasoning to cover it all, or you can sprinkle it on top of each dish like I did in the photos. Easy peasy.
Now back to that yummy parmesan alfredo sauce. This recipe is sort of one of those go to recipes that you can use on so many things. I’ve added pesto to make it a pesto sauce. I’ve loaded it with roasted garlic to coat penne noodles with Italian sausage. We’ve used it on orzo rice for a side dish. It’s pretty handy to have in your cooking bag of tricks.
You can buy the parmesan in a bag or container or you can buy it in block form. If you go with block form, save your time (along with your hand!) – skip grating and just use a food processor! I usually buy a block and grind it up in the processor and just keep it in the fridge and use it as needed.
The alfredo sauce starts as a basic roux. You’ll heat the butter and after melting add in the flour. If you need the sauce to be gluten free you can sub out the flour for corn starch and just make sure to use gluten free noodles. Once the flour has cooked, you will slowly add in the milk or cream, whisking the whole time. I love the magic moment when the sauce thickens up. It’s magic. Once you’ve reached this point, add in your grated parmesan!
How to make Blackened Chicken Pasta:
So now we have our chicken cooked and ready to go, and our alfredo sauce should be simmering on the stove. Hopefully your noodles are ready to go as well! Traditionally alfredo sauce is served with fettuccine noodles but my picky kids love a skinnier angel hair pasta. The refrigerated pasta is the best but it’s tasty just the same. A box of penne will do just fine! Don’t fret!
You can assemble this dish as one big pan for family style or plate each individually. We tend to plate individually because I will always have one kid that is insistent his has to be a certain way. We start with a layer of noodles, a heaping helping of the alfredo sauce, the chicken pieces and finally top it off with fresh basil and grated parmesan. If your chicken pieces haven’t been seasoned, sprinkle on the blackened seasoning before adding the cheese.
Even if you use fresh chicken breasts, this recipe should still cook in under 30 minutes. And that’s a big win in my book! Serve with garlic bread and a fresh salad to round things out!
Handy hints for using a rotisserie chicken:
** Buy it early in the day, pop it in the fridge, and simply use the reheating instructions on the side when it’s time for dinner. It heats in about 15-20 minutes!
** Most stores actually strip the meat off the bones for you, so save even more time by buying these packaged pieces vs cutting up a whole chicken.
** Using a rotisserie chicken means your going to get a mix of dark and white meat. Dark meat tends has a deeper flavor profile and tends to stay tender. White meat is higher in protein. By mixing the two-you get a win win!
**Save the chicken bones and make a tasty and healthy bone broth in your Instant Pot.
Need other quick weeknight meals? You might like these:
Blackened Chicken Alfredo Recipe:
Blackened Chicken Alfredo
For the chicken:
- 1 rotisserie chicken
For the alfredo sauce:
- 2 TBSP butter I use unsalted since parmesan can be a bit salty
- 1 1/2 TBSP flour
- 1 cup parmesan grated plus more for garnish
- 1 1/2 cups milk heavy cream can be substituted
- 2 TBSP fresh basil
For the blackening seasoning:
- 1/2 tsp black pepper
- 1 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
Also needed for blackened chicken pasta:
- 1 lb linguine noodles or pasta of your choice
For the chicken:
- If using a rotisserie chicken, cut into pieces. If making your own, use 3-4 chicken breasts. Cook over heated oil in a non-stick skillet set to medium high heat for 5-7 minutes on each side. Sprinkle on the blackening seasoning towards the ends of flips to prevent the peppery coating from burning.
For the pasta:
- Start to boil your water for your pasta, and cook pasta when the water is boiling according to directions on container. When pasta is ready set aside. Drain before serving.
For the homemade alfredo parmesan sauce:
- In a medium saucepan melt the butter. Once melted, add the flour and whisk together, allowing to cook for a minute or two.
- Slowly add the milk (or heavy cream), whisking continually. Stir until the mixture becomes thick, and reduces (around 10 minutes. You’ll feel it thickening up!).
- Stir in the grated parmesan and continue to whisk until incorporated.
- Add in fresh basil, or simply place on the meal when done.
To assemble blackened chicken pasta:
- You can either place all the chicken in a bowl and stir in the blackening seasoning to cover it all, or you can sprinkle it on top of each dish like I did in the photos. By doing it individually you can control the amount of seasoning and "heat" each dish has.
- Place pasta on a plate, top with alfredo sauce and top with chicken. Finish by sprinkling with blackening seasoning, fresh basil and grated parmesan.
- Alternatively you can mix the alfredo sauce with the noodles in the pan, and then top with chicken. You can even mix it all into one big bowl to serve family style as well.
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