Blackened Chicken Alfredo with Angel Hair Pasta
This Blackened Chicken Alfredo Pasta is a restaurant quality meal that the whole family will love! Ready in less than 30 minutes.
Make way for one of my favorite pasta recipes! This Blackened Chicken Alfredo is surprisingly simple to make, and my entire family asks for it.
I keep it weeknight-friendly by using thin-cut chicken breast so it cooks quickly and evenly in the skillet. For the pasta, I’ve been reaching for Grand Teton Ancient Grains Organic Einkorn Angel Hair.
This isn’t ordinary pasta! It’s made from einkorn, the earliest and genetically pure ancient wheat still grown today. Grown and stone-milled right on their family farm in Idaho, it retains the nutrient-rich germ loaded with vitamins and antioxidants. The result is a rich, slightly nutty-sweet flavor that modern wheat just can’t match.
I also love that it’s bronze-cut, giving it a rough, porous texture that makes the creamy Alfredo sauce cling to every strand. This pasta is made with einkorn’s “good gluten,” the simpler structure many people (including my family) find gentler and easier to digest. Best of all, it cooks in just 3-4 minutes, so dinner is on the table in under 30!
Be careful not to overcook it and get the sauce on right away! I have more tips for using Einkorn pasta in the recipe notes below.
Recipe Substitutions and Additions
This easy recipe tastes wonderful and uses up pantry ingredients. I want you to feel empowered to make substitutions as needed! Here are a few suggestions:
- Feel free to substitute another pasta shape. Fettucine works great!
- Add a handful of fresh spinach or sliced mushrooms after the garlic for extra veggies.
- Omit or use less cayenne pepper if you are worried about it being too spicy.
- Substitute a pound of shrimp for the chicken. The spice rub will not need any changes.
- You can also grill the chicken over high heat. Delicious!
- You are welcome to use store-bought blackened seasoning if you have it, but it’s a pretty simple combination of spices to make on your own.
- Reserve a half cup of pasta water to add to the sauce if it gets too thick.
Serving Suggestions
I love serving this Blackened Chicken Alfredo recipe with a simple side salad or zucchini chips. And garlic bread is always a hit.
For dessert, try my Blackberry Dump Cake or these Oreo Pumpkin Bars.
This recipe is also wonderful for meal prep!
Saving Leftovers
Have leftovers? Lucky you! Allow to cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in the microwave.
I hope that you love this Blackened Chicken Alfredo recipe! If you make it, I’d love to hear how it went in the comments below.
Blackened Chicken Alfredo with Angel Hair Pasta
Ingredients
- 1 pound chicken breasts, boneless skinless and thin sliced
- 1 pound Organic Einkorn Angel Hair from Grand Teton Ancient Grains
- 1 tablespoon olive oil
For the blackened seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne pepper, optional
For the homemade alfredo sauce
- 1/2 cup butter
- 2 teaspoons minced garlic
- 1.5 cups heavy cream
- 4 ounces parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
Optional garnish
- fresh parsley or chives
Instructions
- Prepare the blackened seasoning by adding all of the spices in a small bowl. Stir to combine, set aside.
- Bring a large pot of salted water to boil. Cook pasta according to package instructions. See notes below if using Ancient Grains pasta.
- To a large non-stick pan or cast iron skillet, add olive oil and heat on medium-high heat.
- Pat the chicken breasts dry with a paper towel. Spread the blackened seasoning over both sides of the chicken breasts.
- Add to hot skillet. Sear for 4-5 minutes per side, or until the internal temperature of the chicken measures 165 degrees Fahrenheit. Remove to a plate to rest.
- Make the homemade alfredo sauce in the same skillet. Reduce the heat to low and allow the skillet to rest for 2-3 minutes so the sauce doesnt burn.
- To the skillet, add butter. Once melted, add garlic and saute for 30 seconds.
- Next, add heavy cream. Stir occasionally, and allow to come to a gentle simmer.
- Once simmering, remove from heat. Add parmesan cheese, black pepper, Cajun seasoning and salt. Whisk to combine.
- Add cooked pasta and toss to combine in the sauce.
- Serve warm with blackened chicken breast.
