Blackened Chicken Alfredo—A Delicious and Spicy Twist on a Classic

Classic fettuccini Alfredo with the delicious addition of blackened chicken. Creamy and deliciously satisfying.


  • ½ chicken breast (deboned and deskinned) 
  • 1 teaspoon of seasoning spices: oregano, black pepper, paprika, chili flakes, garlic powder, and onion powder. 
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 4 oz fettuccini
  • 4 tablespoons butter
  • 3 garlic cloves
  • 2 cups evaporated milk 
  • 1 ½ cups grated parmesan cheese


  1. Start by seasoning the chicken breast on both sides with salt and spices. Coat well. 
  2. Put the seasoned chicken breast in the grilling pan or cast iron skillet on medium-high heat. 
  3. Let cook for 3-4 minutes on each side without moving it, so it can brown. 
  4. While the chicken breast cooks cook the fettucini pasta according to the package instructions. Cook to aldente. 
  5. While the chicken and the pasta are cooking make the sauce: 
  • In a medium-sized pan add the butter and press the garlic cloves over. Let cook for 2-3 minutes until golden and fragrant.
  • Add the evaporated milk and the parmesan cheese and let cook for 3 more minutes.

  1. Slice the blackened chicken breast and set it aside.
  2. Once the pasta is cooked, mix it with the sauce and serve it with half the chicken breast on top. 
  3. Serve with more parmesan cheese on top.


This pasta dish is traditionally made with cream, but if you want a lighter version, evaporated milk gives an equally creamy but lighter version. It’s of course possible to do it with cream instead of evaporated milk. 

This pasta dish is best eaten right after being made, but leftovers can be stored in the fridge for up to 5 days in a sealed container.