Today we’re making blackened chicken alfredo pasta. This dish is pure comfort and is really easy to make. I only used 9 ounces of pappardelle pasta and 1 chicken breast, but the dish is so heavy it still makes 4 good servings. If you want to use a full pound of pasta, just double the recipe. I hope you enjoy this chicken alfredo pasta!
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CHICKEN ALFREDO PASTA PRINT RECIPE:
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42 Comments
Two things.
1. Real alfredo (pasta al burro) is just pasta water, young Parmigiano Reggiano, butter, and salt. That's it. To make it you want to use really starchy pasta water to hold an emulsion. The way I'm showing you here with cream is easier and imo way better tasting. But that's just my opinion.
2. Cajun and blackened seasoning are indeed two different things – Cajun is spicier – but really either one will work well for this dish. I hope you all enjoy it and thanks for watching my videos!
I trust this guy on his accent alone.
For grating large quantities of parmigiano into tiny crumbles without doing it manually on the box grater, I recommend a two step process on the food processor:
First grate the parm with the grater plate of your food processor. Then switch to the regular processor blade, and pulse the grated cheese into crumbles. If you just throw knobs of hard cheese into the food processor, it won't give you consistent small crumbles. Pulsing cheese that has first been run through the grater plate gives the best results. And it is far faster that grating on a box grater by hand.
errrrmmm you took my recipe
What?
No rating?
Personally, I'd give it a 10.
Unfortunately when you use wet pasta the sauce doesnt stick very well. Your noodles looked like they were barely even glazed by the alfredo. Secondly, you alfredo was very thin and watery, need some starch in there to help it hold together.
Such an excellent presentation! I love Alfredo and I love pasta; but what has me excited is the blackening seasoned chicken! Sounds so delicious. Hmm, dare I add a splash of white wine to the sauce?
Hey Jim, I'm hoping to get a big stainless steel pan, but do you know how well they work on an induction hob? I'm always worried about uneven heat if the pan is that much bigger than the heating part.
I've been watching you for sometime now. Tonight i made this and my family went crazy for this dish. I did not add salt to the sauce because the cheese had plenty of it already.
I use cast iron unless I want fond.
can you be my dad too 😅looks delicious 😋
Is that your son? My son also like it when I am cooking something for him. Good on you, Chef , Cheers
You forgot the shallot chef..
There are some culinary practices that I absolutely disagreed with quite early, but I can't argue with the final result. It's also absolutely bizarre that the usual "YouTube comment section" stigma of utter hate hasn't set in here. Nice one
The thought just occurred to me right now that these few people need to start mentioning like hygiene in their videos because people aren't hygienic so it should show a flash like seasoning the meat and beating it with your bare hand and then thoroughly washing your hands and making sure you're not spreading salmonella and then moving on to the next step Etc
Thank you uncle. I make better pasta. Although I put the knowledge into a spaghetti because I am traumatized by putting cheese on pasta.
Well, I'm using half and half buddy cause the dollar general didn't have heavy cream.
Actual Italians don't put chicken with pasta. You what a better Alfredo recipe go to the Italia squsita and search for Alfredo
Clean out the chicken pan with just a shot of white wine, let alc. boil off and add to your sauce later. Also i used less garlic, but a pinch of black pepper in the sauce. Thx for the inspiation SaF! 😘
Looks fantastic! I''m doing this tomorrow for my daughter's birthday. She loves fettuccine alfredo.
It’s really tasty, thank you!!!
This stuff would only be eaten north of the Italian Alps, from the swiss-german part of Switzerland northwards. South of the alps? Forget it. Just as bad as pineapple topped pizza. Word.
Italian Parsley? Never heard of that before.
I always have clarified butter on hand so I don't have to worry about it burning.
Stand up if you love the alfredo
All that flavour that was left in the pan 😭😭
Have the kid critique, flavors, textures and seasonings…..😂
That can't be a real chicken breast a turkey breast wouldn't be that big 😮😮
It's HILARIOUS to watch Americans try to make food. So many things are wrong here lol. For starters, poor piece of chicken how it was mauled. Whole dish could have been done so so much better.
I always thought Alfredo needed nutmeg in it
This looks amazing and I love to watch your son eat lol
What a sweet exchange between you two❤
Yes using cream is easier, especially if you don't know to cook.
Do you know why it won’t stick?
THANKS! LOOKS SO YUMMY! APPRECIATE THE TIPS TOO! LIL HUGS XO
Making this again tonight. Yours looks better than my chicken, but mine still looks pretty good! Hope these guys like it as much as last time 🙏!
First time watching one of your videos and I liked how explained stuff in a no-nonsense way.
People misunderstand the reason for dredging the cutlet in flour, it has nothing to do with your (crust) it simply dries the chicken. Then you egg wash it to make the 3rd coating (panko) or (bread crumb) stick.
That first flour coating is just to dry the chicken so you can also get a good sear if your not doing the dry wet dry method. In short don't worry if your flour comes off along as it dried up any moisture on the surface of your chicken. 😊
What olive 🫒 oil did you put I the pan?
You like pasta – you watch this channel
This is everything but Italian… heavy cream ? Alfredo is just a name but he's not Italian
Imo you shouldn't have said to use whatever pasta. It'd be like saying to use what ever parmesan. The egg pasta really makes a big difference in this dish