If you’ve been craving a pasta dish that’s both rich and full of bold flavors, this Creamy Roasted Garlic Alfredo with Blackened Chicken is going to be your new go-to recipe. Imagine tender, juicy chicken breasts seasoned with a smoky blackening spice, paired perfectly with a luxuriously creamy roasted garlic Alfredo sauce. Tossed with fettuccine pasta and sprinkled with fresh parsley, this dish is a celebration of comfort and sophistication in every bite. It’s simple enough for a weeknight dinner, yet impressive enough to serve when guests come over. Let’s dive into why this dish deserves a spot on your dinner table tonight.
Why Creamy Roasted Garlic Alfredo with Blackened Chicken is Worth Your Time
This recipe checks all the boxes: it’s packed with flavor, easy to prepare, and uses minimal ingredients that come together beautifully. The blackened chicken offers a smoky, spicy contrast that cuts through the rich, creamy Alfredo sauce made with roasted garlic — which adds a mellow, caramelized depth you won’t get from raw garlic. Plus, the homemade sauce is smoother and more decadent than anything out of a jar. And because the chicken is cooked separately, it stays juicy and tender rather than drying out in the sauce. If you love dishes like Creamy Chicken Alfredo Stuffed Shells or crave a twist on classic Alfredo, this recipe is right up your alley.
Your Shopping Guide
- 2 boneless, skinless chicken breasts — Choose fresh chicken breasts, about 6-8 ounces each.
- Olive oil (2 tablespoons) — For cooking the chicken and roasting the garlic.
- Blackening seasoning (1 tablespoon) — Look for a blend with paprika, cayenne, garlic powder, onion powder, thyme, and oregano. If unavailable, mix your own.
- Fettuccine pasta (8 ounces) — Classic choice for Alfredo, but feel free to substitute with linguine or tagliatelle.
- 1 head of garlic — Whole head for roasting, which softens and sweetens the cloves.
- Heavy cream (1 cup) — Essential for the creamy texture of the sauce.
- Grated Parmesan cheese (1 cup) — Use freshly grated for the best flavor and melt.
- Unsalted butter (2 tablespoons) — Adds richness and helps bind the sauce.
- Salt and pepper — To taste, for seasoning both the chicken and sauce.
- Fresh parsley — For garnish and a pop of color.
Prep & Cook Tools
- Baking sheet — To roast the garlic head.
- Medium saucepan — For cooking the pasta.
- Large skillet — To cook the blackened chicken and prepare the Alfredo sauce.
- Knife and cutting board — For prepping the chicken and parsley.
- Mixing bowl — Optional, for seasoning the chicken.
- Colander — To drain the cooked pasta.
- Garlic press or fork — To mash the roasted garlic into the sauce.
Creamy Roasted Garlic Alfredo with Blackened Chicken in Steps
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with a bit of olive oil, then wrap it in foil and roast for about 30-35 minutes until soft and golden. Roasting mellows the garlic’s sharpness and brings out a sweet, nutty flavor that transforms this Alfredo sauce from ordinary to extraordinary.
Step 2: Prepare the Blackened Chicken
While the garlic roasts, pat the chicken breasts dry with paper towels. Rub both sides with olive oil, then evenly coat each breast with the blackening seasoning. Heat a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F and has a beautiful dark crust. Remove from heat, let rest for a few minutes, then slice into strips.
Step 3: Cook the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve about ½ cup of pasta water before draining, then set the pasta aside.
Step 4: Make the Roasted Garlic Alfredo Sauce
In the same skillet used for the chicken (wipe out excess blackening bits if you want a cleaner sauce), melt the butter over medium heat. Squeeze the softened roasted garlic cloves from their skins directly into the pan and mash with a fork until smooth. Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then add the grated Parmesan cheese, stirring until melted and the sauce thickens slightly. If the sauce seems too thick, stir in a little reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
Step 5: Combine and Serve
Add the drained fettuccine to the sauce and toss gently to coat each strand. Plate the pasta, then top with the sliced blackened chicken. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy the creamy, spicy, and garlicky goodness!
Make It Your Way
- For a lighter version, swap heavy cream for half-and-half or whole milk, but note the sauce will be less thick.
- Try swapping fettuccine for penne for a different texture and shape.
- Add sautéed mushrooms or steamed broccoli to the pasta for extra veggies.
- Use grilled shrimp instead of chicken for a seafood twist.
- Sprinkle red pepper flakes over the finished dish for some extra heat.
Frequent Missteps to Avoid
- Overcooking the chicken: Blackened chicken can dry out quickly if left too long in the pan. Use a meat thermometer or cut into the thickest part to check doneness.
- Skipping the roasted garlic: Raw garlic will overpower the sauce and lose the mellow sweetness that roasting imparts.
- Adding cheese too quickly: Add Parmesan slowly and off direct heat to prevent clumping or grainy texture.
- Not reserving pasta water: This starchy water helps loosen the sauce if it gets too thick and helps it cling better to the pasta.
- Using pre-grated cheese: Avoid pre-grated Parmesan for better melting and flavor.
Leftovers & Meal Prep
This Creamy Roasted Garlic Alfredo with Blackened Chicken keeps well in the fridge for up to 3 days. Store the chicken and pasta separately if possible to maintain texture. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. This dish also freezes well — just thaw overnight in the refrigerator before reheating.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more richness and stay juicy. Just be sure to adjust cooking time accordingly, as thighs may take a few minutes longer to cook through.
What can I substitute for heavy cream?
If you prefer a lighter sauce, you can use half-and-half or whole milk, but the sauce will be thinner. For a dairy-free option, canned coconut milk or cashew cream work well, though the flavor will change slightly.
Is there a way to make this recipe spicy?
Yes! The blackening seasoning already has some heat, but you can amp it up by adding cayenne pepper to the sauce, sprinkling crushed red pepper flakes, or using a spicier blackening blend.
Can I prepare this recipe ahead of time?
You can roast the garlic and cook the chicken a day ahead to save time. Reheat both gently before assembling the sauce and pasta. The sauce itself is best made fresh for optimal creaminess.
Cook This Next
- Creamy Chicken Alfredo Stuffed Shells — Another indulgent pasta dish perfect for family dinners.
- Lemon Pepper Chicken Alfredo Penne — A zesty take on classic Alfredo with a citrusy kick.
Final Bite
This Creamy Roasted Garlic Alfredo with Blackened Chicken recipe is a wonderful blend of smoky, garlicky, and creamy flavors that come together effortlessly. Whether you’re cooking for a special occasion or just want to treat yourself on a regular night, this dish promises satisfaction in every forkful. Don’t forget to garnish with fresh parsley for a touch of brightness and color. Once you try this recipe, it might just become your favorite way to enjoy Alfredo!
Get ready to savor the rich taste of roasted garlic and the bold spice of blackened chicken in a comforting bowl of pasta heaven. Happy cooking!
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Creamy Roasted Garlic Alfredo with Blackened Chicken
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
- Pat chicken breasts dry, rub with olive oil, coat evenly with blackening seasoning. Cook in a large skillet over medium-high heat for 5-6 minutes per side until internal temperature reaches 165°F. Let rest, then slice into strips.
- Bring large pot of salted water to boil, cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
- In same skillet, melt butter over medium heat. Squeeze roasted garlic cloves into pan and mash until smooth. Slowly pour in heavy cream, stir constantly. Bring to gentle simmer, add Parmesan cheese, stir until melted and sauce thickens. Add reserved pasta water if needed. Season with salt and pepper to taste.
- Add drained fettuccine to sauce and toss gently to coat. Plate pasta, top with sliced blackened chicken, garnish with chopped fresh parsley. Serve immediately.
Notes
- Use a meat thermometer to avoid overcooking the chicken and keep it juicy.
- Roasting garlic mellows its sharpness and adds a sweet, nutty flavor to the sauce.
- Reserve pasta water to adjust sauce consistency and help it cling to pasta better.
- For a lighter sauce, substitute heavy cream with half-and-half or whole milk.
- Store chicken and pasta separately in the fridge to maintain texture when reheating.
