This one-pan blackened chicken Alfredo combines spiced, seared chicken breast with creamy sauce and bowtie pasta in under 30 minutes. The blackening seasoning adds bold, smoky heat that cuts through the richness of the Alfredo for a balanced weeknight meal.
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Season chicken breast with blackening seasoning. Heat olive oil in a large skillet over medium-high heat.
Cook the chicken for 4-5 minutes per side until browned. Cover with a lid to help it cook through.
Remove the chicken from the pan, set aside on a plate, and tent with foil to keep warm.
To the same pan, add butter. Once melted, add the minced shallot and sauté for 1-2 minutes until softened. Season with salt, pepper, and paprika.
Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom.
Pour in the chicken broth, season again with salt and pepper, and bring to a simmer.
Add the uncooked bowtie pasta and stir to combine.
Bring back to a simmer, then cover and cook for about 10-15 minutes, stirring occasionally. Uncover for the last half of the cooking time to allow the sauce to reduce.
Once the pasta is al dente and most of the liquid is absorbed, stir in the heavy cream.
Let the sauce simmer for another 1-2 minutes to thicken.
Remove from heat and stir in the lemon juice and freshly grated Parmesan cheese until the cheese is melted and the sauce is smooth.
Dice the cooked chicken and add it back to the pan along with any resting juices. Stir to combine.
Serve immediately, garnished with fresh parsley and more Parmesan cheese if desired.
Store leftovers in an airtight container for up to 3 days; reheat gently over low heat with a splash of cream or broth, stirring often to prevent breaking the sauce.
Yes. Thighs are more forgiving and stay juicy; cook them slightly longer (8–10 minutes per side) to ensure they reach 165°F internally.
Mix paprika, cayenne, garlic powder, onion powder, dried thyme, and black pepper. The recipe already includes paprika, so build from there.
Cook pasta and chicken separately and store in airtight containers for up to 3 days. Reheat gently and make fresh sauce just before serving to avoid breaking the cream.
Use a meat thermometer—chicken is safe at 165°F internal temperature. It should also be opaque throughout and juices run clear.
Yes—use chicken broth, lemon juice, or omit it entirely and add a splash of cream or pasta water to loosen the sauce.
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