One Pan Blackened Chicken Alfredo

Indulging in a warm, creamy plate of pasta can be the ultimate comfort on a busy weeknight. One Pan Blackened Chicken Alfredo combines tender chicken with a rich, homemade alfredo sauce, all made in one pan for easy cleanup. This recipe takes about 30 minutes, and its key to success is in the blackening spice that adds a kick and depth of flavor to the dish.

This dish is perfect for busy families or anyone looking to impress guests without the hassle of multiple pots and pans. Ideal for a weeknight dinner or a cozy weekend meal, you can easily prepare the chicken ahead of time and store it in the fridge for up to two days.

Why You’ll Love This Recipe

• The blackened chicken adds a deliciously crisp texture that contrasts with the creamy sauce.
• It comes together in just 30 minutes, making it a quick yet indulgent meal.
• Cooking everything in one pan means less mess and easy cleanup.
• The combination of spices creates a robust flavor profile that will please any palate.

What You’ll Need

Gather your ingredients before beginning for a smooth cooking experience.

For the Blackening Spice

• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon cracked black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne

For the Chicken

• 1 lb. chicken breasts, butterfly into cutlets
• 1-2 tablespoons avocado oil

For the Sauce

• 2 tablespoons butter
• ½ cup sweet onion, diced small
• 1.5 teaspoons garlic, minced (about 2-3 cloves)
• ½ – ¾ cup low sodium chicken broth
• ½ cup heavy cream
• 2-3 tablespoons grated parmesan cheese
• 3 ounces baby spinach, fresh
• pinch kosher salt (as needed)
• few turns cracked black pepper (as needed)

Avocado oil can be substituted with olive oil.

Substitutions & Swaps

• Use chicken thighs for more flavor.
• Baby kale works instead of spinach.
• Almond milk can replace heavy cream.
• Nutritional yeast can be a cheese substitute.

How to Make It

Get ready to enjoy a scrumptious meal with these easy steps.

Prepare the Blackening Spice

Combine the dried oregano, paprika, garlic powder, salt, black pepper, onion powder, and cayenne in a small bowl. Mix well to create an even spice blend.

Prepare the Chicken

Rub the blackening spice all over the butterflied chicken cutlets, ensuring they’re well coated. Set aside to absorb the flavors.

Sauté the Chicken

Heat 1-2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken cutlets. Sauté for about 4-5 minutes on each side, or until they reach an internal temperature of 165°F. Remove the chicken from the pan and set aside.

Make the Sauce

In the same skillet, lower the heat to medium, and add the butter. Once melted, add the diced sweet onion and sauté for 2-3 minutes until translucent. Next, add the minced garlic and sauté for another minute until fragrant. Pour in the chicken broth and heavy cream, stirring well to combine.

Assemble

Return the cooked chicken to the skillet. Add the grated parmesan cheese and fresh spinach, stirring until the spinach wilts and the cheese melts into the sauce. Taste and adjust seasoning with extra salt and black pepper as needed.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream sauce doesn’t freeze well.
Reheat: Microwave on medium for 1-2 minutes until heated through.

Tips for Best Results

• Ensure the skillet is hot enough to sear the chicken for that desired blackened crust.
• Use fresh, high-quality parmesan for the best flavor.
• Adjust the cayenne level based on your spice preference.
• For added creaminess, consider stirring in more heavy cream before serving.

Serving Suggestions

• Pair with a side salad for a balanced meal.
• Serve alongside garlic bread for a comforting dinner.
• Top with extra parmesan and fresh herbs for a gourmet touch.