Blackened Chicken with Roasted Garlic Alfredo

This Blackened Chicken with Roasted Garlic Alfredo is a bold, creamy, and easy dinner that will have your taste buds dancing with every bite!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Alfredo, Blackened, Chicken, Creamy, Easy, Quick, Roasted Garlic

Servings: 4 servings

Begin by patting the chicken breasts dry with paper towels. Season both sides generously with the Creole or Cajun seasoning, ensuring an even coating.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Carefully place the seasoned chicken breasts in the hot skillet. Sear for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has a beautiful blackened crust. Transfer the chicken to a plate and cover loosely with foil to keep warm.
While the chicken is resting, bring a pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, lower the heat to medium. Pour in the refrigerated Buitoni Light Alfredo and stir in the roasted garlic. Let it simmer for a few minutes, allowing the flavors to meld together.
Add the drained bowtie pasta to the skillet with the Alfredo sauce, tossing to coat each piece evenly. Add a splash of pasta cooking water if the sauce is too thick.
Slice the blackened chicken into strips and serve atop the creamy pasta. Garnish with freshly cracked black pepper or chopped parsley if desired.

For an extra kick, add a pinch of cayenne pepper to the seasoning mix.
If you don’t have roasted garlic, use minced fresh garlic sautéed until fragrant before adding the Alfredo sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of milk or broth.