Go Back
+ servings
A white bowl of alfredo with chicken, green onions, and sun dried tomatoes. A fork next to the bowl.

Blackened Chicken Alfredo

Creamy blackened chicken alfredo with sauteed green onion and sun dried tomatoes.
Course Main Course
Cuisine Italian
Keyword blackened chicken alfedo
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 480kcal
Author Dina from SimplyHomeCooked.com


  • 3 boneless skinless chicken breasts
  • 1 box of mini farfalle pasta spaghetti works fine too
  • 1 tbsp Cajun’s choice blackened seasoning
  • 4 tbsp unsalted butter
  • 1 bunch green onion
  • ½ cup chopped sun dried tomatoes
  • ½ tsp dried basil
  • ½ tsp garlic powder
  • pinch of salt and pepper
  • 1 qt whipping cream
  • 1 ½ cup shredded or grated parmesan cheese


  • Season chicken breast to taste with salt, pepper, and blackened seasoning. Grill for about 3-4 on each side. If you don't have a grill, you can cook the chicken on a greased frying pan as well.
  • After the chicken is fully cooked, and cool down, chop it into 1 inch cubes and set aside.
  • Thinly slice the green onion and chop the sun dried tomatoes into small pieces.
  • In a large skillet, heat butter over medium high heat and add in the green onion, sun dried tomatoes, dried basil, garlic powder, salt, and pepper.
  • Once the green onion and sun dried tomatoes have been cooking for about 2 minutes, add in the whipping cream. Bring the heat down to low and add the Parmesan cheese once the sauce comes to a simmer.
  • Mix in the cubed chicken and stir every few minutes.
  • Make the pasta according to the package. Strain out the water and mix the pasta into the sauce.


Calories: 480kcal | Carbohydrates: 6g | Protein: 15g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 173mg | Sodium: 330mg | Potassium: 398mg | Sugar: 2g | Vitamin A: 1720IU | Vitamin C: 3.4mg | Calcium: 248mg | Iron: 0.8mg