Blackened Chicken Alfredo Pasta with Broccoli & Cherry Tomatoes: A Creamy 30-Minute Dinner with Bold, Smoky Flavor

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions.
3. During the last 2–3 minutes of cooking, add broccoli florets to the same pot.
4. Reserve 1/2 cup pasta water, then drain pasta and broccoli.

2) Season and cook the chicken

1. Slice chicken into cutlets or bite-size pieces for faster cooking.
2. Toss chicken with olive oil and blackened seasoning until evenly coated.
3. Heat a large skillet over medium-high heat.
4. Cook chicken 4–6 minutes per side (cutlets) or 6–8 minutes total (pieces), until browned and cooked through.
5. Remove chicken to a plate and tent loosely with foil.

3) Make the Alfredo sauce

1. Lower heat to medium. In the same skillet, add butter.
2. Add garlic and sauté 30 seconds until fragrant.
3. Pour in heavy cream and simmer gently 2–3 minutes (do not boil hard).
4. Whisk in Parmesan until smooth and creamy.
5. Add black pepper and nutmeg (optional). If sauce is too thick, add a splash of reserved pasta water.

4) Combine everything

1. Add drained pasta and broccoli to the skillet and toss to coat in sauce.
2. Add cherry tomatoes and toss gently (they should warm but stay fresh and juicy).
3. Add sliced chicken back in and stir to combine.
4. Taste and adjust seasoning (salt, pepper, extra Parmesan).

Serving and Storage:

Serve immediately while the sauce is silky and glossy. This dish is rich, so it pairs well with a crisp green salad or
simple roasted vegetables. Garlic bread is always welcome, too.

Storage:

• Refrigerate leftovers in an airtight container up to 3 days.

Reheating:

• Reheat gently on the stove or microwave with a splash of cream, milk, or broth to loosen the sauce.
• Avoid high heat to keep the sauce from breaking.

Tips:

• Fresh Parmesan matters: Pre-shredded cheese can make sauce grainy.
• Don’t overcook broccoli: Adding it near the end keeps it bright and crisp-tender.
• Control the heat: Reduce cayenne or use mild blackened seasoning for less spice.
• Use pasta water: It helps sauce cling and stay smooth.
• Cook chicken in the same skillet: Those browned bits add flavor to the sauce.

Variations:

• Shrimp version: Swap chicken for shrimp (cook 1–2 minutes per side).
• Spicy extra: Add crushed red pepper flakes or a splash of hot sauce.
• Veggie-packed: Add mushrooms, spinach, or roasted bell peppers.
• Lighter Alfredo: Use half-and-half and reduce butter slightly.
• Cheese twist: Add a little Romano or Asiago with the Parmesan.

Tips:

• Meal prep: Cook chicken and chop veggies ahead; finish pasta and sauce fresh.
• Make it extra saucy: Increase cream by 1/2 cup and add more Parmesan to taste.
• Bright finish: A squeeze of lemon cuts through richness beautifully.
• Presentation: Top with basil ribbons and extra cherry tomatoes for color.

Conclusion:

Blackened Chicken Alfredo Pasta with Broccoli & Cherry Tomatoes is everything you want in a comfort dinner—creamy,
hearty, and satisfying—plus the bold smoky punch of blackened seasoning that keeps it exciting. It’s fast enough for a
weeknight, impressive enough for guests, and flexible enough to customize every time you make it.

FAQ:

Is blackened chicken very spicy?

It can be, but it doesn’t have to be. Control the spice by reducing cayenne or using mild seasoning.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and more likely to separate. Half-and-half is a better substitute than milk.

Why is my Alfredo sauce grainy?

This usually happens from overheating or using pre-shredded cheese. Use low heat and freshly grated Parmesan.

Can I add the tomatoes earlier?

You can, but they’ll break down more. Adding them at the end keeps them bright and juicy.

What pasta shape works best?

Fettuccine is classic, but penne or rotini hold sauce well and are great for weeknights.