Weeknights in our town tend to blur together. The school parking lot empties, the gym lights flick off, and the grocery store feels quieter but more focused.
One evening, I crossed paths with a teacher picking up pasta for her class potluck, a teenager debating hot sauce levels with his friend, and a cashier sharing quick dinner ideas with anyone who lingered too long. Everyone seemed hungry and tired, but still hopeful for something warm waiting at home.
Back in my kitchen, the house carried its usual after work noise. A backpack hit the floor, a phone buzzed with reminders, and the stove clicked as it heated up. I pulled chicken from the fridge and lined up spices on the counter.
Coating the chicken felt grounding, the paprika and oregano leaving a warm scent in the air. Broccoli waited in a bowl, bright and fresh, while cherry tomatoes rolled across the cutting board as my youngest tried to help without quite meaning to.
As the chicken cooked, the skillet filled the room with that bold, savory aroma that makes everyone wander closer. Cream simmered gently, pasta steamed, and the kitchen settled into a steady rhythm. This meal came together without ceremony, shaped by a long day and the need for something filling and balanced. It was meant to be shared at the table, plates passed around, and seconds quietly claimed before anyone asked.
Short Description
Blackened Chicken Alfredo Pasta With Broccoli And Cherry Tomatoes is a creamy, hearty pasta dish featuring spiced chicken, tender vegetables, and a rich Parmesan sauce, perfect for an easy but satisfying family dinner.
Key Ingredients
- 2 large chicken breasts
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
- 12 oz fettuccine or linguine
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan
- ½ tsp black pepper
- Salt to taste
- Fresh parsley for garnish
Tools Needed
- Large skillet
- Large pot
- Cutting board
- Sharp knife
- Mixing bowl
- Tongs
- Measuring spoons and cups
Cooking Instructions
Step 1: Cook the Pasta and Broccoli
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions, usually 10 to 12 minutes, until al dente.
During the last 3 minutes of cooking, add broccoli florets to the same pot. Drain well and set aside. The broccoli should be bright green and tender but not mushy.
Step 2: Prepare the Blackened Seasoning
In a small bowl, mix paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt until evenly combined.
Step 3: Season the Chicken
Pat chicken breasts dry with paper towels. Rub olive oil over both sides, then coat generously with the spice mixture, pressing it into the surface so it adheres evenly.
Step 4: Cook the Chicken
Heat a large skillet over medium high heat. Place chicken in the hot skillet and cook for 5 to 6 minutes per side until deeply charred and fully cooked to an internal temperature of 165°F.
Remove from skillet and let rest for 5 minutes before slicing. Resting keeps the juices inside the meat.
Step 5: Build the Alfredo Sauce
In the same skillet, lower heat to medium and add butter. Once melted, sauté minced garlic for about 1 minute until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer, stirring often. Slowly add Parmesan, stirring until melted and smooth.
Step 6: Season the Sauce
Add black pepper and salt to taste. The sauce should be thick enough to coat the back of a spoon. If it thickens too much, stir in 1 to 2 tbsp reserved pasta water.
Step 7: Combine Pasta and Vegetables
Add drained pasta, broccoli, and cherry tomatoes to the skillet. Toss gently until everything is evenly coated in sauce and warmed through, about 2 minutes.
Step 8: Finish and Serve
Slice the rested chicken and arrange it over the pasta. Sprinkle with fresh parsley and serve immediately while warm.
Why You’ll Love This Recipe
Bold, savory flavor from the blackened chicken
Creamy sauce balanced with fresh vegetables
One skillet sauce for easier cleanup
Filling enough for active families
Easy to adjust spice level to suit everyone
Mistakes to Avoid & Solutions
Overcooking the chicken
Dry chicken can make the dish feel heavy.
Solution: Use a meat thermometer and remove chicken at 165°F, then rest before slicing.
Burning the garlic
Burnt garlic turns bitter quickly.
Solution: Lower heat and sauté garlic only until fragrant, about 1 minute.
Skipping pasta water
Sauce may become too thick.
Solution: Reserve pasta water and add gradually to loosen the sauce.
Overcooking broccoli
Mushy broccoli loses color and texture.
Solution: Add broccoli only during the final 3 minutes of pasta cooking.
Serving and Pairing Suggestions
Serve family style in a large bowl for easy sharing
Pair with a simple green salad and lemon vinaigrette
Add garlic bread or whole grain rolls on the side
Serve plated for a casual dinner or buffet style for gatherings
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat gently on the stovetop over low heat, adding a splash of cream or milk
Stir often while reheating to keep sauce smooth
Avoid microwaving on high heat to prevent separation
FAQs
1. Can I use a different pasta shape?
Yes, penne or rotini work well, though long noodles hold the sauce best.
2. How spicy is the blackened seasoning?
It has moderate heat. Reduce cayenne to ¼ tsp for a milder version.
3. Can I use frozen broccoli?
Yes, thaw and pat dry before adding to avoid excess water.
4. Is there a lighter dairy option?
Half and half can be used, though the sauce will be thinner.
5. Can I make this ahead of time?
It is best fresh, but components can be prepared ahead and combined before serving.
Tips & Tricks
Grate Parmesan fresh for smoother melting
Let chicken rest fully before slicing
Season gradually and taste often
Keep heat gentle once cream is added
Recipe Variations
Spicy Cajun Style: Add ½ tsp extra cayenne and ½ tsp smoked paprika to the seasoning for deeper heat.
Lemon Chicken Alfredo: Add 1 tbsp fresh lemon juice and 1 tsp lemon zest to the sauce before serving.
Mushroom Alfredo: Sauté 1 cup sliced mushrooms in butter before adding garlic for earthy flavor.
Shrimp Alfredo Swap: Replace chicken with 1 lb peeled shrimp, cooking 2 to 3 minutes per side.
Final Thoughts
This pasta fits naturally into the way we eat at home. It balances bold seasoning with creamy sauce and fresh vegetables without turning dinner into a project. The steps flow easily, even after a long day, and the ingredients feel familiar rather than fussy.
Meals like this keep our table full and conversation moving. It is hearty enough to satisfy growing kids and flexible enough to adjust for different tastes. When the plates come back empty and the skillet needs just a quick rinse, that feels like a small win worth repeating.
Blackened Chicken Alfredo Pasta With Broccoli And Cherry Tomatoes
Ingredients
- 2 large chicken breasts
- 1 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
- 12 oz fettuccine or linguine
- 2 cups broccoli florets
- 1 cup cherry tomatoes halved
- 2 tbsp butter
- 4 cloves garlic minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan
- ½ tsp black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
- Boil salted water and cook pasta until al dente, adding broccoli during the last 3 minutes. Drain and set aside.
- Mix all blackened seasoning spices in a small bowl.
- Pat chicken dry, rub with olive oil, and coat evenly with seasoning.
- Cook chicken in a hot skillet over medium high heat for 5 to 6 minutes per side until charred and cooked through, then rest and slice.
- In the same skillet, melt butter, sauté garlic briefly, add cream, and simmer. Stir in Parmesan until smooth.
- Season sauce with salt and pepper, thinning with pasta water if needed.
- Toss pasta, broccoli, and tomatoes in the sauce until coated and warmed.
- Top with sliced chicken, garnish with parsley, and serve warm.
