One Pan Blackened Chicken Alfredo

A rich, creamy aroma fills the kitchen as you pour the heavy cream into a sizzling pan, creating the perfect backdrop for the succulent blackened chicken. This One Pan Blackened Chicken Alfredo captures a delightful combination of flavors and textures, all in under 30 minutes. It works beautifully thanks to the quick cooking technique that melds the spices with the cream and chicken for a dish that feels indulgent yet easy.

This recipe is ideal for busy weeknights or any occasion when you want to impress without spending all day cooking. It’s perfect for families or gatherings, and you can easily prepare the blackening spice ahead of time or store leftovers for a quick meal later in the week.

Why You’ll Love This Recipe

• It comes together in just one pan for easy cleanup.
• The blackened chicken delivers a bold, spicy flavor contrast to the creamy sauce.
• Fresh spinach adds a vibrant color and a nutrient boost.
• The dish is rich and satisfying, perfect for pasta lovers.

What You’ll Need

Gather these ingredients to create your delicious meal.

For the Chicken

• 1 lb. chicken breasts, butterfly into cutlets
• 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
• 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)

Use olive oil as an alternative to avocado oil.

Substitutions & Swaps

• Chicken broth can be replaced with vegetable broth.
• Heavy cream may be swapped for half-and-half for a lighter dish.
• Fresh spinach works well with kale or arugula.
• Parmesan cheese can be substituted with pecorino Romano.

How to Make It

Create a delicious meal by following these easy steps.

Prepare the Blackening Spice

Combine dried oregano, paprika, garlic powder, kosher salt, cracked black pepper, onion powder, and cayenne in a bowl. Mix well to create your blackening spice.

Prepare the Chicken

Season both sides of the chicken cutlets with the blackening spice. Ensure all surfaces are coated evenly for maximum flavor.

Sauté the Chicken

Heat the avocado oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for approximately 4-5 minutes per side, or until the chicken is cooked through and blackened. Remove the chicken and set aside.

Make the Sauce

In the same skillet, reduce heat to medium and melt the butter. Add the diced onion and sauté until softened, roughly 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth and scrape any browned bits from the pan.

Assemble

Add the heavy cream and bring to a gentle simmer. Stir in the grated parmesan, followed by the baby spinach. Once the spinach wilts, return the chicken to the skillet for a brief heat-up. Adjust seasoning with salt and pepper as needed before serving.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, dairy-based sauces don’t freeze well.
Reheat: Microwave on medium for about 2 minutes or until heated through.

Tips for Best Results

• Butterfly the chicken breasts for quicker cooking and even seasoning.
• Adjust the amount of cayenne based on your spice preference.
• For extra creaminess, let the sauce simmer longer to thicken.
• Always taste and adjust the seasoning before serving.

Serving Suggestions

• Serve over your favorite pasta for a full meal.
• Pair with garlic bread for a comforting dinner.
• Enjoy alongside a fresh garden salad for a complete dish.