This Blackened Chicken Alfredo recipe was so good that even my picky-eater daughter was asking for seconds. Combine a homemade Alfredo sauce with juicy blackened chicken breasts and tortellini, then bake it in a cast iron skillet for a dinner that’s rich and creamy, and kid-approved!
If you’ve never made your own Alfredo sauce from scratch, then you need to stop what you’re doing and run to the grocery store for some heavy cream and parmesan. And then write an apology letter to all of those jarred pasta sauce brands because you’ll never want to purchase a store-bought Alfredo sauce again.
Does it take a bit more time to make your Alfredo sauce from scratch? Yes.
Is it 100% worth it? Also yes.
And when you combine an awesome homemade Alfredo sauce with griddle blackened chicken and cheese tortellini, the result is fantastic.
Here’s how to make your favorite new Italian dinner recipe on the griddle:
Why this Blackened Chicken Alfredo Recipe works:
- It’s packed with flavor. The blackened seasoning on the chicken adds a bold and spicy flavor to the dish, while the creamy Alfredo sauce provides a rich and indulgent flavor that complements the chicken perfectly.
- It’s a crowd-pleaser. Whether you’re cooking for your family or entertaining guests, chicken Alfredo is a dish that most people know and love.
- It’s versatile. You can easily customize this recipe to work for you… Swap out the tortellini for fettuccini noodles, add in some steamed broccoli, or go low-carb and serve the blackened chicken and Alfredo sauce over cauliflower rice or butternut squash noodles.
Ingredients for Blackened Chicken Alfredo
- Boneless skinless chicken breasts.
- Blackened or Cajun seasoning. The spiciness from the blackening seasoning compliments the richness and creaminess of the Alfredo sauce. I used my favorite not-too-spicy Creole seasoning from Wide Open Foods.
- Cheese-filled tortellini or pasta of your choice. Of course this Alfredo recipe can be made with fettuccini noodles, but the tortellini pasta is fantastic and unexpected. We used one family size package of 5-cheese tortellini from the refrigerator section of the grocery store.
- Heavy cream, butter, parmesan cheese, and garlic cloves. Common ingredients for a homemade Alfredo sauce.
- Panko breadcrumbs, parsley, and butter. If you’re going to be baking your Alfredo tortellini like I did, then this mixture serves as the crispy “crumb” topping.
How to Make Chicken Alfredo with Tortellini on the Griddle
With made from scratch Alfredo sauce, this tortellini pasta bake does take a bit of extra time to make, but it’s so worth it! Here’s how to make this awesome Italian dinner that combines the Blackstone griddle and the oven:
Make the homemade Alfredo sauce.
The homemade Alfredo sauce for this chicken tortellini Alfredo takes a bit of time to cook, so you’ll want to start that first. Just add the fresh minced garlic and unsalted butter to a large skillet on the Blackstone griddle like this:
Allow the butter to melt and the garlic to become fragrant. Then, add heavy cream and half & half to the skillet and allow it to heat up a bit. Add the freshly grated Parmesan Reggiano cheese to the cream and butter, and stir to combine.
As the cheese melts and incorporates with the heavy cream, the sauce will thicken so that it coats the back of your spatula and pulls away from the bottom of the skillet as you mix it, like this:
Notice how you can see the steel as I scrape the spatula against the bottom of the skillet? That’s what you want… You don’t want your sauce to thicken too much, and you don’t want it too thin… It’s a fine balance.
Griddle Cooking Tip:
The surface of your griddle can get super hot, which is not great for cream-based sauces like homemade Alfredo. To prevent your sauce from getting too hot and “breaking”, you can elevate one side of your skillet off the griddle by setting it on the lip of the Blackstone like this. Just be careful that you don’t accidentally knock in to the skillet as you’re cooking.
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