Blackened Chicken Alfredo Casserole

As we are back to the cold, dreary weather {Mother Nature was such a tease yesterday} I thought it appropriate to share one of the best comfort foods around….. Blackened Chicken Alfredo CasseroleBlackened Chicken …. Creamy Alfredo …… YUM!! 

This is one of B’s favorite recipes, asking for it every time he gets to sneak home for a visit.  Much to my delight, K is now asking for it too.  Woo Hoo!!

Sometimes I will take the easy way out and make this cheater version —> Click here if you need a shortcut recipe!  But nothing compares to spending a little bit of time letting all of the flavors blend together while stirring the sauce.  Put on some music, singing and dancing….the sauce will for surely pick up the groove!  =)   Even though I occasionally use store-bought sauce (we all do if we are honest), I don’t think anything can beat a homemade version.  Wouldn’t you agree?

Why did I dump it all in a casserole?  Why not?!  I love casseroles (btw……PT hates them) for their ease in preparation.  You can make them ahead of time, up to 24 hours in advance, or if you are going to freeze them, you can do so for up to 3 months.  There is also something about all of the flavors blending and marrying together.  I think it makes every bite taste even better!  =)

Chicken Alfredo
Why do I make the onions and sun-dried tomatoes optional?  B will not eat onions…… and I will not even go into how neither of them will try the sun-dried tomatoes…..  My kids taste buds are B. O. R. I. N. G!!!  I have faith that they will eventually try some of these ingredients, but in the meantime I leave these out as much as possible.  That is one disadvantage of casseroles……all the ingredients ‘touch’ each other.  LOL!  Some people have to have their food separate, they do not want anything touching.  If you are one of these people, casseroles are NOT for you!

Chicken Alfredo
B detests onions so much that he tells people that he is allergic to them.  Can you believe that??  If he even thinks that they are in a dish, he will not eat!  Part of me says that he is just doing it for show, and the other part of me believes him.  I had certain foods that I couldn’t eat as a kid as they reminded me of worms, and we all know how I feel about worms.  So I get it…..and I try to keep them out when I am guaranteed that he will eat the dish.  He will get over it, and in the meantime I will accommodate his quirky ways!   Small price to pay!!  Since you won’t have B popping in for dinner, add them both in….you will love it!

Have you been enjoying lots of sunshine, or are you in the same boat as me….. Mother Nature playing nasty, cruel tricks??



Chicken Alfredo


4.5 from 2 reviews
Blackened Chicken Alfredo Casserole
Nothing says home better than this creamy Blackened Chicken Alfredo Casserole. Perfect for a family dinner or dressed up for a special occasion....this recipe will have them begging for more.
Serves: 8-10
  • 1½ lbs boneless, skinless chicken breasts
  • ½ cup blackened seasoning
  • 4 Tbsp olive oil
  • 3 Tbsp minced garlic (or cloves)
  • 1½ cups white wine
  • 1½ cups heavy whipping cream
  • 6 Tbsp milk
  • 1½ cups parmesan cheese, shaved or grated ( some as a topping)
  • ¼ tsp sea salt
  • 1 tsp black pepper
  • 1 tsp Mrs. Dash Southwest Chipotle seasoning
  • 16oz bow tie pasta ..... or your favorite pasta
  • Fresh minced parsley
  • Optional: ⅓ cup diced onion and ¾ cup chopped sun-dried tomatoes
  1. Preheat oven to 350 degrees.
  2. Bring large pot of water (with a pinch of salt and dash of olive oil) to boil and cook your bow tie pasta according to the package directions. Drain and set aside.
  3. While the pasta is cooking, rub blackening seasoning on both sides of the chicken. Heat 2 Tbsp olive oil in large skillet over medium high heat. Add chicken breasts and cook until deep golden brown on both sides, juices running clear. You will want an internal temperature of 165 degrees. Remove from the skillet and slice into thin strips. Set aside.
  4. In saucepan over medium heat, add additional 2 Tbsp olive oil and minced garlic (add in diced onions and chopped sun-dried tomatoes in this step). Stir and cook garlic for 2 minutes. Pour in white wine, bringing to a rolling boil and let 'reduce' for 1½ - 2 minutes. Add in the heavy cream, salt, pepper and Mrs. Dash Southwest Chipotle, whisking constantly until all combined. Allow liquid to heat up and thicken, about 3-5 minutes. If it gets too thick you can always thin with a little more wine.
  5. Once sauce is thickened, remove from heat and add in the parmesan cheese. Whisk until melted and smooth. Add in chicken slices and pasta, tossing until well coated.
  6. Place alfredo mixture in a greased 13x9 pan. Sprinkle with extra parmesan and minced parsley. Bake, covered, for 30 minutes or until bubbly and heated throughout. Serve!!

6 thoughts on “Blackened Chicken Alfredo Casserole

  1. This is my favorite recipe! I shared this with coworkers and thats all they want from me now. The garlic in this recipe really makes it wonderful.

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