There’s something wildly satisfying about a weeknight dinner that feels indulgent but comes together in a flash. This Blackened Chicken with Roasted Garlic Alfredo pairs smoky, peppery chicken with a creamy, garlicky sauce tossed through tender bowtie pasta. It’s a comfort-food classic with a touch of southern spice—perfect for dinner when you want flavor without fuss.

The recipe uses two boneless, skinless chicken breasts seasoned with Creole/Cajun blend, a little olive oil for searing, a ready-made light Alfredo sauce boosted with roasted garlic, and 8 ounces of bowtie pasta. The trick is to get a hot pan for that dark, fragrant crust on the chicken and to warm the sauce gently so it stays silky. Serve it with a simple green salad or a side of roasted vegetables and you’ll have a full meal that feels restaurant-worthy.

Why this version works

Pre-made Alfredo keeps this recipe friendly for weeknights. Adding a tablespoon of roasted garlic picks up the sauce and gives it a deeper, slightly sweet garlic note that complements the blackened crust. Using a Creole/Cajun seasoning gives the chicken bold flavor without a long marinade time—just a quick coat and a hot pan. Bowtie pasta traps the sauce in its little folds so every bite is saucy and satisfying.

Ingredients

2 boneless, skinless chicken breasts
1 Tbsp Creole/Cajun Seasoning
olive oil (for cooking)
1 (10-oz) container refrigerated Buitoni Light Alfredo
1 Tbsp roasted garlic
8-oz bowtie pasta, cooked and drained

Equipment

Large pot for boiling pasta
Large skillet (preferably heavy-bottomed or cast iron)
Tongs or a spatula
Small bowl for sauce mixing
Cutting board and chef’s knife
Measuring spoon

Prep notes

Bring a large pot of salted water to a boil for the bowtie pasta. While the water heats, pat the chicken dry with paper towels and measure out the Creole/Cajun seasoning. Drain the cooked pasta thoroughly so the sauce clings better. If your chicken breasts are particularly thick, consider butterflying them to even thickness so they cook evenly and develop a uniform blackened crust.

Step-by-step Instructions

1. Cook the bowtie pasta. Bring the pot of salted water to a vigorous boil. Add the 8-oz of bowtie pasta and cook according to package directions until just al dente. Drain the pasta and set it aside in the colander while you prepare the chicken and sauce.

2. Prepare the chicken. Pat both chicken breasts dry with paper towels. Sprinkle 1 Tbsp Creole/Cajun Seasoning evenly over both sides of the breasts, pressing gently so the seasoning adheres. Pour a thin layer of olive oil into a large skillet and heat it over medium-high until shimmering.

3. Blacken the chicken. Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear without moving for 4–5 minutes to develop a dark, peppery crust. Flip the breasts and continue to cook for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. If your breasts are thick, reduce the heat slightly after flipping to avoid burning the exterior while the interior finishes cooking. Remove the chicken to a cutting board and let it rest for a few minutes before slicing thinly against the grain.

4. Warm the Alfredo sauce with roasted garlic. While the chicken rests, lower the skillet heat to medium-low (you can use a clean skillet or wipe the one you used and return it to the stove). Pour the 10-oz container of refrigerated Buitoni Light Alfredo into the skillet. Add 1 Tbsp roasted garlic and gently stir to combine. Warm the sauce slowly, stirring frequently so it heats evenly without separating. Keep the sauce at a low simmer—do not boil—until it’s hot and fragrant, about 3–5 minutes.

5. Combine pasta and sauce. Add the drained bowtie pasta to the skillet with the roasted garlic Alfredo. Toss the pasta in the sauce until every piece is coated and heated through, about 1–2 minutes. If the sauce seems too thick, add a splash of the pasta cooking water (start with one tablespoon) and stir until you reach a smooth, silky consistency.

6. Plate and serve. Divide the sauced bowties among shallow bowls or plates. Slice the rested blackened chicken breasts and arrange the slices over the pasta. Spoon any pan juices left on the cutting board over the chicken for extra flavor. Garnish simply with a grind of black pepper or a sprinkle of chopped fresh parsley if you like. Serve immediately.

Troubleshooting and tips

If your chicken is browning too quickly before the center cooks, reduce the heat slightly and cover the pan for a minute or two. This traps heat and helps the interior reach the proper temperature without burning the exterior.
For an extra-crisp crust, get the skillet smoking hot before adding the chicken and avoid overcrowding the pan. Work in batches if necessary.
If the sauce becomes too thin from added pasta water, stir in a small handful of grated Parmesan to thicken slightly and enhance flavor.
Leftovers reheat well in a skillet over low heat. Add a splash of milk or water to loosen the sauce and stir constantly until warmed through.

Variations and add-ins

Add steamed broccoli florets to the pasta when you toss it in the sauce for color, texture, and a vegetable boost.
For a lighter contrast, swap in whole-wheat or chickpea bowties to add fiber and protein.
If you like more heat, sprinkle a pinch of red pepper flakes into the sauce while it warms.
Stir in a handful of baby spinach at the end and let it wilt into the warm sauce for extra greens.

Storage

Store leftover pasta and sliced chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a little water, milk, or cream to refresh the sauce. Avoid microwaving at high power to prevent the sauce from separating.

Suggested sides and pairings

Because this dish is rich and creamy, I love pairing it with something bright and acidic. A simple arugula salad tossed with lemon vinaigrette cuts through the richness, and a side of roasted asparagus or green beans adds texture and freshness. For a weekend dinner, garlic bread or warm crusty rolls make for delicious dipping vessels.

Final notes

This Blackened Chicken with Roasted Garlic Alfredo is the kind of recipe that balances speed with depth of flavor. The Creole/Cajun seasoning gives the chicken a smoky heat, while the roasted garlic lifts the Alfredo into something more complex than straight-from-the-container sauce. It’s dependable, easy to scale for guests, and flexible enough to adapt to what’s in your pantry or refrigerator.

Enjoy the contrast of peppery, blackened chicken against a silky roasted-garlic Alfredo—comfort food that arrives at the table looking and tasting like effort, even when it’s surprisingly simple to make.