Mediterranean Blackened Chicken Alfredo Pasta with Broccoli and Cherry Tomatoes
This dish brings together the creaminess of Alfredo, the bold kick of blackened seasoning and the brightness of Mediterranean vegetables. It’s the kind of weeknight dinner that feels special without asking much from you in the kitchen. The chicken cooks with a smoky crust that melts into the sauce. The broccoli stays tender-crisp, and the cherry tomatoes give the whole dish a fresh pop. Even though Alfredo is known for being rich, adding vegetables and Mediterranean herbs keeps it balanced and colorful.
You can use your favorite pasta shape, but short pasta holds the sauce especially well. The whole recipe comes together in under an hour and most of the work happens in one skillet, so cleanup is simple. It’s also flexible. If you want to switch the vegetables, lighten the sauce or try a different protein, you can. It’s a comfort meal with a Mediterranean feel.
Total time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Ingredients
For the blackened chicken:
2 large chicken breasts, sliced lengthwise into cutlets
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne (or less)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
For the pasta and sauce:
300 g penne or fettuccine
2 cups small broccoli florets
1 cup cherry tomatoes, halved
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup milk
½ cup grated Parmesan
Zest of 1 lemon
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Add the broccoli florets during the last 2 minutes of boiling. Drain and set aside.
Mix all the blackening spices in a small bowl.
Coat the chicken cutlets with olive oil, then rub the seasoning mixture on both sides.
Heat a large skillet over medium-high and sear the chicken for 4–5 minutes per side until blackened and cooked through. Transfer to a plate.
In the same skillet, lower the heat to medium and melt the butter.
Add garlic and cook for 30 seconds until fragrant.
Pour in the heavy cream and milk. Let it simmer until slightly thickened.
Stir in Parmesan, lemon zest, salt and pepper. Add the pasta, broccoli and tomatoes.
Slice the chicken and place it on top. Toss gently and serve warm.
Tips
Pound the chicken lightly for even cooking.
Pat the chicken dry so the seasoning forms a better crust.
Don’t overcrowd the pan or the chicken will steam.
Use a blend of cream and milk to keep the sauce silky but not heavy.
Add tomatoes at the end so they stay juicy.
Save some pasta water in case the sauce gets too thick.
Freshly grated Parmesan melts more smoothly than pre-grated.
Taste the sauce before adding more salt since Parmesan is salty.
A cast-iron skillet gives the best blackened crust.
Let the chicken rest for a few minutes before slicing.
Variations
Shrimp Alfredo: Swap the chicken for shrimp and cook them for 2–3 minutes per side.
Turkey cutlets: Lean and mild, they absorb the seasoning well.
Spinach addition: Stir in a handful of fresh spinach before serving.
Sun-dried tomatoes: Add chopped sun-dried tomatoes for deeper flavor.
Whole-wheat pasta: A more wholesome base that still holds the sauce.
Roasted vegetables: Replace broccoli with roasted zucchini or peppers.
Cream-free sauce: Use a mix of milk and a spoon of cream cheese.
Extra lemon: Add a squeeze of lemon juice at the end for brightness.
Herb-forward: Add fresh basil or parsley at serving time.
Spicier version: Increase cayenne or add red pepper flakes to the sauce.
Q&A
Can I use chicken thighs? Yes. Trim them and cook a little longer.
Can I make it ahead? The sauce thickens, but it reheats well with some milk.
Can I skip the cayenne? Yes. It won’t affect the flavor much.
Can I use frozen broccoli? Yes. Add it directly to the pasta water.
What pasta shape works best? Penne, fettuccine or rotini.
Can I lighten the sauce? Use half-and-half or evaporated milk.
Can I make it gluten-free? Use gluten-free pasta.
Will breast or tenderloins work? Both are fine. Adjust cooking time.
Can I use fresh herbs only? Yes. Add them at the end.
Can I add mushrooms? They go well here. Sauté before making the sauce.
Nutrition
(per serving, 4 servings)
Approximate values:
Calories: 620
Protein: 36 g
Carbohydrates: 55 g
Fat: 28 g
Fiber: 5 g
Sodium: 720 mg
Conclusion
This pasta brings a mix of creamy, bright and smoky flavors in a single bowl. The blackened seasoning gives the chicken a bold kick that pairs well with the lemony Alfredo sauce. The broccoli and cherry tomatoes lighten everything so the dish doesn’t feel too rich. Once you make it, you’ll see it’s one of those meals you can adjust depending on what you have on hand.
It works for busy weeknights, and it’s nice enough to serve when you want something a little more impressive. If you prefer a lighter version, you can easily scale back the cream or add more vegetables. If you want more heat, you can nudge up the spices. It’s flexible, satisfying and comes together without fuss. Enjoy it fresh, and if you have leftovers, they warm up well with a splash of milk to loosen the sauce.