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Blackened Chicken Alfredo Nachos...these are AMAZING! - The Cookie Rookie

Blackened Chicken Alfredo Nachos

Course: Appetizer, nachos
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 982kcal
Blackened Chicken Alfredo Nachos are delicious and different! A huge hit with our family
Print Recipe


  • 1 bottle Francesco Rinaldi Alfredo Sauce or your favorite kind
  • 2 ounces low fat cream cheese
  • tortilla chips my favorite are On The Border Cantina Thins
  • 2 large chicken breasts cut into strips
  • 1 large roma tomato diced
  • 1/2 cup fresh basil chopped
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded parmesan cheese

For the Blackened Chicken:

  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt


  • In a medium sized bowl, combine all the spices
  • toss in chicken strips and coat liberally with the spices
  • in a medium skillet, cook the chicken with a quarter sized drop of olive oil. You should grill for 3-5 minutes on each side until the chicken is cooked through and 'blackened'
  • In a medium sauce pan, cook the alfredo sauce over medium/low heat
  • once the sauce is heated through, add in cream cheese, grated parmesan cheese, and basil.

To assemble the nachos:

  • in a large skillet, place a generous layer of chips (be sure you spray the skillet first if it isn't non-stick!)
  • add a layer of the chicken, topped with sauce, and then sprinkled with shredded parmesan.
  • continue to add layers, in a pyramid form, getting smaller as you add layers. I did three layers.
  • cook on the stovetop until the chips begin to brown and the cheese is slightly melty.
  • top with extra basil and chopped tomatoes.
  • Enjoy!


Calories: 982kcal | Carbohydrates: 16g | Protein: 130g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 376mg | Sodium: 2469mg | Potassium: 2202mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5660IU | Vitamin C: 18mg | Calcium: 1020mg | Iron: 4.7mg