Blackened Cajun Chicken Alfredo

Blackened Cajun Chicken Alfredo is a rich and flavorful pasta dish that combines tender, spice-rubbed chicken with a creamy Cajun-infused Alfredo sauce, delivering a perfect balance of smoky, spicy, and cheesy goodness.

You’ll love this dish because the blackened seasoning coats juicy chicken breasts, which are cooked to develop a dark, flavorful crust. The creamy Alfredo sauce, enriched with garlic, butter, heavy cream, and Parmesan cheese, is spiced up with additional blackened seasoning for a hearty and comforting meal. Paired with Mafaldine or any wide pasta, it makes for a satisfying and elegant dinner perfect for family or special occasions.

Ingredients

Blackened Seasoning

• 2 tablespoons smoked paprika (or regular paprika)
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano

For the Chicken Alfredo

• 1 lb fettuccini noodles (or mafaldine/linguini)
• 3 chicken breasts
• 4 tablespoons olive oil
• 6 tablespoons butter
• 6-8 cloves garlic, minced
• 2 cups heavy whipping cream
• 1½ cups shredded Parmesan cheese
• Blackened seasoning (use about 4 tablespoons total, divided)
• Salt and pepper to taste

Optional: garlic bread, Texas toast or garlic knots for serving

Instructions

1. Pound chicken breasts to an even thickness of about ¼ inch. Rub both sides liberally with olive oil and 2-3 tablespoons of blackened seasoning.

2. Heat a skillet over medium-high heat, add 2 tablespoons olive oil, and cook the chicken for 3-4 minutes on one side until dark amber colored.

3. Flip the chicken once, reduce heat to low, add 2 tablespoons butter and 2 teaspoons minced garlic, allowing the garlic butter to melt into the chicken as it finishes cooking for 5-6 minutes, until the internal temperature reaches 165°F.

4. Remove chicken from skillet, cover loosely with foil and let rest. Then slice.

5. In the same skillet on medium heat, melt the remaining butter and add the rest of the garlic; sauté for 1-2 minutes until fragrant.

6. Stir in the heavy cream and 2-3 teaspoons blackened seasoning. Bring to a low boil and simmer about 5 minutes until the sauce thickens.

7. While the sauce simmers, cook your pasta according to package instructions until al dente. Reserve 1/3 cup pasta water before draining.

8. Add Parmesan cheese to the Alfredo sauce, stirring until melted. Adjust seasoning to taste.

9. Pour in the reserved pasta water and stir to loosen the sauce. Combine cooked pasta with the sauce.

10. Serve pasta topped with sliced blackened chicken. Optionally sprinkle additional Cajun or blackened seasoning on top for extra flavor.

11. Serve with garlic bread or garlic knots if desired.

My Best Tips for Success

• Pound chicken evenly for quick, uniform cooking.

• Use fresh minced garlic for best flavor.

• Adjust cayenne and paprika in seasoning for desired spiciness.

• Reserve pasta water to adjust sauce consistency.

• Let chicken rest after cooking for juicy results.

Delicious Variations to Try

• Add sautéed bell peppers or mushrooms for extra veggies.

• Substitute chicken with shrimp or sausage.

• Use a blend of Parmesan and Romano cheese for depth.

• Spice up sauce with a pinch of smoked paprika or chipotle.

• Garnish with fresh parsley or basil for freshness.

Frequently Asked Questions

What pasta works best?

Mafaldine, fettuccine, or linguine work well to hold the sauce.

How spicy is blackened seasoning?

It has a moderate spice level adjustable by cayenne amount.

Can I make this dairy-free?

Use dairy-free butter, cream alternatives, and omit cheese or use vegan cheese.

How long does the sauce keep?

Store leftovers in the fridge for up to 3 days; reheat gently.

Can I prepare chicken ahead?

Yes, cook and slice chicken in advance for quick assembly.

Blackened Cajun Chicken Alfredo

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• Author: Emma Hart
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Bold, comforting pasta dish with spice-rubbed chicken breasts and creamy, cheesy Cajun Alfredo sauce. Smoky, garlicky seasoning contrasts with smooth Parmesan for rich flavor.

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Ingredients

Scale 1x2x3x

Blackened Seasoning

2 tbsp smoked paprika (or regular paprika)

1 tbsp cayenne pepper

1 tbsp onion powder

2 tsp garlic powder

1 tsp ground black pepper

1 tsp salt

½ tsp dried thyme

½ tsp dried oregano

Chicken Alfredo

1 lb Mafaldine noodles (or fettuccine/linguine)

3 chicken breasts

4 tbsp olive oil

6 tbsp unsalted butter

6–8 cloves garlic, minced

2 cups heavy whipping cream

1½ cups shredded Parmesan cheese

4 tbsp blackened seasoning (divided)

Salt and pepper, to taste

Optional Sides

Garlic bread or toasted knots for serving

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Instructions

1. Prepare chicken: Pound chicken breasts to ¼‑inch thickness. Coat with olive oil and 2–3 tbsp blackened seasoning.

2. Cook chicken: Heat 2 tbsp olive oil in a skillet over medium‑high heat. Cook chicken 3–4 minutes on one side until dark amber. Flip, reduce heat to low, and add 2 tbsp butter and 2 tsp garlic. Cook another 5–6 minutes, until internal temperature reaches 165°F (74°C). Remove from pan, cover with foil, and rest.

3. Make Alfredo sauce: In the same skillet, melt remaining butter. Add remaining garlic and sauté 1–2 minutes until fragrant. Stir in cream and 2–3 tsp blackened seasoning. Simmer over low heat for 5 minutes until slightly thickened.

4. Cook pasta: While sauce simmers, cook pasta according to package directions until al dente. Reserve ⅓ cup pasta water, then drain.

5. Finish sauce: Add Parmesan to the sauce, stirring until melted. Adjust consistency with pasta water as needed.

6. Assemble: Toss pasta in the creamy sauce. Slice rested chicken and place on top of pasta. Sprinkle extra Cajun seasoning for a finishing touch.

7. Serve: Garnish with parsley and serve alongside garlic bread or knots.

See also  Creamy French Onion and Mushroom Soup

Notes

Pound chicken evenly for uniform cooking.

Smoked paprika enhances flavor and color.

Add pasta water gradually for silky sauce.

Rest chicken before slicing to retain juices.

Adjust seasoning if using store-bought Cajun spice.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Pasta, Main Dish
• Method: Stovetop
• Cuisine: Cajun / Southern

Nutrition

• Serving Size: 1/4 recipe
• Calories: 690
• Sugar: 3 g
• Sodium: 720 mg
• Fat: 39 g
• Saturated Fat: 21 g
• Unsaturated Fat: 17 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 42 g
• Cholesterol: 185 mg

Keywords: blackened chicken alfredo, cajun pasta recipe, creamy parmesan pasta, spicy chicken alfredo, easy weeknight dinner