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.
Ingredients
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
Instructions
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Prepare chicken: Pound chicken breasts to ¼‑inch thickness. Coat with olive oil and 2–3 tbsp blackened seasoning.
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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.
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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.
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Cook pasta: While sauce simmers, cook pasta according to package directions until al dente. Reserve ⅓ cup pasta water, then drain.
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Finish sauce: Add Parmesan to the sauce, stirring until melted. Adjust consistency with pasta water as needed.
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Assemble: Toss pasta in the creamy sauce. Slice rested chicken and place on top of pasta. Sprinkle extra Cajun seasoning for a finishing touch.
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Serve: Garnish with parsley and serve alongside garlic bread or knots.
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