Cajun Blackened Chicken Alfredo (Printable)
Spiced chicken served on fettuccine with rich Alfredo sauce and fresh herbs.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tbsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Pasta
09 - 12 oz fettuccine or linguine
10 - Salt for pasta water
→ Alfredo Sauce
11 - 2 tbsp unsalted butter
12 - 2 cloves garlic, minced
13 - 1 1/2 cups heavy cream
14 - 1 cup freshly grated Parmesan cheese
15 - 1/2 tsp Cajun seasoning
16 - 1/4 tsp black pepper
17 - Pinch of nutmeg
→ Garnish
18 - 2 tbsp chopped fresh parsley
19 - Additional Parmesan cheese for serving
# Directions:
01 - Cook fettuccine in a large pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
02 - Pat chicken breasts thoroughly dry with paper towels. Mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub spice mixture evenly over all chicken surfaces.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 5-6 minutes per side until deeply browned with blackened spots and internal temperature reaches 165°F. Rest on a plate for 5 minutes, then slice into thin strips.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant but not browned.
05 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, Cajun seasoning, black pepper, and nutmeg. Cook for 2-3 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon.
06 - Add drained pasta to the sauce, tossing thoroughly to coat each strand. Add reserved pasta water a tablespoon at a time if sauce becomes too thick.
07 - Divide coated pasta among four plates. Arrange sliced blackened chicken on top and finish with chopped parsley and additional grated Parmesan.
# Cooking Tips:
01 -
- The spicy crust on the chicken creates incredible texture contrast against the silky sauce
- Everything comes together in one skillet while the pasta boils, making weeknight luxury feel effortless
02 -
- Don't overcrowd your skillet when cooking the chicken or it will steam instead of developing that crucial blackened crust
- The sauce will continue thickening off the heat, so remove it from the stove while it still looks slightly thinner than your desired consistency
03 -
- Let your chicken come to room temperature for 20 minutes before cooking for more even results
- Grate your Parmesan from a wedge rather than using pre-grated cheese for the smoothest sauce