Cajun Blackened Chicken Alfredo (Printable)

Spicy Cajun chicken atop creamy Alfredo fettuccine for a hearty, flavorful dinner option.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Pasta

06 - 12 oz fettuccine

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 ½ cups heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon ground nutmeg
13 - Salt, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Additional Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry with paper towels. Rub both sides thoroughly with Cajun seasoning, salt, and black pepper, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side, or until blackened and cooked through (internal temp 165°F). Remove chicken to a plate, tent loosely with foil, and let rest.
04 - In the same skillet, reduce heat to medium. Add butter and melt, scraping up browned bits from the bottom. Add minced garlic and sauté 1 minute until fragrant.
05 - Pour in heavy cream and simmer 2–3 minutes. Gradually whisk in Parmesan cheese until melted and sauce thickens. Season with black pepper, nutmeg, and salt to taste.
06 - Toss drained fettuccine in the Alfredo sauce, adding reserved pasta water a bit at a time for desired consistency. Slice blackened chicken breast and arrange atop the sauced pasta. Garnish with parsley and extra Parmesan. Serve immediately.

# Cooking Tips:

01 -
  • The Cajun crust creates an incredible crispy exterior that keeps the chicken juicy inside
  • Homemade Alfredo comes together in minutes and tastes infinitely better than jarred sauce
  • That perfect balance of cream and heat keeps everyone coming back for seconds
02 -
  • Do not move the chicken around while searing or you will not get that signature blackened crust
  • The pasta water is your secret weapon for silky smooth sauce consistency
03 -
  • Slice chicken against the grain for the most tender bites
  • Grate your own Parmesan for the smoothest sauce texture

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