Cajun Blackened Chicken Alfredo (Printable)
Tender Cajun-spiced chicken paired with creamy Alfredo pasta for a flavorful fusion dish.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon cayenne pepper
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Pasta
10 - 12 oz fettuccine or penne pasta
11 - Water and salt for boiling
→ Alfredo Sauce
12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - 1 1/4 cups heavy cream
15 - 1 cup freshly grated Parmesan cheese
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon ground nutmeg
18 - Salt to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Butterfly the chicken breasts for even thickness. Pat dry and rub both sides with olive oil.
03 - In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub mixture evenly over both sides of the chicken.
04 - Heat a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side, until blackened and cooked through (internal temperature should reach 165°F). Remove to a plate, tent with foil, and rest for 5 minutes.
05 - In the same skillet, add butter over medium heat. Sauté garlic until fragrant, about 1 minute.
06 - Add heavy cream and bring to a gentle simmer. Stir in Parmesan, black pepper, and nutmeg. Simmer gently until sauce is smooth and slightly thickened, 3–4 minutes. Season with salt to taste. If sauce is too thick, add reserved pasta water a little at a time.
07 - Toss the cooked pasta with the Alfredo sauce until well coated.
08 - Slice the blackened chicken and arrange on top of the pasta. Sprinkle with chopped parsley and extra Parmesan before serving.
# Cooking Tips:
01 -
- The way the blackened crust gives way to juicy, spiced meat creates texture contrast in every forkful
- Everything comes together in one pan except the pasta, meaning less cleanup and more eating
02 -
- The smoke detector might go on high alert when you're blackening the chicken—this is normal and actually a good sign
- Letting the chicken rest isn't optional here, or all those juices will end up on your cutting board instead of in your mouth
03 -
- Pat the chicken completely dry before oiling it, or the spices won't adhere properly and you'll lose half your rub in the pan
- If your sauce looks grainy, whisk in another splash of cream and remove from heat immediately