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Savory Blackened Cajun Chicken Alfredo

Featured in Dinner Ideas Everyone Will Love.

This blackened cajun chicken alfredo is a delicious one-pan meal that’s ready in just 30 minutes. Start by pounding chicken breasts to an even thickness and seasoning them generously with homemade blackened seasoning. Sear the chicken in a skillet until it develops a dark amber crust, then finish cooking with butter and garlic for added flavor. Remove the chicken and use the same skillet to make a creamy garlic alfredo sauce by melting butter, sautéing garlic, and simmering heavy cream with more seasoning. Cook mafaldine noodles (or fettuccini/linguini) al dente, reserving pasta water for adjusting consistency. Combine the noodles with the alfredo sauce, add parmesan cheese, and toss until smooth and velvety. Slice the rested chicken and serve it over the pasta, optionally garnishing with extra cajun seasoning. Perfect for a weeknight dinner or special occasion, this dish balances bold spices with creamy comfort.
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Updated on Mon, 10 Feb 2025 14:06:41 GMT
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Blackened Cajun Chicken Alfredo | cookingkeys.com

A luxurious Blackened Cajun Chicken Alfredo that combines spicy, well-seasoned chicken with silky, creamy pasta. Each forkful delivers perfectly cooked blackened chicken atop al dente pasta enrobed in rich, garlicky Alfredo sauce - creating the ultimate comfort food with a spicy twist.

The first time I made this dish, it was a game-changer for family dinner night. The way the Cajun spices contrast with the creamy sauce creates such perfect balance that even my spice-shy daughter asked for seconds.

Essential Ingredients

  • Chicken Breasts: Pounded to even thickness
  • Cajun Seasoning: Homemade or quality store-bought
  • Heavy Cream: Full-fat for best sauce
  • Parmesan Cheese: Freshly grated only
  • Fettuccine: High-quality pasta
  • Unsalted Butter: For sauce base
  • Fresh Garlic: Minced just before using
  • Fresh Parsley: For garnish

STEP-BY-STEP PREPARATION

1. Chicken Preparation:
Start by pounding chicken breasts to 1/4-inch thickness. Season generously with Cajun spice blend, ensuring even coverage. Let rest at room temperature for 10 minutes while preparing other ingredients.
2. Pasta Process:
Bring large pot of water to rolling boil. Salt generously - it should taste like sea water. Cook fettuccine until al dente, about 1 minute less than package directions. Reserve 1 cup pasta water before draining.
3. Blackening Technique:
Heat cast-iron skillet over medium-high heat until smoking hot. Add chicken, cooking 3-4 minutes per side until blackened but not burnt. Internal temperature should reach 165°F. Remove and let rest.
4. Sauce Creation:
In same skillet, add butter and garlic, cooking until fragrant. Pour in heavy cream, bringing to gentle simmer. Add Parmesan gradually, stirring constantly. Adjust thickness with reserved pasta water.
5. Final Assembly:
Slice rested chicken against grain. Toss pasta with sauce, adding pasta water if needed for silky consistency. Top with sliced chicken, fresh parsley, and extra Parmesan.
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Blackened Cajun Chicken Alfredo Recipe | cookingkeys.com

Learning to make this dish taught me that timing is everything. My Italian grandmother always said, "The pasta waits for no one," and she was right - having everything ready before starting ensures perfect results.

Storage and Reheating Success

Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to three days. The sauce may thicken significantly when chilled. When reheating, add a splash of heavy cream or milk to restore the creamy consistency. Always reheat gently to prevent sauce from separating.

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Delicious Blackened Cajun Chicken Alfredo | cookingkeys.com

Serving Suggestions and Pairings

Complement this rich dish with light, crisp sides like lemon-dressed arugula or roasted asparagus. Garlic bread is perfect for soaking up extra sauce. For wine pairing, choose a full-bodied white like Chardonnay or a light red like Pinot Noir to balance the creamy sauce.

Make-Ahead Tips

Prepare components separately for best results. Blacken chicken and slice ahead, storing covered in refrigerator. Make Alfredo sauce and store separately. When ready to serve, reheat chicken in oven, warm sauce gently while cooking fresh pasta, then combine. This ensures perfect texture every time.

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Best Blackened Cajun Chicken Alfredo | cookingkeys.com

This Blackened Cajun Chicken Alfredo represents the perfect marriage of Southern spice and Italian comfort. Whether for family dinner or entertaining, it never fails to impress with its blend of flavors and textures.

Frequently Asked Questions

→ Can I use store-bought blackening seasoning?
Yes, you can use store-bought blackening seasoning if you prefer. However, making your own ensures no unwanted additives and allows you to customize the heat level.
→ What if I don’t have mafaldine noodles?
You can substitute mafaldine with fettuccini, linguini, or any flat pasta of your choice.
→ How spicy is the dish?
The spiciness depends on the amount of cayenne pepper in the blackening seasoning. Adjust to taste for milder or hotter results.
→ Can I prepare this dish ahead of time?
While the chicken can be cooked in advance, the alfredo sauce is best made fresh. Reheat components separately before assembling.
→ Is this recipe gluten-free?
Not as written, but you can use gluten-free pasta for a gluten-free version.

Spicy Chicken Alfredo

This blackened cajun chicken alfredo combines tender chicken breasts, a smoky cajun seasoning, and a rich garlic alfredo sauce for a quick and satisfying meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 servings)

Dietary: ~

Ingredients

→ Pasta

01 1 lb. Mafaldine noodles (or fettuccini/linguini noodles)

→ Chicken

02 3 chicken breasts
03 4 tablespoons olive oil
04 4 tablespoons blackened seasoning, divided (recipe below)
05 Salt and pepper

→ Alfredo Sauce

06 6 tablespoons butter
07 6-8 cloves garlic, minced
08 2 cups heavy whipping cream
09 1.5 cups shredded parmesan cheese
10 2-3 teaspoons blackened seasoning
11 Reserved pasta water (1/3 cup)

→ Blackened Seasoning

12 2 tablespoons smoked paprika (regular paprika works too)
13 1 tablespoon cayenne pepper
14 1 tablespoon onion powder
15 2 teaspoons garlic powder
16 1 teaspoon ground black pepper
17 1 teaspoon salt
18 1/2 teaspoon dried thyme
19 1/2 teaspoon dried oregano

→ Optional Garnish

20 Garlic bread, Texas toast, or garlic knots

Instructions

Step 01

Pound chicken breasts to an even 1/4 inch thickness. Rub them with olive oil and season liberally on both sides with about 2-3 tablespoons of blackened seasoning. Set aside.

Step 02

Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Add the chicken and cook for 3-4 minutes per side, or until it has a dark amber coloring on the underside. Flip once, reduce heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic. Allow the garlic butter to melt into the chicken as it finishes cooking (about 5-6 minutes or until internal temperature reaches 165°F). Remove the chicken and let it rest under tented foil before slicing.

Step 03

In the same skillet over medium heat, add the remaining butter and melt. Add the rest of the minced garlic and sauté for 1-2 minutes or until fragrant. Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil and simmer for 5 minutes, allowing the sauce to thicken.

Step 04

Cook the mafaldine noodles (or fettuccini/linguini) according to package instructions until al dente. Reserve 1/3 cup of pasta water before draining.

Step 05

Add the shredded parmesan cheese to the alfredo sauce and stir until melted. If needed, add reserved pasta water to adjust consistency. Toss the cooked noodles with the sauce until well coated. Slice the rested chicken and place it over the pasta. Optionally, sprinkle with extra cajun seasoning before serving. Pair with garlic bread, Texas toast, or garlic knots for a complete meal.

Notes

  1. For a milder dish, reduce the amount of cayenne pepper in the blackening seasoning.
  2. Reserving pasta water helps adjust the consistency of the alfredo sauce if it becomes too thick.

Tools You'll Need

  • Skillet
  • Rolling pin or meat mallet (for pounding chicken)
  • Large mixing bowl
  • Whisk
  • Pasta pot

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (parmesan cheese, heavy cream, butter)
  • Contains wheat (pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 871
  • Total Fat: 60 g
  • Total Carbohydrate: 50 g
  • Protein: 45 g