Blackened Cajun Chicken Alfredo

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Introduction

If you love rich, creamy pasta with a bold, spicy kick, this Blackened Cajun Chicken Alfredo is the perfect dish for you! Juicy, blackened chicken breasts, seasoned with a smoky Cajun spice blend, rest on top of a plate of silky, parmesan-infused alfredo sauce and tender fettuccine.

This restaurant-quality dish is packed with flavor and heat, making it an easy yet impressive meal for a weeknight dinner or a special occasion. Inspired by classic Cajun pasta dishes, this homemade version is fresher, tastier, and fully customizable!

If you’re a fan of Cajun cuisine or looking for a twist on classic chicken alfredo, this spicy, creamy pasta dish is a must-try. Pair it with garlic bread and a fresh salad for the perfect meal!

Ingredients

For the Blackened Cajun Chicken:

  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon Cajun seasoning (store-bought or homemade)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the Alfredo Sauce:

  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup parmesan cheese, freshly grated
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon Cajun seasoning (for extra spice)
  • ½ teaspoon red pepper flakes (optional)

For the Pasta:

  • 12 ounces fettuccine pasta
  • 1 teaspoon salt (for boiling water)

For Garnish:

  • ½ cup chopped parsley
  • ½ cup parmesan cheese, extra for topping
  • 1 teaspoon red pepper flakes (optional for heat)

Directions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the fettuccine pasta and cook according to the package instructions until al dente.
  3. Drain and set aside, reserving ½ cup of pasta water.

Step 2: Blacken the Cajun Chicken

  1. Pat the chicken breasts dry with a paper towel.
  2. In a small bowl, mix Cajun seasoning, paprika, garlic powder, onion powder, black pepper, and salt.
  3. Rub the seasoning mixture evenly over both sides of the chicken.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Add the seasoned chicken and cook for 4-5 minutes per side, until blackened and cooked through (internal temp 165°F/74°C).
  6. Remove from the skillet and let it rest before slicing.

Step 3: Make the Alfredo Sauce

  1. In the same skillet, melt butter over medium heat.
  2. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Pour in heavy cream and stir well.
  4. Add parmesan cheese, Italian seasoning, black pepper, Cajun seasoning, and red pepper flakes.
  5. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.

Step 4: Assemble the Dish

  1. Add the cooked pasta to the Alfredo sauce and toss to coat.
  2. If the sauce is too thick, add reserved pasta water, one tablespoon at a time.
  3. Slice the blackened Cajun chicken and place it on top of the pasta.
  4. Garnish with chopped parsley, extra parmesan cheese, and red pepper flakes.

Step 5: Serve and Enjoy!

  1. Plate the pasta and chicken while warm.
  2. Serve immediately with garlic bread or a side salad.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Spicy Version: Add extra Cajun seasoning and red pepper flakes for more heat.
  • Protein Swaps: Substitute chicken with shrimp, salmon, or tofu.
  • Vegetarian Option: Omit the chicken and add mushrooms, spinach, or sun-dried tomatoes.
  • Lighter Version: Use half-and-half instead of heavy cream and grilled chicken instead of blackened.

Storage and Reheating

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Alfredo sauce thickens when cooled, so reheat carefully.

Reheating:

  • Stovetop: Warm in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
  • Microwave: Heat in 30-second intervals, stirring in between.

10 FAQs About Blackened Cajun Chicken Alfredo

  1. Can I use store-bought Cajun seasoning?
    Yes! But homemade seasoning gives you more control over spice levels.
  2. What’s the best pasta for this recipe?
    Fettuccine is classic, but you can also use penne, linguine, or rigatoni.
  3. How do I make it extra creamy?
    Add cream cheese or an extra ½ cup of heavy cream to the sauce.
  4. Can I make this dish ahead of time?
    Yes! Keep the chicken, pasta, and sauce separate until serving.
  5. How do I make this dish less spicy?
    Reduce the Cajun seasoning and red pepper flakes for a milder flavor.
  6. Can I use milk instead of heavy cream?
    Yes, but the sauce will be thinner. Add a little butter or cream cheese to thicken it.
  7. Can I grill the chicken instead of blackening it?
    Absolutely! Grilled chicken adds a smoky flavor while keeping the dish lighter.
  8. What’s a good side dish for this pasta?
    Garlic bread, roasted veggies, or a fresh Caesar salad are great choices.
  9. Can I freeze this dish?
    Freezing is not recommended because Alfredo sauce can separate when reheated.
  10. What wine pairs well with this dish?
    A Chardonnay or Sauvignon Blanc balances the creamy and spicy flavors.

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