Blackened Cajun Chicken Alfredo is a delicious mix of Cajun flavors and creamy pasta that’ll make your dinner special. The bold spices add a kick to the tender chicken, while the Alfredo sauce wraps everything in a rich and satisfying coating. Perfect for impressing guests or enjoying a cozy night in, this recipe is sure to become a favorite!
Why Make This Recipe
You should make this Blackened Cajun Chicken Alfredo because it combines fantastic flavors in a quick and easy dish. It’s hearty, satisfying, and full of that Cajun spice we all love. Plus, it’s a great way to mix up your usual pasta night. With just a few simple ingredients, you can create a restaurant-quality meal right at home.
How to Make Blackened Cajun Chicken Alfredo
Ingredients:
- 1 lb. Mafaldine noodles (or fettuccine/linguine noodles)
- 3 chicken breasts
- 4 tablespoons olive oil
- 6 tablespoons butter
- 6-8 cloves garlic (minced)
- 2 cups heavy whipping cream
- 1.5 cups shredded Parmesan cheese
- 4 tablespoons blackened seasoning (divided – recipe below)
- Salt and pepper (to taste)
Blackened Seasoning:
- 2 tablespoons smoked paprika (regular paprika can also be used)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Directions:
- Pound the chicken to an even 1/4-inch thickness. Coat both sides with olive oil and generously season with 2-3 tablespoons of your seasoning mix.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes until it develops a dark amber color on one side.
- Flip the chicken, reduce heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it finishes cooking for 5-6 minutes until the internal temperature reaches 165°F. Remove the chicken and tent it with foil to rest before slicing.
- In the same skillet, over medium heat, add the remaining butter and let it melt. Stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning. Bring the mixture to a gentle boil and simmer for about 5 minutes, allowing it to thicken.
- While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water.
- Once the sauce has thickened, stir in the Parmesan cheese until it melts. Taste and adjust the seasonings to your liking.
- Pour in the reserved pasta water and stir to combine. Add the cooked noodles to the sauce, mixing until well coated. Top with sliced chicken and a sprinkle of Cajun seasoning before serving.
How to Serve Blackened Cajun Chicken Alfredo
Serve your Blackened Cajun Chicken Alfredo hot, straight from the stove! It goes perfectly with some garlic bread or garlic knots on the side. A sprinkle of fresh parsley or parmesan on top adds a nice touch too!
How to Store Blackened Cajun Chicken Alfredo
If you have leftovers, let the dish cool and store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it up in the microwave or on the stove with a splash of water or cream to loosen the sauce.
Tips to Make Blackened Cajun Chicken Alfredo
- Make sure to pound the chicken evenly for cooking. This helps it cook uniformly.
- Don’t skip on reserving the pasta water; it helps the sauce stick better to the noodles.
- Adjust the level of Cajun seasoning to your taste for a milder or spicier dish.
- Feel free to add veggies like spinach or bell peppers for extra nutrition and flavor.
Variation
You can switch up the meat in this recipe. Shrimp or even tofu can be used instead of chicken for a different take! You can also try adding vegetables like broccoli or zucchini for added color and taste.
FAQs
- Can I use any type of noodles for this recipe? Yes! Mafaldine, fettuccine, or linguine all work well. Just choose your favorite.
- What is blackened seasoning? Blackened seasoning is a mix of spices that includes paprika, cayenne, garlic powder, and herbs. It gives food a distinct spicy and smoky flavor.
- Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prepare the chicken and sauce in advance and quickly combine them with cooked noodles before serving.
- How do I make it spicier? You can add more cayenne pepper or even some hot sauce to the dish for an additional kick!
- Is this recipe suitable for meal prep? Yes, this dish can be made in bulk and stored for meal prep. Just follow the storing tips above!
Now you’re ready to whip up a tasty plate of Blackened Cajun Chicken Alfredo that everyone will love! Enjoy your cooking!
Blackened Cajun Chicken Alfredo
Ingredients
Pasta and Chicken
- 1 lb Mafaldine noodles (or fettuccine/linguine noodles) Any of these pasta types can be used.
- 3 pieces chicken breasts Pounded to an even thickness for even cooking.
- 4 tablespoons olive oil For cooking and seasoning.
- 6 tablespoons butter For the sauce and cooking chicken.
- 6-8 cloves garlic (minced) Adds flavor to the chicken and sauce.
- 2 cups heavy whipping cream Creates the creamy Alfredo sauce.
- 1.5 cups shredded Parmesan cheese For adding to the sauce.
- 4 tablespoons blackened seasoning (divided) Used for seasoning the chicken and the sauce.
- Salt and pepper (to taste) Used to enhance flavors.
Blackened Seasoning
- 2 tablespoons smoked paprika Regular paprika can also be used.
- 1 tablespoon cayenne pepper Adjust according to the spice level desired.
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
Preparation
- Pound the chicken to an even 1/4-inch thickness. Coat both sides with olive oil and generously season with 2-3 tablespoons of your seasoning mix.
Cooking Chicken
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes until it develops a dark amber color on one side.
- Flip the chicken, reduce heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it finishes cooking for 5-6 minutes until the internal temperature reaches 165°F.
- Remove the chicken and tent it with foil to rest before slicing.
Making the Sauce
- In the same skillet, over medium heat, add the remaining butter and let it melt.
- Stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning. Bring the mixture to a gentle boil and simmer for about 5 minutes, allowing it to thicken.
- While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water.
- Once the sauce has thickened, stir in the Parmesan cheese until it melts. Taste and adjust the seasonings to your liking.
- Pour in the reserved pasta water and stir to combine.
- Add the cooked noodles to the sauce, mixing until well coated. Top with sliced chicken and a sprinkle of Cajun seasoning before serving.
