Blackened cajun chicken alfredo pairs spice crusted chicken breast with fettuccine in a garlicky Parmesan cream sauce, a bold dinner that is ready in about 45 minutes.
A homemade blackened seasoning of smoked paprika, cayenne, garlic, onion and herbs coats the chicken and flavors the sauce. The chicken is pounded thin so it sears quickly, and the same skillet makes the sauce, which picks up all the browned bits.
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Why This Blackened Cajun Chicken Alfredo Recipe Works
Blackening is a high heat sear with a heavy spice coating, which builds a dark, flavorful crust while the inside stays juicy. Pounding the chicken to an even thickness means every slice cooks at the same speed.
Making the sauce in the same skillet captures the browned spices left behind, so the cream tastes smoky and deep. Parmesan stirred in off the heat keeps the sauce smooth and glossy.
The seasoning mix makes more than you need, so you can keep the extra in a jar for chicken, shrimp and fish on other nights.
Ingredients for Blackened Cajun Chicken Alfredo
- 12 oz fettuccine
- 3 boneless skinless chicken breasts (about 1 1/2 lb total)
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced, divided
- 1 1/2 cups heavy cream
- 1 cup shredded Parmesan cheese (about 4 oz)
- 1/3 cup reserved pasta water
- 2 tbsp smoked paprika
- 2 tsp cayenne pepper
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
Blackened seasoning. Stir the paprika, cayenne, onion powder, garlic powder, pepper, salt, thyme and oregano together. The mix makes about 5 tablespoons: use 3 tablespoons on the chicken and 2 teaspoons in the sauce.
Chicken breasts. Pound them to an even 3/4 inch thickness so they cook through before the crust gets too dark.
Heavy cream and Parmesan. The cream forms the sauce and the Parmesan thickens it. Shred the cheese from a block so it melts without clumping.
Fettuccine. Cook it just short of the package time because it finishes briefly in the sauce. Mafaldine or linguine also work.
How to Make Blackened Cajun Chicken Alfredo
1. Mix the seasoning. Stir the paprika, cayenne, onion powder, garlic powder, pepper, salt, thyme and oregano together in a small bowl.
2. Prep the chicken. Pound the chicken to 3/4 inch thickness, rub with 1 tablespoon of the olive oil and coat both sides with 3 tablespoons of the seasoning.
3. Sear the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Cook the chicken for 5 to 6 minutes, until a dark crust forms, then flip.
4. Finish with butter. Lower the heat to medium, add 2 tablespoons of butter and cook for 4 to 5 minutes, spooning the butter over the top. Add 2 cloves of garlic for the last 30 seconds, until the chicken reaches 165 degrees F. Rest for 5 minutes, then slice.
5. Boil the pasta. While the chicken cooks, boil the fettuccine until just shy of al dente. Save 1/3 cup of the pasta water, then drain.
6. Make the sauce. In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the remaining 4 cloves of garlic for 30 to 60 seconds, then pour in the cream with 2 teaspoons of the seasoning. Simmer gently for 4 to 5 minutes.
7. Add the cheese. Remove the skillet from the heat and stir in the Parmesan until melted. Loosen with the pasta water.
8. Toss and top. Add the pasta to the sauce and toss until coated. Top with the sliced chicken and a pinch of the remaining seasoning.
How to Serve Blackened Cajun Chicken Alfredo
Serve in wide shallow bowls with the sliced chicken fanned across the top. Add air fryer garlic bread slices to mop up the sauce, air fryer asparagus or air fryer broccoli with Parmesan for something green, and fluffy dinner rolls if you want even more bread.
How to Store and Reheat Blackened Cajun Chicken Alfredo
Refrigerate leftovers in an airtight container for 3 to 4 days, with the chicken stored separately if possible. Reheat the pasta gently with a splash of cream or milk and warm the chicken until everything reaches 165 degrees F. Freezing is not recommended because the cream sauce separates.
Tips and Variations for Blackened Cajun Chicken Alfredo
Choose the pasta shape. Fettuccine, linguine and mafaldine all hold the sauce well. Wide noodles give the ideal coating.
Pound evenly. Even thickness prevents thin parts from drying out while thick parts finish cooking.
Control the heat. Use 1 teaspoon of cayenne instead of 2 for a milder blackened seasoning without losing the smoky flavor.
Ventilate the kitchen. Blackening creates smoke. Turn on the exhaust fan and use a heavy pan such as cast iron.
Do not rinse raw chicken. Pat it dry with paper towels instead, because rinsing can spread bacteria around the sink.
Rest the chicken. Five minutes of resting keeps the juices in the meat instead of running onto the board.
Keep extra seasoning. Store leftover blackened seasoning in a jar for up to 3 months and use it on shrimp, fish or roasted potatoes.
Cook to a safe temperature. Poultry is safe at 165 degrees F, the minimum in the FDA food safety chart. Check the thickest part of each breast.
Frequently Asked Questions About Blackened Cajun Chicken Alfredo
How spicy is blackened cajun chicken alfredo?
It has a medium kick. Cutting the cayenne to 1 teaspoon makes it mild, and the cream and Parmesan balance the heat.
Can I make blackened cajun chicken alfredo with shrimp?
Yes. Use 1 1/2 pounds of peeled large shrimp, season them the same way and sear 2 to 3 minutes per side, then add them back at the end.
Can I make blackened cajun chicken alfredo ahead of time?
The sauce is ideal fresh. You can mix the seasoning, pound the chicken and grate the cheese ahead, then cook everything just before serving.
What pasta works well?
Fettuccine is traditional, and mafaldine or linguine also work well. Choose a wide noodle that holds the creamy sauce.
How do I know the chicken is done?
Use an instant read thermometer. The thickest part of each breast should reach 165 degrees F, and the juices should run clear.
Blackened Cajun Chicken Alfredo
Equipment
- Large skillet
- Large pot
- Instant read thermometer
- Meat mallet or rolling pin
- Tongs
Ingredients
Main Ingredients
- 12 oz fettuccine dry
- 3 boneless skinless chicken breasts about 1 1/2 lb total, pounded to 3/4 inch
- 3 tbsp olive oil divided
- 4 tbsp unsalted butter divided
- 6 cloves garlic minced, divided
- 1 ½ cup heavy cream
- 1 cup shredded Parmesan cheese about 4 oz
- ⅓ cup reserved pasta water
- 2 tbsp smoked paprika
- 2 tsp cayenne pepper
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1 tsp ground black pepper
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
Instructions
Cooking
- Make the spice mix. Combine all the dry seasonings in a small bowl. Season. Pound the chicken to 3/4 inch, brush with 1 tablespoon oil and press 3 tablespoons of the spice mix onto both sides.
- Blacken. Heat 2 tablespoons oil in a large skillet over medium high heat and sear the chicken 5 to 6 minutes until deeply browned, then turn it over. Baste. Reduce to medium, add 2 tablespoons butter and cook 4 to 5 minutes, adding 2 cloves garlic in the last 30 seconds, until the chicken reads 165 degrees F. Rest 5 minutes and slice.
- Boil the noodles. Cook the fettuccine until just short of al dente, reserve 1/3 cup water and drain.
- Start the sauce. Melt the remaining butter in the skillet, cook the remaining garlic for 30 to 60 seconds, then add the cream and 2 teaspoons spice mix. Simmer gently 4 to 5 minutes.
- Stir in the cheese. Take the skillet off the heat, whisk in the Parmesan, then thin with the reserved water.
- Combine. Toss the noodles in the sauce, top with the sliced chicken and dust with a little of the remaining spice mix.
