Blackened Cajun Chicken Alfredo
A delicious mix of Cajun flavors and creamy pasta that’s perfect for impressing guests or enjoying a cozy night in.
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.
Notes
Serve your Blackened Cajun Chicken Alfredo hot, straight from the stove! It goes perfectly with garlic bread or garlic knots. A sprinkle of fresh parsley or parmesan on top adds a nice touch. Store leftovers in an airtight container for 3-4 days.