Blackened Cajun Chicken Alfredo Recipe

Introduction

Blackened Cajun Chicken Alfredo is a flavorful twist on a classic creamy pasta dish. Tender chicken breasts seasoned with bold Cajun spices pair perfectly with a rich homemade Alfredo sauce and your favorite noodles. It’s a comforting meal that’s surprisingly easy to prepare.

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
• Salt and pepper
• Optional: garlic bread, Texas toast, or garlic knots for serving
• For blackened seasoning:
  • 2 tablespoons smoked paprika or regular paprika
  • 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

Instructions

1. Step 1: Pound the chicken breasts to an even 1/4 inch thickness. Rub each side with olive oil, then coat liberally with 2-3 tablespoons of blackened seasoning.
2. Step 2: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes on one side until a dark amber crust forms. Flip the chicken, reduce heat to low, add 2 tablespoons butter and 2 teaspoons minced garlic. Cook for another 5-6 minutes until chicken reaches an internal temperature of 165°F.
3. Step 3: Remove chicken and let rest on a plate covered loosely with foil before slicing.
4. Step 4: In the same skillet, melt the remaining butter over medium heat. Add the remaining garlic and sauté for 1-2 minutes until fragrant.
5. Step 5: Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Simmer on low heat for about 5 minutes until the sauce thickens.
6. Step 6: Cook noodles to al dente according to package instructions. Reserve 1/3 cup of pasta water before draining.
7. Step 7: Add Parmesan cheese to the Alfredo sauce and stir until melted. Adjust seasoning to taste, then stir in reserved pasta water for desired sauce consistency.
8. Step 8: Toss the cooked noodles in the Alfredo sauce to coat well. Slice the rested chicken and place on top of the pasta. Sprinkle additional Cajun seasoning if desired before serving.

Tips & Variations

• For a milder dish, reduce the cayenne pepper in the blackened seasoning.
• Use fresh garlic for a more aromatic sauce compared to pre-minced varieties.
• If you prefer a richer sauce, add a bit more butter or cream while simmering.
• Substitute chicken breasts with shrimp for a seafood version of this dish.
• Pair with crispy garlic bread or toasted Texas toast to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any type of long pasta like fettuccine, linguine, or even pappardelle works well to hold the creamy Alfredo sauce.

Is it okay to use pre-made blackened seasoning?

Absolutely. Pre-made blackened seasoning is a convenient option and works just as well. Just adjust the amount based on your heat preference.

Blackened Cajun Chicken Alfredo Recipe

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★★★★★

4.7 from 148 reviews

This Blackened Cajun Chicken Alfredo combines the creamy richness of classic Alfredo sauce with the bold, smoky flavors of Cajun-spiced chicken. Perfectly cooked chicken breasts are coated with a homemade blackened seasoning and seared to a dark amber crust. The Alfredo sauce is infused with garlic and a touch of Cajun seasoning, tossed with mafaldine or fettuccine noodles for a satisfying, flavorful meal that’s perfect for dinner. Serve with garlic bread or Texas toast to complete this indulgent dish.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Cajun

Ingredients

Scale 1x2x3x

For the Chicken and Seasoning

• 3 chicken breasts
• 4 tablespoons olive oil, divided
• 4 tablespoons blackened seasoning, divided
• 2 tablespoons smoked paprika or regular paprika
• 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
• 2 tablespoons butter, divided
• 6–8 cloves garlic, minced, divided

For the Alfredo Sauce and Pasta

• 1 lb Mafaldine noodles or fettuccine/linguine noodles
• 6 tablespoons butter, divided
• 2 cups heavy whipping cream
• 1.5 cups shredded Parmesan cheese
• 2–3 teaspoons blackened seasoning (from the above mixture)
• Salt and pepper, to taste

Optional for Serving

• Garlic bread, Texas toast, or garlic knots

Instructions

1. Prepare chicken: Pound the chicken breasts to an even thickness of about 1/4 inch for uniform cooking. Rub each breast with olive oil to help the seasoning adhere.
2. Season chicken: Liberally coat both sides of the chicken breasts with 2-3 tablespoons of the homemade blackened seasoning mixture.
3. Cook chicken: Heat a skillet over medium-high heat and add 2 tablespoons olive oil. Place the chicken in the hot skillet and cook for 3-4 minutes on one side, until the underside has developed a dark amber crust. Flip the chicken, then reduce heat to low. Add 2 tablespoons butter and 2 teaspoons minced garlic to the pan, letting the garlic butter melt and coat the chicken. Cook for another 5-6 minutes until chicken reaches an internal temperature of 165°F.
4. Rest chicken: Remove the chicken from the skillet and place on a plate tented with foil to rest. This helps the juices redistribute and keeps the chicken tender.
5. Prepare Alfredo sauce: In the same skillet over medium heat, add the remaining butter and melt it. Add the remaining minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and 2-3 teaspoons of blackened seasoning, then reduce heat to low and simmer for approximately 5 minutes, allowing the sauce to thicken slightly.
6. Cook pasta: While the sauce simmers, cook the mafaldine or fettuccine noodles according to package instructions until al dente. Reserve 1/3 cup of the pasta cooking water before draining.
7. Finish Alfredo sauce: Stir the shredded Parmesan cheese into the thickened sauce until fully melted and smooth. Taste and adjust seasoning if needed, then add the reserved pasta water to loosen the sauce and stir until well combined.
8. Combine and serve: Add the cooked noodles to the Alfredo sauce, stirring gently to coat all the pasta evenly. Slice the rested chicken breasts and place the slices over the noodles. Sprinkle additional Cajun seasoning on top if desired. Serve immediately with garlic bread, Texas toast, or garlic knots on the side.

Notes

• For best results, use a meat thermometer to ensure chicken reaches 165°F internally.
• The blackened seasoning can be made in advance and stored in an airtight container for up to one month.
• Adjust cayenne pepper amount in the seasoning to control the heat level.
• If you prefer a lighter sauce, substitute half-and-half for heavy cream, but sauce may be less rich and thick.
• Reserve some pasta water to adjust sauce consistency as needed.
• Serve with a crisp green salad for a balanced meal.

Keywords: Blackened Cajun Chicken Alfredo, Cajun Chicken, Creamy Alfredo Sauce, Blackened Seasoning, Mafaldine Pasta, Cajun Pasta, Spicy Chicken Alfredo