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blackened cajun chicken alfredo

Blackened Cajun Chicken Alfredo

This recipe combines the bold flavors of blackened Cajun chicken with the rich, creamy goodness of Alfredo pasta, making it a delightful and satisfying meal. Enjoy!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Cajun, Italian
Servings 4 Servings
Calories 752 kcal

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil

For the Alfredo Sauce:

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and black pepper to taste

For the Pasta:

  • 8 ounces fettuccine or your favorite pasta
  • Salt for pasta water

Garnish:

  • 2 tablespoons fresh parsley chopped (optional)
  • Grated Parmesan cheese optional

Instructions
 

  • Prepare the Chicken:
    Pat the chicken breasts dry with paper towels.
    Coat both sides of the chicken breasts evenly with the Cajun seasoning.
  • Cook the Pasta:
    Bring a large pot of salted water to a boil.
    Cook the fettuccine according to the package instructions until al dente.
    Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
  • Cook the Chicken:
    In a large skillet, heat the olive oil over medium-high heat.
    Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is blackened and cooked through (internal temperature should reach 165°F or 74°C).
    Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • Make the Alfredo Sauce:
    In the same skillet, reduce the heat to medium and add the butter.
    Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.
    Pour in the heavy cream and bring to a gentle simmer.
    Gradually add the grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth and creamy.
    Season with salt and black pepper to taste.
    If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
  • Combine Pasta and Sauce:
    Add the cooked pasta to the skillet with the Alfredo sauce.
    Toss to coat the pasta evenly with the sauce.
  • Serve:
    Divide the Alfredo pasta among serving plates.
    Top each plate with slices of the blackened Cajun chicken.
    Garnish with fresh parsley and extra grated Parmesan cheese, if desired.
  • Enjoy:
    Serve immediately and enjoy your delicious blackened Cajun chicken Alfredo!

Notes

Tips:

  • Adjust the Spiciness: If you prefer a milder dish, use less Cajun seasoning on the chicken or opt for a milder Cajun seasoning blend.
  • Creamy Sauce: For an even creamier sauce, you can add a bit more heavy cream or a splash of milk.
  • Cook Chicken Thoroughly: Ensure the chicken is cooked through by checking its internal temperature with a meat thermometer. It should reach 165°F (74°C).
  • Fresh Parmesan: For the best flavor, use freshly grated Parmesan cheese instead of pre-grated.
Keyword Blackened Cajun Chicken Alfredo