Bring a restaurant-quality dish to your dinner table with this irresistible Blackened Chicken Alfredo!
This easy recipe perfectly blends the bold, smoky flavors of Cajun-seasoned chicken with the creamy richness of homemade Alfredo sauce. It's the ultimate comfort food that's easy enough for a weeknight dinner and impressive enough for guests. This easy dinner will be your next family favorite.
Ingredients
For the Blackened Chicken:
Chicken breasts - This recipe uses chicken breasts, but chicken tenders or chicken thighs could also be used. You could even swap out the chicken for a shrimp cajun pasta. Cut really thick chicken breast in half lengthwise to make sure your chicken cooks all the way through before the Cajun spice burns. See my Thinly Sliced Chicken Breast post to see how to cut the whole chicken breasts into chicken cutlets.
Cajun seasoning - Cajun seasoning is what is used as blackened seasoning. Use your favorite brand or make your own combination of spices!
Olive oil or unsalted butter - You'll need some sort of fat to keep the chicken moist while searing and to keep the spices from burning.
For the creamy Alfredo Sauce:
Butter - Provides the base fat needed for a smooth and velvety sauce. It also adds a rich, buttery flavor that enhances the overall creaminess.
Fresh Garlic - Infuses the sauce with aromatic depth and a subtle spicy kick while enhancing the natural savory flavors without overpowering the dish. You can use 1/2 teaspoon garlic powder instead.
Heavy cream - Creates a thick, creamy sauce essential to Alfredo sauce and provides the luxurious mouthfeel that makes the sauce rich and indulgent.
Fresh Parmesan cheese - The main source of umami and saltiness in Alfredo sauce, and helps thicken the sauce naturally as it melts into the cream. It also adds a nutty, tangy depth of flavor to this pasta dish. Avoid pre-shredded cheese because it won't melt into the sauce.
Salt and pepper to taste - Balances the flavors and enhances the creamy, cheesy notes. Black pepper adds a mild heat that complements the richness of the sauce.
For the Pasta:
Fettuccine for a classic fettuccine alfredo or your favorite pasta
Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook fettuccine noodles according to package instructions until al dente. Reserve a cup of the pasta water, then drain and set the cooked pasta aside.
In a small bowl, mix Cajun seasoning, salt, and pepper. Rub the mixture generously on both sides of the chicken breasts.
Heat olive oil or butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until blackened and fully cooked (internal temperature should reach 165°F). Remove from the skillet, let rest for 5 minutes, and slice into strips.
In the same skillet, reduce heat to medium and add butter. Sauté minced garlic until fragrant (about 1 minute). Slowly stir in the heavy cream, scraping any browned bits from the pan for added flavor. Let the cream simmer for 2-3 minutes.
Gradually whisk in Parmesan cheese until melted and the sauce thickens. Season with nutmeg, salt, and pepper to taste.
Add the cooked fettuccine pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time.
Plate the pasta and top with sliced blackened chicken. Garnish this cajun chicken pasta with fresh parsley and extra Parmesan cheese.
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Blackened Chicken Alfredo
- Total Time: 30 minutes
- Yield: 4 1x
Description
Bring a restaurant-quality dish to your dinner table with this irresistible Blackened Chicken Alfredo!
Ingredients
For the Blackened Chicken:
- 2 boneless, skinless chicken breasts (cut in half length wise if they are really large)
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil or unsalted butter
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 1/2 teaspoon cajun spice
- 3 cloves garlic, minced
- 2 cups heavy cream
- 2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
For the Pasta:
- 1 lb fettuccine or your favorite pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Rub 2 tablespoons of Cajun seasoning generously on both sides of the chicken breasts.
- Heat olive oil or butter in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until blackened and fully cooked (internal temperature should reach 165°F). Remove from the skillet, let rest for 5 minutes, and slice into strips.
- Wipe out the skillet if the butter or oil left looks black and burned. Then, in the same skillet, reduce heat to medium and add butter.
- Sauté minced garlic until fragrant (about 1 minute). Slowly stir in the heavy cream, scraping any browned bits from the pan for added flavor. Let the cream simmer for 2-3 minutes.
- Gradually whisk in Parmesan cheese until melted and the sauce thickens. Season with 1/2 teaspoon Cajun spice, salt, and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time.
- Plate the pasta and top with sliced blackened chicken. Garnish with fresh parsley and extra Parmesan cheese.
Notes
- Cut really thick chicken breast in half lengthwise to make sure your chicken cooks all the way through before the Cajun spice burns. See my Thinly Sliced Chicken Breast post to see how to cut the breasts.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian
Tips for Success
Use Fresh Parmesan - Pre-grated cheese often doesn't melt as smoothly.
Adjust Heat Levels - Add cayenne pepper to the chicken seasoning for more spice or reduce Cajun seasoning for a milder flavor.
Don't Overcook the Chicken - Use a meat thermometer to ensure perfect juiciness.
Additions to the Pasta
Sautéed Vegetables -Toss in some cooked vegetables like spinach, kale, mushrooms, or sun-dried tomatoes for extra nutrients and a pop of color to this blackened chicken alfredo recipe.
Shrimp or Scallops - Add a seafood twist! Sear shrimp or scallops with Cajun seasoning to match the blackened chicken for a protein-packed, surf-and-turf option.
Crispy Prosciutto or Bacon - Sprinkle crispy crumbled bacon or thin strips of prosciutto over the pasta for an indulgent, salty crunch.
Fresh Herbs - Top with fresh basil, parsley, or chives for added freshness and a pop of green.
Liz says
So easy and delicious! The chicken is great on its own too
Nolan says
As good as it gets!!