Blackened Cajun Chicken Alfredo

When those rich southern flavors call your name but you crave the comfort of creamy pasta, this blackened cajun chicken alfredo always hits the spot. Tender chicken breasts get a bold spice crust and are layered over silky noodles with homemade garlicky cajun alfredo. Quick enough for a weeknight yet special enough for company, this is pure cozy goodness.

Ingredients

• Mafaldine noodles or your favorite long pasta: The ruffly edges of mafaldine catch the creamy sauce beautifully Fettuccini or linguini are also great
• Chicken breasts: Look for plump even sized pieces so they cook evenly and stay juicy
• Olive oil: Adds richness and helps the seasoning stick Choose a fruity or robust oil for extra flavor
• Butter: Gives the sauce silkiness and adds classic alfredo flavor Use real unsalted butter for the best results
• Garlic: Fresh cloves are a must for that real bite but jarred is a good backup
• Heavy whipping cream: The secret to thick velvety sauce Choose a brand with high butterfat for extra richness
• Parmesan cheese: Freshly shredded melts best and gives amazing depth Grate your own for best melt and taste
• Homemade blackened seasoning: This brings that signature spicy kick and Southern flavor Make it fresh for the brightest spices
• Smoked paprika: Adds smokiness and deeper color Opt for the Spanish variety
• Cayenne pepper: Sets your heat level
• Dried thyme and oregano: Give a herbal aromatic lift Check they are fresh for the most impact
• Salt and pepper: Bring everything into balance
• Quality bread for serving: Garlic knots or Texas toast make the ultimate plate cleaner

Step-by-Step Instructions

Prep the Chicken:

Pound chicken breasts to an even quarter inch thickness for even cooking Rub with olive oil on both sides and coat liberally with blackened seasoning about two to three tablespoons per batch

Sear the Chicken:

Heat a large skillet over medium high and add two tablespoons of olive oil Place chicken in the hot pan without crowding Cook undisturbed for three to four minutes until you see a deep amber crust on the underside

Add Flavor and Finish Cooking:

Flip chicken just once Reduce heat to low Add two tablespoons of butter and two teaspoons minced garlic into the skillet Let the butter melt around the chicken and garlic baste for another five to six minutes until chicken is just cooked through and reaches one hundred sixty five degrees inside

Rest the Chicken:

Transfer chicken to a plate and cover loosely with foil so juices stay in Let it rest while making the sauce

Make the Alfredo Sauce:

In the same skillet over medium heat add remaining butter and let melt Sauté the rest of the garlic until fragrant about one to two minutes Do not rush this step as gentle heat brings out the sweet mellow side of garlic

Create the Cajun Cream:

Pour in the heavy cream and sprinkle in two to three teaspoons more of the blackened seasoning Bring to a gentle simmer and let bubble for about five minutes to thicken slightly

Cook the Noodles:

Meanwhile bring a large pot of salted water to a boil and cook your noodles to al dente Reserve one third cup of the starchy pasta water before draining

Finish the Sauce:

Stir parmesan into the sauce until melted and smooth Taste for salt and seasoning and adjust as needed

Combine Pasta and Sauce:

Pour in reserved pasta water and add drained noodles to the skillet Toss everything so the pasta is well coated

Slice and Serve:

Cut the resting chicken into strips and layer over the pasta Add extra sprinkle of cajun seasoning if you want to turn up the flavor Serve with your favorite garlic bread on the side

Pin

Storage Tips

This pasta keeps nicely in the fridge in an airtight container for up to three days For best results reheat gently on the stove with a splash of milk or cream to loosen the sauce and keep it velvety Leftovers make an amazing lunch the next day

Ingredient Substitutions

You can use boneless chicken thighs instead of breasts for extra juiciness Swap the heavy cream for half and half if you want a lighter version Any sturdy pasta works but try to stick to long shapes for maximum sauce cling If smoked paprika is not available regular sweet paprika also works

Serving Suggestions

Serve hot garnished with chopped parsley for color and freshness Add a crisp green salad on the side or some roasted broccoli If you like extra heat pass more cayenne at the table Garlic knots or crusty Texas toast make this meal complete

Cajun Alfredo History

This dish is a playful mashup of Italian fettuccine alfredo and Southern US blackened chicken Cajun cuisine uses lots of smoky spices and layers of garlic and herbs providing the perfect contrast to creamy sauce Blackened seasoning was made famous by Louisiana chef Paul Prudhomme in the eighty’s and it turns ordinary chicken into something special

Recipe Questions & Answers

→ What type of noodles work best for this dish?

Mafaldine, fettuccini, or linguini each work beautifully, as their shape holds creamy Alfredo sauce well.

→ How do I get perfectly blackened chicken?

Pound the chicken to even thickness, season heavily, and sear over medium-high heat until deeply colored, then finish gently with butter.

→ Can I make the blackened seasoning ahead?

Yes, combine smoked paprika, cayenne, garlic powder, onion powder, black pepper, salt, thyme, and oregano in advance and store airtight.

→ Do I need to rest the chicken before slicing?

Resting under foil helps keep the chicken moist and juicy when sliced to serve over pasta.

→ How do I avoid a grainy Alfredo sauce?

Stir freshly grated Parmesan into the cream over low heat, mixing until melted and smooth for the best texture.