Blackened Cajun Chicken Alfredo (Printable Version)
Tender Cajun chicken and garlicky Alfredo sauce with pasta, ready in just 30 minutes for a flavorful meal.
# What You'll Need:
→ Pasta
01 -
450 g mafaldine, fettuccine, or linguine noodles
→ Chicken
02 -
3 boneless, skinless chicken breasts
→ Main Sauce
03 -
60 ml olive oil, divided
04 -
85 g unsalted butter, divided
05 -
6–8 cloves garlic, minced
06 -
480 ml heavy whipping cream
07 -
150 g parmesan cheese, shredded
→ Seasoning
08 -
4 tablespoons blackened cajun seasoning, divided
09 -
Salt, to taste
10 -
Ground black pepper, to taste
→ Homemade Blackened Cajun Seasoning
11 -
2 tablespoons smoked or regular paprika
12 -
1 tablespoon cayenne pepper
13 -
1 tablespoon onion powder
14 -
2 teaspoons garlic powder
15 -
1 teaspoon ground black pepper
16 -
1 teaspoon salt
17 -
1/2 teaspoon dried thyme
18 -
1/2 teaspoon dried oregano
→ Optional Garnish
19 -
Additional blackened seasoning, for garnish
20 -
Garlic bread or Texas toast, for serving
# Steps to Follow:
01 -
Pound chicken breasts to 0.6 cm thickness, rub with olive oil, and season liberally on both sides with 2–3 tablespoons blackened seasoning.
02 -
Heat a large skillet on medium-high. Add 30 ml olive oil and sear the seasoned chicken 3–4 minutes until deeply colored. Flip once, reduce heat to low, add 30 g butter and 2 teaspoons minced garlic, then cook 5–6 minutes more until the internal temperature reaches 74°C.
03 -
Transfer cooked chicken to a plate, tent with foil, and allow to rest before slicing thinly.
04 -
In the same skillet over medium heat, melt the remaining butter. Add remaining minced garlic and sauté for 1–2 minutes until aromatic.
05 -
Pour in heavy cream and 2–3 teaspoons blackened seasoning. Bring to a gentle boil, then simmer to thicken for 5 minutes.
06 -
Meanwhile, cook the noodles in salted boiling water until al dente; reserve 80 ml pasta water before draining.
07 -
Stir the parmesan into the alfredo base until melted and smooth. Taste sauce and adjust seasoning as desired.
08 -
Add reserved pasta water to the sauce. Toss in cooked noodles to coat. Arrange sliced chicken on top and sprinkle with blackened seasoning before serving. Pair with garlic bread if desired.
# Additional Notes:
01 -
Allowing the chicken to rest briefly ensures juices redistribute before slicing. Reserve pasta water to help create a creamy and cohesive sauce.