Cajun Blackened Chicken Alfredo (Printer-friendly)
Spicy Cajun chicken layered over rich Alfredo fettuccine with garlic, Parmesan, and a touch of heat.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp Cajun seasoning
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Pasta
06 - 12 oz fettuccine
→ Alfredo Sauce
07 - 2 tbsp unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt
13 - 1/4 tsp red pepper flakes (optional)
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Freshly grated Parmesan cheese for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry with paper towels. Rub both sides thoroughly with Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until blackened and cooked through (internal temperature 165°F). Remove from pan, cover loosely with foil, and let rest 5 minutes before slicing thinly.
04 - In the same skillet (wipe out excess oil if needed), melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
05 - Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then add Parmesan cheese, black pepper, and salt. Stir until smooth and thickened, about 3–4 minutes. Add a splash of reserved pasta water if needed for desired sauce consistency.
06 - Toss cooked fettuccine in the Alfredo sauce until evenly coated.
07 - Divide pasta among plates. Top with sliced blackened chicken. Sprinkle with fresh parsley and extra Parmesan. Serve immediately.
# Expert Tips:
01 -
- The contrast between that spicy, crusty chicken and the silky Alfredo sauce hits every craving at once
- It comes together in under an hour but tastes like something from a restaurant that takes reservations
02 -
- Blackened chicken creates smoke. Turn on your fan and open a window before you start cooking.
- The sauce will thicken as it stands off the heat. Plan to toss everything at the last minute.
03 -
- If your Cajun seasoning isn't spicy enough, add extra red pepper flakes to the sauce
- A dry white wine in the pan after cooking the chicken deglazes all those flavorful bits