If you are craving a luscious, flavorful dish that perfectly blends spice and creaminess, this Blackened Cajun Chicken Alfredo Recipe is destined to become your new favorite. The bold, smoky seasoning on the chicken paired with the rich, velvety Alfredo sauce creates an irresistible harmony that satisfies every bite. Whether you’re feeding family or impressing guests, this recipe offers a delightful twist on a classic comfort meal that’s both simple to make and truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward this mouthwatering meal. Each component plays a special role—bringing spice, creaminess, texture, and color together beautifully for that signature Blackened Cajun Chicken Alfredo flavor.
- 2 boneless (skinless) chicken breasts: Tender and perfect for absorbing the Cajun spices.
- 2 tablespoons Cajun seasoning: Adds the signature smoky, spicy kick to the chicken.
- 1 tablespoon olive oil: Essential for searing the chicken to a crispy blackened finish.
- 2 tablespoons butter: Creates a rich base for the creamy sauce.
- 3 cloves garlic (minced): Infuses the Alfredo sauce with irresistible aroma and depth.
- 1 1/2 cups heavy cream: Provides the luscious creaminess the Alfredo sauce is known for.
- 1 cup grated Parmesan cheese: Melts into the sauce to offer a nutty, salty finish.
- Salt and black pepper to taste: Balances the flavors and enhances all the ingredients.
- 8 ounces fettuccine or your favorite pasta: The perfect canvas for soaking up all that delicious sauce.
- Salt for pasta water: Ensures your pasta is perfectly seasoned from the inside out.
- 2 tablespoons fresh parsley (chopped, optional): Adds a fresh, vibrant pop of color and flavor at the end.
- Grated Parmesan cheese (optional): For an extra cheesy garnish.
How to Make Blackened Cajun Chicken Alfredo Recipe
Step 1: Prepare the Chicken
Start by patting the chicken breasts dry with paper towels—this helps the Cajun seasoning stick better and encourages that irresistible blackened crust. Next, coat both sides evenly with the Cajun seasoning, making sure every inch is generously covered. You’re setting the stage for a deeply flavorful centerpiece.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil—this is key for perfectly seasoned pasta. Once boiling, add your fettuccine and cook according to the package instructions until just al dente. Reserve about half a cup of the pasta water before draining; this liquid gold will come in handy to adjust the sauce’s consistency later.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the pan and cook for about 5 to 7 minutes on each side. You want that signature blackened exterior to form while ensuring the chicken is cooked through (an internal temperature of 165°F or 74°C). Remove the chicken from the skillet and let it rest a few minutes—this helps retain juicy tenderness—then slice into strips.
Step 4: Make the Alfredo Sauce
Lower the heat to medium and add butter to the same skillet, using those leftover browned bits for extra flavor. Once the butter melts, stir in the minced garlic and sauté just until fragrant, about one minute. Pour in the heavy cream and bring it to a gentle simmer. Gradually add the grated Parmesan cheese, stirring constantly to create a smooth and creamy sauce. Season with salt and pepper to taste, and if the sauce feels too thick, incorporate a splash of the reserved pasta water until you reach the perfect velvety texture.
Step 5: Combine Pasta and Sauce
Return the cooked pasta to the skillet, tossing it to coat every strand evenly with that glorious Alfredo sauce. This step ensures each bite is rich and satisfying, marrying the spice of the blackened chicken with the indulgence of creamy sauce.
Step 6: Serve
Divide the sauced pasta among your plates and artistically arrange the sliced blackened Cajun chicken on top. The contrast of colors will be as stunning as the taste—deeply seasoned chicken nestled on a bed of creamy pasta.
Step 7: Enjoy
Sprinkle with fresh parsley and extra Parmesan if desired, then dig in! This Blackened Cajun Chicken Alfredo Recipe is an unforgettable experience worth savoring immediately while everything is perfectly warm and inviting.
How to Serve Blackened Cajun Chicken Alfredo Recipe
Garnishes
Fresh parsley adds a burst of color and a subtle herbal brightness that balances the richness of the dish. A sprinkle of extra grated Parmesan on top is a classic finishing touch, bringing an extra layer of cheesy goodness and a handsome presentation.
Side Dishes
Light side salads with citrus vinaigrette or steamed green vegetables like broccoli and asparagus create a lovely contrast, keeping the meal balanced and fresh. Garlic bread or crusty baguette is also fantastic for soaking up the luscious Alfredo sauce left on the plate.
Creative Ways to Present
Serve this dish in shallow bowls to showcase all the components beautifully, or twirl the pasta delicately with tongs for a restaurant-style presentation. For entertaining, garnish with a lemon wedge for guests to add a zesty brightness that complements the Cajun flavor perfectly.
Make Ahead and Storage
Storing Leftovers
This dish stores nicely in an airtight container in the refrigerator for up to three days. Keep the chicken and pasta together so the flavors meld, though the sauce may thicken slightly, which is easily fixed when reheating.
Freezing
While you can freeze leftovers, the creamy Alfredo sauce might separate upon thawing, so it’s best frozen separately if possible. Use freezer-safe containers and consume within one month for optimal freshness.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to reincorporate the sauce. Add a splash of milk or reserved pasta water as needed to restore that creamy consistency. Avoid using the microwave to keep the texture silky and prevent the sauce from breaking.
FAQs
What can I substitute for Cajun seasoning?
If Cajun seasoning isn’t on hand, you can mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, salt, and black pepper to create a similar flavor profile that’s just as vibrant and smoky.
Can I use other types of pasta?
Absolutely! While fettuccine is classic, you can use penne, linguine, or even spaghetti—any pasta with enough surface area to hold the Alfredo sauce will work beautifully.
Is this recipe very spicy?
The Cajun seasoning provides a nice level of heat, but it can be adjusted to your preference. Use less seasoning for a milder dish or add extra cayenne pepper if you like a fiery kick.
Can I make this recipe dairy-free?
You can try substituting the butter and heavy cream with dairy-free alternatives like vegan butter and coconut cream, though the texture and flavor may differ slightly from the classic recipe.
How do I know when the chicken is perfectly cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be blackened and crisp on the outside but juicy and tender inside—no pink remaining.
Final Thoughts
This Blackened Cajun Chicken Alfredo Recipe is a true celebration of bold flavors and creamy indulgence that’s deceptively simple to prepare. It’s a dish that feels special enough for guests but easy enough for a weeknight dinner. Give it a try and watch how it quickly becomes a beloved staple in your recipe rotation—you’ll be so glad you did!
Print
Blackened Cajun Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
A flavorful and creamy Blackened Cajun Chicken Alfredo featuring juicy, spice-coated chicken breasts served over tender fettuccine tossed in a rich homemade Alfredo sauce. This 45-minute dish combines Cajun blackening spices with a classic creamy Parmesan sauce for a perfect weeknight or weekend dinner.
Ingredients
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Pasta
- 8 ounces fettuccine or your favorite pasta
- Salt for pasta water
Garnish (optional)
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Evenly coat both sides with Cajun seasoning to ensure a flavorful blackened crust.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, then set the pasta aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until well blackened and fully cooked through (internal temperature 165°F/74°C). Remove from skillet and rest before slicing into strips.
- Make the Alfredo Sauce: Lower the skillet heat to medium and add butter. Once melted, sauté minced garlic for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually stir in grated Parmesan until fully melted and sauce is creamy. Season with salt and black pepper. If sauce is too thick, add some reserved pasta water to loosen it.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the Alfredo sauce and toss thoroughly to coat the noodles evenly.
- Serve: Divide the sauced pasta onto plates. Top with slices of the blackened Cajun chicken. Garnish with fresh parsley and extra Parmesan if desired.
- Enjoy: Serve immediately and savor the rich Cajun-spiced chicken paired with velvety Alfredo pasta.
Notes
- For more heat, increase Cajun seasoning or add a pinch of cayenne pepper to the sauce.
- Use freshly grated Parmesan for best melting and flavor.
- Allowing the chicken to rest helps retain juices and keeps it moist.
- Reserve pasta water to adjust sauce consistency as needed.
- Fresh parsley adds color and a hint of freshness to balance the rich sauce.
