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
Scale
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.
