This Blackened Cajun Chicken Alfredo is a flavor-packed pasta dish that’s sure to impress! Tender, juicy chicken breasts are coated in a bold blackened seasoning, pan-seared to perfection, and served over pasta tossed in a rich, creamy, and slightly spicy Cajun Alfredo sauce. I love how this recipe brings restaurant-quality flavor to your home kitchen with surprisingly simple steps. It’s perfect for a special occasion, a date night in, or any time you’re craving a truly decadent pasta meal.
Why You’ll Love This Blackened Cajun Chicken Alfredo
- Restaurant-Quality Flavor: This dish tastes like something you’d get at a fancy restaurant, but it’s easy to make at home.
- Creamy and Spicy: The homemade Alfredo sauce is infused with Cajun spices for a delicious kick that’s balanced by the creaminess.
- Perfectly Cooked Chicken: Pan-searing the blackened chicken creates a flavorful crust while keeping the inside tender and juicy.
- Rich and Satisfying: This pasta dish is incredibly comforting and satisfying.
- Customizable Heat: Adjust the amount of Cajun and blackened seasoning to suit your spice preference.
Ingredients for Blackened Cajun Chicken Alfredo
Here’s what you’ll need to make this impressive pasta dish. The full list with measurements is in the recipe card below.
Pasta and Chicken
- Mafaldine noodles (or fettuccini/linguini noodles) (Pasta)
- Chicken breasts (Meat)
- Olive oil (Oil)
- Butter (Fat)
Sauce
- Garlic, minced (Aromatic)
- Heavy whipping cream (Dairy)
- Shredded parmesan cheese (Dairy)
Seasoning
- Blackened seasoning, divided (Spice Blend) Recipe for homemade included
- Salt (Seasoning)
- Pepper (Spice)
Homemade Blackened Seasoning (Optional)
- Smoked paprika (regular paprika works too) (Spice)
- Cayenne pepper (Spice)
- Onion powder (Spice)
- Garlic powder (Spice)
- Ground black pepper (Spice)
- Salt (Seasoning)
- Dried thyme (Herb)
- Dried oregano (Herb)
For Serving (Optional)
- Garlic bread, Texas toast, or garlic knots (Side)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Blackened Cajun Chicken Alfredo as is, but here are a few ideas for variations:
- Add Shrimp: Make it a surf and turf by adding some blackened shrimp alongside the chicken.
- Different Pasta: Use any pasta shape you like, such as penne, rotini, or even ziti.
- Add Vegetables: Toss in some sautéed bell peppers, onions, or mushrooms to the sauce.
- Make it Spicier: Add more cayenne pepper to the blackened seasoning or a dash of hot sauce to the Alfredo.
- Different Cheese: Add some cream cheese or use a blend of Parmesan and Asiago for the sauce.
How to Make Blackened Cajun Chicken Alfredo
Let me show you how to make this restaurant-worthy Blackened Cajun Chicken Alfredo:
Prepare and Cook Chicken
- I pound the chicken breasts to an even ¼ inch thickness.
- I rub them with olive oil and season liberally on both sides with about 2-3 tablespoons of the blackened seasoning.
- I heat a skillet to medium-high heat.
- I add 2 tablespoons of olive oil to the pan.
- I cook the chicken for 3-4 minutes (or until it has a dark amber coloring on the underside).
- I flip the chicken just once and reduce the heat to low.
- I add 2 tablespoons of butter into the skillet along with 2 teaspoons of minced garlic, allowing the garlic butter to melt into the chicken as it finishes cooking, about 5-6 minutes (or until the internal temp reaches 165°F/74°C).
- I remove the chicken and place it on a plate with tented foil to rest before slicing.
Make the Cajun Alfredo Sauce
- In the same skillet over medium heat, I add the remaining butter and melt it.
- I add in the rest of the minced garlic and sauté for 1-2 minutes or until fragrant.
- I stir in the heavy cream and 2-3 teaspoons of blackened seasoning.
- I bring the sauce to a low boil, letting it simmer and thicken, about 5 minutes.
Cook Pasta
- While the sauce simmers, I cook the noodles according to package directions until al dente.
- I reserve ⅓ cup of the pasta water before draining.
Finish Sauce and Combine
- I add the Parmesan cheese into the Alfredo sauce and stir until melted. I taste and adjust seasonings (salt, pepper, more Cajun seasoning) as needed.
- I pour the reserved pasta water into the Alfredo sauce and stir.
- I add the cooked noodles into the sauce, mix to combine.
Serve
- Top with chicken
- Serve and enjoy
Tips and Tricks for the BEST Cajun Alfredo
Here are my secrets for making this pasta truly exceptional:
- Pound the Chicken: Pounding the chicken ensures even cooking and keeps it tender.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary for a proper sear.
- Use Freshly Grated Parmesan: Freshly grated Parmesan melts better and has superior flavor compared to pre-shredded.
- Reserve Pasta Water: The starchy pasta water helps to emulsify the sauce and make it extra creamy.
- Adjust Seasoning: Taste the sauce frequently and adjust the salt, pepper, and Cajun seasoning to your preference. Blackened seasoning can vary in saltiness.
How to Serve
This Blackened Cajun Chicken Alfredo is delicious served with:
- Garlic Bread: Perfect for soaking up the creamy sauce.
- Side Salad: A simple green salad or Caesar salad helps balance the richness.
- Steamed Broccoli: A healthy and simple side dish.
Make Ahead and Storage
You can cook the chicken ahead of time and store it in the refrigerator. Prepare the sauce and pasta just before serving. Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
FAQs about Blackened Cajun Chicken Alfredo
- Can I use a different type of pasta?
- Absolutely! Any pasta shape will work well with this creamy sauce.
- Can I make this without the chicken?
- Yes, you can make just the Cajun Alfredo sauce and serve it over pasta or vegetables. You could also substitute shrimp.
- Is this dish very spicy?
- The heat level depends on the blackened seasoning and the amount of cayenne used. You can adjust it to your preference.
Enjoy this creamy, spicy, and incredibly flavorful Blackened Cajun Chicken Alfredo! It’s a restaurant-worthy meal that’s perfect for a special night in.
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Blackened Cajun Chicken Alfredo
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Main Course, Pasta
- Cuisine: American, Cajun-Inspired
Description
This Blackened Cajun Chicken Alfredo features tender, pan-fried chicken breasts coated in bold blackened seasoning, served over pasta tossed in a creamy, spicy Cajun Alfredo sauce. It’s a rich and flavorful dish perfect for a satisfying dinner.
Ingredients
Scale
For the Homemade Blackened Seasoning (Optional – makes extra):
- 2 tablespoons smoked paprika (or regular paprika)
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the Chicken:
- 3 boneless, skinless chicken breasts
- 4 tablespoons olive oil, divided
- 2–3 tablespoons blackened seasoning (homemade or store-bought), divided
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
For the Sauce & Pasta:
- 1 pound Mafaldine noodles (or fettuccine, linguine)
- 4 tablespoons unsalted butter (remaining from the 6 total)
- 4–6 cloves garlic, minced (remaining from the 6–8 total)
- 2 cups heavy whipping cream
- 2–3 teaspoons blackened seasoning (adjust to taste)
- 1 1/2 cups freshly shredded Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: Garlic bread, Texas toast, or garlic knots for serving
Instructions
- Make Homemade Blackened Seasoning (Optional): If making your own seasoning, combine smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, dried thyme, and dried oregano in a small bowl. Mix well. Store leftovers in an airtight container.
- Prepare Chicken: Place the chicken breasts between sheets of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet or rolling pin. Rub the chicken breasts with 2 tablespoons of the olive oil. Season liberally on both sides with about 2-3 tablespoons of the blackened seasoning.
- Cook Chicken:
- Heat the remaining 2 tablespoons of olive oil in a large skillet (cast iron recommended) over medium-high heat.
- Add the seasoned chicken breasts to the hot skillet. Cook for 3-4 minutes per side, until a dark amber crust forms.
- Flip the chicken once. Reduce the heat to low. Add 2 tablespoons of butter and 2 cloves of minced garlic to the skillet.
- Continue cooking for 5-6 minutes, spooning the garlic butter over the chicken occasionally, until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Rest Chicken: Remove the chicken from the skillet and place it on a plate. Tent loosely with foil and let it rest while you make the sauce.
- Cook Pasta: While the chicken rests, cook the Mafaldine noodles (or other pasta) according to package directions until al dente. Before draining, reserve about 1/3 cup of the pasta cooking water. Drain the pasta well.
- Make Alfredo Sauce: In the same skillet used for the chicken (do not wipe it out), melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 4-6 cloves of minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add Cream and Seasoning: Stir in the heavy whipping cream and 2-3 teaspoons of blackened seasoning. Bring the mixture to a low boil (simmer), stirring constantly. Allow it to simmer gently for about 5 minutes, or until it begins to thicken slightly.
- Add Parmesan: Remove the skillet from the heat (or turn heat to very low). Gradually add the shredded Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Taste and adjust seasonings (salt, pepper, more blackened seasoning) as needed.
- Combine Sauce and Pasta: Pour the reserved 1/3 cup of pasta water into the Alfredo sauce and stir to combine. Add the cooked and drained pasta to the skillet with the sauce. Toss gently to coat the pasta evenly.
- Serve: Slice the rested chicken breasts. Serve the pasta topped with the sliced blackened chicken. Optional: Sprinkle a little extra Cajun seasoning over the noodles before serving. Serve immediately with garlic bread, if desired.
Notes
- Pounding Chicken: Pounding the chicken to an even thickness ensures it cooks quickly and evenly.
- Blackened Seasoning: Adjust the amount of seasoning based on your spice preference and the saltiness of your chosen blend.
- Doneness: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Pasta Water: The starchy pasta water helps to emulsify and slightly thicken the sauce, making it cling better to the noodles.
- Parmesan Cheese: Use freshly shredded Parmesan cheese for the best melting quality and flavor. Avoid pre-grated cheese in canisters.
- Serving Suggestions: Garlic bread is a great accompaniment to soak up the extra sauce.
- Storage: Store leftovers in an airtight container.