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.