Description
This Blackened Cajun Chicken Alfredo recipe offers a perfect blend of spicy Cajun flavors and creamy Alfredo sauce served over tender fettuccine pasta. The chicken is seasoned with a robust Cajun spice mix and seared to a flavorful blackened crust, complementing the rich, cheesy Alfredo sauce made from heavy cream and Parmesan. A comforting American-Cajun fusion dish that’s perfect for those craving a satisfying and spicy pasta dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Pasta
- 8 ounces fettuccine pasta
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides evenly with Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper to create the signature blackened flavor.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side until the exterior is darkened and blackened and the chicken is fully cooked through. Remove from skillet and let rest for 5 minutes.
- Slice the chicken: After resting, slice the chicken breasts into strips to be served over the pasta.
- Prepare the pasta: Cook the fettuccine according to the package directions until al dente. Drain and set aside.
- Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, then stir in grated Parmesan, salt, black pepper, and optional crushed red pepper flakes. Simmer and stir continuously for 3-4 minutes until the sauce thickens slightly.
- Toss pasta in sauce: Add the cooked fettuccine to the skillet and toss well to coat all the noodles evenly with the creamy Alfredo sauce.
- Serve: Plate the sauced pasta and top with sliced blackened Cajun chicken. Garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- For more heat, increase Cajun seasoning or add additional crushed red pepper flakes to the sauce.
- Substituting half-and-half for heavy cream creates a lighter Alfredo sauce with less fat.
- Using freshly grated Parmesan cheese ensures the creamiest, most flavorful sauce.
