Cajun Blackened Chicken Alfredo

Standing at my stove with smoke curling toward the ceiling, my roommate leaned through the kitchen doorway asking if everything was okay. The smell of Cajun spices hitting hot oil was intense and dramatic and I worried I'd set off the fire alarm again. But that charred, spicy crust was exactly what transforms ordinary chicken into something restaurant-worthy. Now when I make this dish, I open the windows and embrace the sensory overload.

My brother in law requested this for his birthday dinner after having something similar at a chain restaurant. I'd never attempted blackening anything at home and was nervous about getting that signature dark crust without burning the meat through. The first attempt was smoky and slightly overdone, but he kept going back for seconds anyway. Now it's become his most requested birthday meal three years running.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness ensures they cook evenly without drying out
• 1 ½ tablespoons Cajun seasoning: Homemade blend lets you control the heat but store bought works perfectly
• 1 tablespoon olive oil: Needs a high smoke point since we are cooking over medium-high heat
• ½ teaspoon salt: The Cajun seasoning already has salt so taste before adding more
• ¼ teaspoon black pepper: Adds another layer of warmth behind the Cajun spices
• 340 g (12 oz) fettuccine: The wide noodles hold onto that thick sauce beautifully
• 2 tablespoons unsalted butter: Unsalted lets you control the sodium level in your sauce
• 3 cloves garlic minced: Fresh garlic melts into the cream better than garlic powder ever could
• 1 ½ cups heavy cream: The fat content is what creates that velvety restaurant texture
• 1 cup freshly grated Parmesan cheese: Pre-grated has anti-caking agents that make sauce grainy
• ¼ teaspoon ground black pepper: Freshly cracked makes a noticeable difference in the sauce
• ¼ teaspoon ground nutmeg: Just a pinch adds subtle depth that people cannot quite identify
• 2 tablespoons chopped fresh parsley: Adds a bright pop of color against the creamy white sauce

Instructions

Get the pasta going first:

Bring a large pot of salted water to a boil and cook fettuccine until al dente then scoop out ½ cup of that starchy water before draining

Season the chicken generously:

Pat the chicken completely dry with paper towels then rub both sides with Cajun seasoning salt and pepper pressing it into the meat

Get that blackened crust going:

Heat olive oil in a large skillet over medium-high heat until it shimmers then cook chicken 5 to 6 minutes per side until deeply charred and cooked through to 74°C

Let it rest while you start the sauce:

Move chicken to a plate and tent with foil to keep warm then reduce skillet heat to medium and melt butter scraping up all those flavorful browned bits

Build the creamy base:

Add minced garlic and sauté just 1 minute until fragrant then pour in heavy cream and simmer for 2 to 3 minutes letting it reduce slightly

Turn it into Alfredo:

Gradually whisk in Parmesan cheese until melted and smooth then season with black pepper nutmeg and salt to taste

Bring it all together:

Toss the drained pasta in the sauce adding splashes of reserved pasta water until it is glossy and coating every strand

Plate it like a pro:

Slice the rested chicken and arrange over the sauced pasta then finish with chopped parsley and extra Parmesan while still hot

Save

Last winter during a bad snowstorm my neighbor knocked on the door with a bag of pasta and some chicken she had thawed but no idea how to cook. We spent the afternoon in my tiny kitchen making this exact recipe while the snow piled up outside. She texted me the next day saying her family had already requested it for Sunday dinner.

Making It Your Own

The beauty of this dish is how adaptable it is to what you have on hand or what your family prefers. Penne holds the sauce just as well as fettuccine and sometimes I swap in half-and-half when I want something lighter. The Cajun seasoning blend can be tweaked too if your household runs sweeter or spicier.

Timing Is Everything

Start boiling water before you even touch the chicken because sauce waits for no one. I learned the hard way that pasta keeps cooking while you are waiting for sauce to thicken and it becomes mushy fast. Having everything measured and ready makes the difference between a relaxed evening kitchen dance and a stressful rush.

Leftovers That Actually Work

This reheats surprisingly well for a creamy pasta dish though you will need a splash of milk when warming it up. The sauce absorbs into the pasta overnight so do not be surprised if it looks thicker the next day. I have started making double batches specifically for work lunches that everyone in the breakroom asks about.

• Store pasta and sauce separately if you plan to meal prep for the week
• Slice the chicken after reheating instead of before for the best texture
• A little splash of cream brings leftover sauce back to life beautifully

Save

Some nights just need a meal that feels indulgent enough to mark the end of a long week. This recipe hits that sweet spot between comfort food and something special without requiring hours at the stove.

Recipe Questions & Answers

→ How do I achieve the perfect blackened chicken?

Pat the chicken dry and generously coat it with Cajun seasoning. Use a hot skillet with olive oil and cook 5–6 minutes per side until the exterior is charred and the internal temperature reaches 165°F (74°C).

→ Can I substitute the pasta type?

Yes, penne or linguine can be used instead of fettuccine without compromising the dish’s texture or flavor.

→ What can I use for a lighter sauce version?

Replacing heavy cream with half-and-half will lighten the sauce, though it will be less creamy and thick.

→ How do I adjust the heat level in the dish?

Adding a pinch of cayenne pepper to the Cajun seasoning boosts the spiciness to taste.

→ What side dishes pair well with this meal?

A crisp Chardonnay or a light-bodied red wine complements the creamy and spicy flavors beautifully.