Cajun Blackened Chicken Alfredo (Printer-friendly)
Spiced blackened chicken paired with fettuccine in a creamy Alfredo sauce, finished with fresh herbs and Cajun seasoning.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tbsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Pasta
09 - 12 oz fettuccine or linguine
10 - Salt for pasta water
→ Alfredo Sauce
11 - 2 tbsp unsalted butter
12 - 2 cloves garlic minced
13 - 1 1/2 cups heavy cream
14 - 1 cup freshly grated Parmesan cheese
15 - 1/2 tsp Cajun seasoning
16 - 1/4 tsp black pepper
17 - Pinch of nutmeg optional
→ Garnish
18 - 2 tbsp chopped fresh parsley
19 - Additional Parmesan for serving
# Directions:
01 - Cook fettuccine in a large pot of salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta water before draining. Set drained pasta aside.
02 - Pat chicken breasts completely dry with paper towels. Combine Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub spice mixture evenly over all surfaces of the chicken.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5 to 6 minutes per side until deeply blackened and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly.
04 - Reduce skillet heat to medium. Add butter and minced garlic, sautéing for 1 minute until fragrant but not browned.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, Cajun seasoning, black pepper, and nutmeg if using. Simmer for 2 to 3 minutes until sauce coats the back of a spoon and slightly thickened.
06 - Add cooked pasta to the skillet, tossing thoroughly to coat with sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick, until desired consistency is achieved.
07 - Divide pasta among serving plates. Arrange sliced blackened chicken on top and sprinkle with fresh parsley. Serve immediately with extra Parmesan cheese at the table.
# Expert Advice:
01 -
- The way the smoky, spicy crust on the chicken plays against that silken cream sauce is absolute magic
- It comes together in under an hour but tastes like something from a fancy Italian restaurant
02 -
- I learned the hard way that moving the chicken too early prevents that crust from forming, so resist the urge to peek and poke
- Grating your own Parmesan instead of buying pre-shredded will change your sauce game forever, I promise you
03 -
- Pound your chicken breasts to even thickness so they cook at the same rate
- Grate extra Parmesan than you think you need because somehow it always disappears during testing