Cajun Blackened Chicken Alfredo (Printer-friendly)
Spicy blackened chicken with rich Alfredo sauce over fettuccine for a comforting meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
→ Pasta
06 - 12 oz fettuccine
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 ½ cups heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon ground nutmeg (optional)
13 - Salt, to taste
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Additional Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - While the pasta cooks, pat chicken breasts dry. Rub both sides with Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side, or until blackened and cooked through (internal temp 165°F). Remove chicken to a plate, tent loosely with foil, and let rest.
04 - In the same skillet, reduce heat to medium. Add butter and melt, scraping up browned bits. Add minced garlic and sauté 1 minute until fragrant.
05 - Pour in heavy cream. Simmer 2–3 minutes. Gradually whisk in Parmesan cheese until melted and sauce thickens. Season with black pepper, nutmeg (if using), and salt to taste.
06 - Toss drained fettuccine in the Alfredo sauce, adding reserved pasta water a bit at a time for desired consistency.
07 - Slice blackened chicken breast and arrange atop the sauced pasta. Garnish with parsley and extra Parmesan. Serve immediately.
# Expert Advice:
01 -
- The contrast between the spicy, charred chicken and cool creamy sauce hits every craving at once
- It comes together faster than waiting for delivery but tastes like you spent all day cooking
02 -
- Turn on your exhaust fan and open a window because blackening spices create quite a bit of smoke
- Do not move the chicken around in the pan after placing it or you will lose that signature crust
03 -
- Room temperature cream prevents the sauce from breaking when you add it to the hot pan
- Grate your own Parmesan right before adding it to the sauce for the smoothest result