Imagine tender, juicy chicken coated in bold Cajun spices, sizzling in a hot pan, and smothered in a creamy, dreamy Alfredo sauce. This blackened Cajun chicken Alfredo recipe is a flavor packed twist on classic Italian pasta, perfect for anyone who loves a little heat with their indulgence.
The smoky, spicy crust of the chicken combined with rich, garlicky Alfredo sauce clinging to perfectly cooked fettuccine creates a dish that’s comforting, satisfying, and unforgettable. Ideal for a cozy weeknight dinner or an impressive weekend treat, this recipe brings restaurant quality flair straight to your kitchen.
Ingredients List
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust for heat)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- ¼ teaspoon nutmeg (optional)
For the Pasta
- 12 ounces fettuccine or pasta of choice
- Salt for pasta water
Optional Garnish
- Chopped parsley
- Extra Parmesan
Substitution Suggestions
- Chicken alternative: Use shrimp, salmon, or tofu.
- Dairy free: Use plant-based cream, vegan butter, and dairy free Parmesan.
- Low fat: Use half and half instead of heavy cream and reduce butter.
Dietary Swaps
- Gluten-free: Use gluten free pasta.
- Lower spice: Reduce cayenne pepper to mild heat.
Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Quick enough for weeknight dinners yet impressive enough to serve guests.
How to Make It
Step 1. Prepare Chicken
Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt. Rub evenly over chicken breasts.
Step 2. Cook Pasta
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
Step 3. Blacken Chicken
Heat olive oil in a skillet over medium high heat. Add chicken and sear for 4 5 minutes per side until blackened and fully cooked. Remove and rest for 5 minutes, then slice thinly.
Tip: Don’t overcrowd the pan to achieve a perfect blackened crust.
Step 4. Make Alfredo Sauce
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until smooth. Season with salt, black pepper, and nutmeg.
Step 5. Combine Pasta and Sauce
Add cooked pasta to the skillet and toss to coat. If sauce is too thick, add reserved pasta water gradually to reach desired consistency.
Step 6. Serve with Chicken
Plate pasta and top with sliced blackened chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Nutritional Information (Per Serving, approx.)
- Calories: 650 kcal
- Protein: 38 g
- Fat: 42 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Sodium: 850 mg
High in protein and rich in flavor, this dish is indulgent yet satisfying.
Healthier Alternatives
- Use half-and-half or milk instead of heavy cream to reduce fat.
- Use whole-wheat pasta for added fiber.
- Swap chicken for shrimp for lower fat and quicker cooking.
- Reduce butter and cheese slightly while maintaining flavor.
Serving Suggestions
- Serve with a side of steamed broccoli or garlic green beans.
- Pair with a crisp white wine or sparkling water.
- Garnish with fresh parsley or chili flakes for extra flair.
- Ideal for date night, family dinners, or special occasions.
Common Mistakes to Avoid
- Overcooking chicken, which makes it dry.
- Not reserving pasta water to adjust sauce consistency.
- Cooking sauce too quickly, which can cause curdling.
- Overcrowding pan when blackening chicken, preventing proper crust.
Storing Tips
Refrigeration
Store leftovers in airtight containers for up to three days.
Reheating
Reheat gently on stovetop with a splash of cream or water to loosen sauce.
Make-Ahead
Cook chicken and pasta separately; combine with sauce when ready to serve.
Freezing
Not recommended for freezing, as creamy Alfredo sauce may separate.
Conclusion
This blackened Cajun chicken Alfredo recipe is a perfect blend of bold, smoky flavors and creamy indulgence. Quick enough for weeknights yet impressive for special dinners, it is sure to become a favorite in your recipe rotation.
Spice up your dinner table and savor the smoky, creamy, and comforting flavors that make this dish unforgettable.
Frequently Asked Questions (FAQs)
1. Can I use pre cooked chicken?
Yes, add at the end to warm through; blackened flavor will be milder.
2. Can I make this spicy or mild?
Adjust cayenne pepper to desired heat level.
3. Can I use other pasta shapes?
Yes, penne, linguine, or spaghetti work well.
4. Can this be made dairy-free?
Yes, use plant-based cream, vegan butter, and dairy-free cheese.
5. Can I meal prep this dish?
Yes, store pasta and chicken separately; combine with sauce when reheating.
6. Can I freeze leftovers?
Not recommended due to cream sauce; best eaten fresh.
7. Can I use frozen chicken breasts?
Yes, thaw fully before blackening for best results.