Cajun Blackened Chicken Alfredo (Printable)
Spicy blackened chicken atop rich Alfredo fettuccine, combining bold Cajun heat and creamy Italian sauce.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Pasta
06 - 12 oz fettuccine
→ Alfredo Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon red pepper flakes
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - Freshly grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry with paper towels. Rub both sides thoroughly with Cajun seasoning, salt, and black pepper, pressing to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until blackened and cooked through, reaching an internal temperature of 165°F. Remove from pan, cover loosely with foil, and let rest 5 minutes before slicing thinly.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then add Parmesan cheese, black pepper, and salt. Stir until smooth and thickened, about 3-4 minutes. Add reserved pasta water as needed to achieve desired consistency.
06 - Add cooked fettuccine to the skillet with Alfredo sauce. Toss vigorously with tongs until noodles are evenly coated.
07 - Divide pasta among serving plates. Top with sliced blackened chicken. Sprinkle generously with fresh parsley and extra Parmesan cheese. Serve immediately while hot.
# Expert Hacks:
01 -
- The contrast between the fiery, crusted chicken and cool, creamy sauce hits every craving at once
- It comes together in under an hour but tastes like something from a restaurant that takes reservations
02 -
- The blackening process will create smoke so turn on your vent fan before you start cooking
- Reserve pasta water before draining because it's essential for adjusting sauce consistency later
03 -
- Cooking the chicken in two batches if your skillet is crowded prevents steaming and ensures proper blackening
- Adding red pepper flakes to the sauce creates layers of heat instead of just surface spice