Introduction

Blackened Cajun Chicken Alfredo combines creamy, cheesy pasta with spicy, perfectly seared chicken for a flavorful twist on classic Alfredo. This dish is rich and comforting with a bold kick from the Cajun seasoning, making it a satisfying meal for any night.

A white bowl filled with a base layer of creamy fettuccine pasta coated in a light beige sauce, topped with multiple pieces of golden-brown grilled chicken that have a charred, crispy texture. The sauce covers part of the pasta and chicken, and fresh green herbs are scattered on top, adding a touch of color contrast against the creamy and brown tones. The bowl sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. Mafaldine noodles (or fettuccine/linguine noodles)
3 chicken breasts
4 tablespoons olive oil
6 tablespoons butter
6-8 cloves garlic (minced)
2 cups heavy whipping cream
1.5 cups shredded Parmesan cheese
4 tablespoons blackened seasoning (divided – see below)
Salt and pepper (to taste)
Optional: garlic bread (Texas toast, or garlic knots for serving)
For the blackened seasoning:

2 tablespoons smoked paprika (or regular paprika)
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano

Instructions

Step 1: Pound the chicken breasts to an even 1/4-inch thickness. Coat both sides with olive oil and generously season with 2-3 tablespoons of the blackened seasoning mix.
Step 2: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes, until it develops a dark amber color on the underside. Flip the chicken, reduce the heat to low, and add 2 tablespoons of butter and 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it finishes cooking for 5-6 minutes, or until the internal temperature reaches 165°F. Remove the chicken and tent with foil to rest before slicing.
Step 3: In the same skillet over medium heat, add the remaining butter and let it melt. Stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning. Bring to a gentle boil and simmer for about 5 minutes to thicken the sauce.
Step 4: Meanwhile, cook the noodles according to package directions until al dente, reserving 1/3 cup of pasta water. Once the sauce has thickened, stir in the Parmesan cheese until melted. Taste and adjust seasoning as needed.
Step 5: Pour in the reserved pasta water and stir to combine. Add the cooked noodles to the sauce and toss until fully coated. Top with sliced chicken and a sprinkle of Cajun seasoning before serving.

Tips & Variations

Use fettuccine or linguine if mafaldine noodles are unavailable; all work well with this sauce.
Adjust the cayenne pepper to control the spice level according to your preference.
For extra richness, add a splash of white wine to the sauce before simmering.
Serve with garlic bread or a fresh green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.

How to Serve

The image shows a white bowl filled with creamy fettuccine Alfredo noodles, which are thick and coated in a smooth, pale yellow sauce. On top of the noodles, there is a large grilled chicken breast sliced into even pieces, showing a dark, crispy outer layer with grill marks and tender light brown inside. The dish is sprinkled with finely chopped green herbs, adding small green spots on the creamy noodles. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may take a bit longer to cook and offer a juicier, richer flavor.

Is it necessary to reserve pasta water?

Yes, reserved pasta water helps loosen the Alfredo sauce and helps it coat the noodles better due to the starch content.