Blackened Cajun Chicken Alfredo Recipe
Blackened Cajun Chicken Alfredo is a flavorful twist on classic Alfredo pasta, featuring tender chicken breasts seasoned with bold Cajun spices, cooked to perfection, and served over creamy Parmesan-rich Mafaldine noodles. This dish combines the smoky, spicy heat of blackened seasoning with a luscious, garlicky cream sauce, making it an indulgent and satisfying meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American with Cajun influence
Ingredients
Scale
Chicken and Seasoning
- 3 chicken breasts
- 4 tablespoons olive oil (divided)
- 4 tablespoons blackened seasoning (divided)
- Salt and pepper to taste
Blackened Seasoning Mix
- 2 tablespoons smoked paprika (can substitute with 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
Pasta and Sauce
- 1 lb Mafaldine noodles (or fettuccine/linguine noodles)
- 6 tablespoons butter (divided)
- 6–8 cloves garlic, minced (divided)
- 2 cups heavy whipping cream
- 1.5 cups shredded Parmesan cheese
Optional
- Garlic bread (Texas toast or garlic knots) for serving
Instructions
- Prepare and Season Chicken: Pound the chicken breasts to an even 1/4-inch thickness to ensure uniform cooking. Coat both sides of each chicken breast with olive oil, then generously season with 2 to 3 tablespoons of the prepared blackened seasoning mix. This will give the chicken its signature Cajun flavor and a spicy crust when cooked.
- Cook Chicken: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Place the seasoned chicken breasts in the skillet and cook for 3-4 minutes until the underside develops a dark amber, almost blackened color. Flip the chicken, reduce the heat to low, then add 2 tablespoons of butter and 2 teaspoons of minced garlic. Allow the garlic butter to melt and infuse into the chicken as it cooks for another 5-6 minutes, or until the internal temperature reaches 165°F. Remove chicken from the skillet and tent with foil to rest, helping retain juices before slicing.
- Make Alfredo Sauce: Using the same skillet, keep it over medium heat and add the remaining butter. Once melted, stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy whipping cream and add 2-3 teaspoons of blackened seasoning for consistent heat. Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
- Cook Pasta: While the sauce simmers, cook the Mafaldine noodles in salted boiling water until al dente according to package instructions. Reserve 1/3 cup of pasta cooking water before draining the noodles.
- Finish the Sauce and Combine: Stir the shredded Parmesan cheese into the simmering sauce until fully melted and incorporated, creating a smooth and creamy texture. Adjust seasoning if necessary. Gradually pour in the reserved pasta water to loosen the sauce if it becomes too thick. Add the drained noodles to the sauce, tossing gently until well coated.
- Serve: Slice the rested chicken breasts and arrange them atop the sauced pasta. Sprinkle a little extra Cajun seasoning on top if desired to enhance flavor. Serve the dish hot with optional garlic bread on the side for an extra indulgent meal.
Notes
- Pounding chicken to an even thickness ensures even cooking and tenderness.
- Adjust the amount of cayenne pepper in the blackened seasoning to control the heat level.
- Reserve pasta water to adjust sauce consistency for a silky texture.
- Resting chicken before slicing keeps it juicy.
- Use freshly shredded Parmesan cheese for best melting and flavor.
- Garlic bread is optional but pairs wonderfully with this creamy, spicy dish.
Keywords: Blackened Cajun Chicken Alfredo, Cajun chicken pasta, creamy Alfredo recipe, spicy chicken Alfredo, blackened seasoning pasta, Mafaldine noodles
