Blackened Cajun Chicken Alfredo Recipe
If you’ve been searching for the ultimate restaurant-worthy meal you can whip up right at home, let me introduce you to my can’t-get-enough Blackened Cajun Chicken Alfredo. This irresistibly creamy pasta dish features juicy, boldly seasoned chicken with a smoky Cajun kick, all nestled in silky, garlicky Alfredo sauce coating ribbons of perfectly cooked pasta. Every bite is pure comfort with just the right amount of spice—perfect for elevating weeknight dinners or impressing guests with your home-cooked magic. Once you try Blackened Cajun Chicken Alfredo, it’s bound to become your new dinner obsession.
Ingredients You’ll Need
The magic of Blackened Cajun Chicken Alfredo is how a handful of simple ingredients can create layers of flavor, color, and texture. Each component has a starring role in this dish—they all bring something bold and delicious to the party!
- Mafaldine noodles (or fettuccine/linguini): These long, ribbon-like pastas are perfect for soaking up every drop of luscious sauce.
- Chicken breasts: Pounding them thin ensures every bite is juicy and seasoned throughout.
- Olive oil: Adds a subtle fruitiness while helping the chicken sear to golden perfection.
- Butter: Gives the sauce its richness and that irresistible silky mouthfeel.
- Fresh garlic: Lots of it! For unmistakable aroma and punchy flavor in both chicken and sauce.
- Heavy whipping cream: The heart of a classic Alfredo—ultra creamy, never thin.
- Shredded parmesan cheese: Melts into the sauce, giving it salty, nutty decadence.
- Blackened seasoning: The Cajun hero! Layers on smoky heat, color, and deep, savory flavor.
- Salt and pepper: Season every layer to make all the other ingredients sing.
- Optional: garlic bread, Texas toast, or garlic knots: For mopping up every last bit of Alfredo goodness!
- Smoked paprika: Lends the seasoning blend extra color and a mild smokiness.
- Cayenne pepper: Adds that signature Cajun sizzle (use less if you prefer mild).
- Onion powder: Subtle sweetness and depth to the seasoning.
- Garlic powder: Enhances savory intensity in the homemade blackened blend.
- Ground black pepper: Kicks up the heat and complexity.
- Salt: Essential for pulling all the flavors together.
- Dried thyme: A whisper of earthy, herby finish.
- Dried oregano: Brings an aromatic, Mediterranean note to the seasoning mix.
How to Make Blackened Cajun Chicken Alfredo
Step 1: Prepare and Season the Chicken
Before anything hits the pan, pound the chicken breasts to an even quarter-inch thickness—this keeps them juicy and lets them cook quickly without drying out. Massage both sides with olive oil, then coat them liberally with your homemade blackened seasoning. This step infuses every bite with robust, smoky Cajun flavor and creates that signature crust you’ll love.
Step 2: Sear Chicken for Flavor and Color
Heat a good skillet to medium-high and add olive oil. Sear the seasoned chicken for 3–4 minutes on the first side until it’s deeply golden and almost charred—this is where the “blackened” part comes to life! The high heat locks in juices and starts forming a crave-worthy crust.
Step 3: Finish Cooking with Garlic Butter
Flip the chicken just once, turn the heat to low, and add in butter plus a bit of minced garlic. As the chicken gently finishes cooking (about 5–6 minutes more), the garlicky butter soaks right in for even more flavor. Cover with foil and let the chicken rest—don’t skip this step for ultra-tender slices!
Step 4: Build the Alfredo Sauce in the Same Skillet
Don’t wash that skillet yet! Melt the rest of the butter and sauté the remaining garlic until fragrant. This base captures all those cooked-on chicken bits and Cajun spices—trust me, it’s liquid gold for your Alfredo sauce!
Step 5: Simmer the Cajun Alfredo Sauce
Slowly whisk in heavy cream and a few teaspoons of blackened seasoning. Bring to a low simmer, letting everything thicken and meld together. As it bubbles, the sauce develops dreamy depth with just the right kick from those Cajun spices.
Step 6: Cook the Pasta & Reserve Water
While your Alfredo simmers, boil the noodles to al dente. Save about a third cup of that starchy pasta water—it’s a secret weapon for silky sauce!
Step 7: Finish the Alfredo Sauce
Add in the parmesan cheese and stir until it melts into glossy, savory ribbons. Taste and adjust salt, pepper, or a touch more blackened seasoning for your ideal balance.
Step 8: Combine Pasta and Sauce
Pour in your saved pasta water, then add the drained noodles right into the sauce. Toss everything together until all the pasta is coated in that luscious Alfredo—no naked noodles allowed!
Step 9: Slice Chicken and Serve
Slice your rested Blackened Cajun Chicken and arrange it beautifully atop the saucy pasta. For extra zing and color, dust with a final sprinkle of Cajun seasoning before serving.
How to Serve Blackened Cajun Chicken Alfredo
Garnishes
Finish your Blackened Cajun Chicken Alfredo with a shower of freshly chopped parsley or green onions for brightness and a pop of color. A final grating of parmesan adds nutty, salty height, and a pinch of extra blackened seasoning brings restaurant flair right to your plate.
Side Dishes
This decadent pasta pairs perfectly with classic sides like warm garlic bread, Texas toast, or fluffy garlic knots—perfect for swiping up any sauce left behind. For a fresh, crisp counterpoint, try a simple green salad with a lemony vinaigrette or some sautéed green beans to round out the meal.
Creative Ways to Present
Ditch the big family-style bowl and plate your Blackened Cajun Chicken Alfredo in shallow pasta dishes with a dramatic tangle of noodles and sliced chicken fanned over the top. Drizzle a touch of olive oil or extra Alfredo sauce in the center and finish with a vibrant herb garnish or a lemon wedge for a chef’s table-worthy look.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (lucky you!), store leftover Blackened Cajun Chicken Alfredo in an airtight container in the refrigerator. It’ll keep beautifully for up to 3 days, making work lunches or midnight snacks something to look forward to. Just be sure to cool the pasta before sealing to help preserve the rich texture of the sauce.
Freezing
For longer storage, you can freeze portions of this pasta, but keep in mind that creamy sauces sometimes separate a bit when thawed. To help maintain the best texture, freeze everything as soon as it cools and reheat gently, stirring well. Sliced chicken and sauce freeze especially well—just avoid overcooking the pasta before freezing.
Reheating
To revive leftover Blackened Cajun Chicken Alfredo, reheat it slowly in a skillet over low heat, with a splash of milk or cream stirred in to smooth out the sauce. The microwave works, too—cover and heat in short bursts, stirring regularly for even warming. If needed, add a little more cheese or cajun seasoning to perk it right back up!
FAQs
Can I make Blackened Cajun Chicken Alfredo less spicy?
Absolutely! Adjust the amount of cayenne in the blackened seasoning to tone down the heat to your liking, or skip it altogether if you’re spice-shy. You can also use half the seasoning on the chicken and add more to taste at the end.
What’s the best pasta shape for this recipe?
Mafaldine noodles have gorgeous, ruffled edges perfect for holding sauce, but fettuccini or linguini work beautifully, too. Even penne or rigatoni can shine in Blackened Cajun Chicken Alfredo if you’re after a more rustic feel!
Can I substitute half and half for heavy cream?
You can, but the sauce will be a bit lighter and less silky. For a more traditional Alfredo texture, stick with heavy whipping cream, but in a pinch, half and half still gets you pretty close to creamy goodness.
Is Blackened Cajun Chicken Alfredo gluten-free?
As written, this recipe isn’t gluten-free since it uses traditional wheat pasta, but you can easily swap in your favorite gluten-free noodles. Every other ingredient in the dish is naturally gluten-free!
How do I keep the chicken from drying out?
Pounding the chicken to an even thickness is the key! Cooking it at high heat just until charred, then lowering the heat and finishing with a butter baste, helps lock in juiciness. Letting it rest under foil before slicing ensures every piece is moist and full of flavor.
Final Thoughts
I hope you’re as excited as I am to make Blackened Cajun Chicken Alfredo part of your regular dinner rotation. With its rich creaminess, smoky Cajun crust, and downright craveable flavor, it’s a dish that never fails to wow. Grab your skillet and give it a try—your tastebuds will thank you!
Print
Blackened Cajun Chicken Alfredo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in this flavorful and creamy Blackened Cajun Chicken Alfredo that combines tender blackened chicken with a rich and cheesy Alfredo sauce, served over perfectly cooked pasta.
Ingredients
For the Blackened Seasoning:
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For the Chicken Alfredo:
- 1 lb. Mafaldine noodles (or fettuccini/linguini 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
- Salt and pepper
- Optional: garlic bread, Texas toast, or garlic knots for serving
Instructions
- Prepare the Blackened Chicken: Pound chicken to 1/4 inch thickness, rub with oil, and season with blackened seasoning.
- Cook the Chicken: Sear chicken in a skillet until cooked through, then set aside to rest.
- Make the Alfredo Sauce: In the same skillet, prepare the Alfredo sauce by sautéing garlic, adding cream, parmesan, and blackened seasoning.
- Combine and Serve: Toss cooked noodles in the sauce, top with sliced chicken, and garnish with additional seasoning before serving.
Notes
- Adjust the level of cayenne pepper in the blackened seasoning to suit your spice preference.
- Feel free to customize the pasta shape to your liking.
- For a smokier flavor, consider using smoked parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 2g
- Sodium: 920mg
- Fat: 49g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 170mg
Keywords: Cajun Chicken Alfredo, Blackened Chicken Pasta, Creamy Alfredo Recipe
