Print

Blackened Cajun Chicken Alfredo Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

This Blackened Cajun Chicken Alfredo is a flavorful twist on classic Alfredo pasta, featuring tender chicken breasts coated in a smoky blackened seasoning and served over rich, creamy Parmesan sauce with perfectly cooked mafaldine noodles. The bold Cajun spices complement the creamy sauce, creating a satisfying and indulgent meal perfect for a weekend dinner or special occasion.

Ingredients

Scale

For the Chicken and Seasoning

  • 3 chicken breasts
  • 4 tablespoons olive oil (divided)
  • 4 tablespoons blackened seasoning (divided)
  • 2 tablespoons butter
  • 2 teaspoons minced garlic (for chicken)
  • Salt and pepper, to taste

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

For the Alfredo Sauce and Pasta

  • 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
  • 2–3 teaspoons blackened seasoning (for sauce)

Optional

  • Garlic bread (Texas toast or garlic knots, for serving)

Instructions

  1. Prepare Chicken: Pound the chicken breasts to an even 1/4-inch thickness for consistent cooking. Coat both sides with olive oil and generously season with 2-3 tablespoons of the blackened seasoning mixture to infuse bold Cajun flavors.
  2. Cook Chicken: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Place the seasoned chicken in the skillet and cook for 3-4 minutes until the underside is dark amber and nicely blackened. Flip the chicken, reduce heat to low, and add 2 tablespoons of butter along with 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it cooks for another 5-6 minutes, or until the internal temperature reaches 165°F. Remove the chicken and tent with foil to rest, locking in the juices.
  3. Make Alfredo Sauce: In the same skillet, melt the remaining butter over medium heat. Add the remaining minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and stir in 2-3 teaspoons of blackened seasoning. Bring mixture to a gentle boil, then reduce heat and simmer for about 5 minutes until sauce thickens slightly.
  4. Cook Pasta: While the sauce simmers, cook mafaldine noodles according to package instructions until al dente. Reserve 1/3 cup of pasta cooking water before draining the noodles.
  5. Finish Sauce and Combine: Stir the Parmesan cheese into the sauce until melted and smooth. Taste and adjust seasonings as needed. Pour in reserved pasta water to loosen the sauce if needed. Add cooked noodles and toss gently to coat them evenly with the creamy sauce.
  6. Serve: Slice the rested blackened chicken and arrange on top of the Alfredo-coated noodles. Sprinkle extra blackened seasoning for garnish if desired. Serve immediately, optionally with garlic bread on the side for a complete Cajun-Italian feast.

Notes

  • Pounding the chicken ensures even cooking and a better texture.
  • Adjust cayenne pepper quantity to control the heat level of the blackened seasoning.
  • Use mafaldine noodles for the best sauce adhesion, but fettuccine or linguine are good substitutes.
  • Resting chicken helps retain moisture and juiciness.
  • If sauce gets too thick, add extra pasta water gradually to loosen it.
  • Garlic bread makes a perfect accompaniment to this rich dish.

Keywords: Blackened Cajun Chicken Alfredo, Cajun pasta, creamy Alfredo sauce, blackened chicken recipe, mafaldine noodles, easy chicken dinner

Find it online: https://platedbyemma.com/blackened-cajun-chicken-alfredo-recipe/