Description
A rich and creamy Blackened Cajun Chicken Alfredo recipe featuring perfectly seasoned and cooked chicken breasts served atop fettuccine pasta tossed in a homemade Parmesan Alfredo sauce. This flavorful dish combines spicy Cajun seasoning with comforting creamy textures, making it an ideal hearty dinner for four.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Pasta
- 8 ounces fettuccine or your favorite pasta
- Salt for pasta water
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
- Grated Parmesan cheese (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Coat both sides of the chicken evenly with Cajun seasoning to ensure a flavorful crust.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, then set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until the chicken is blackened on the outside and cooked through (internal temperature 165°F/74°C). Remove from skillet and let rest before slicing into strips.
- Make the Alfredo Sauce: Reduce heat to medium in the same skillet. Add butter and melt it completely, then sauté minced garlic for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper, and thin sauce with reserved pasta water if needed.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with Alfredo sauce and toss gently to coat evenly.
- Serve: Divide the creamy Alfredo pasta among serving plates. Top each plate with slices of blackened Cajun chicken. Garnish with fresh parsley and additional grated Parmesan if desired.
- Enjoy: Serve immediately while warm and savor the spicy, creamy flavors of this comforting dish.
Notes
- For extra heat, add crushed red pepper flakes to the Cajun seasoning mix.
- Reserve some pasta water to adjust sauce consistency as needed.
- Letting chicken rest before slicing keeps it juicy.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Leftovers keep well refrigerated for up to 2 days.
