Cajun Blackened Chicken Alfredo (Print View)

Spicy Cajun chicken atop rich Alfredo fettuccine makes for a comforting and flavorful dish.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 ½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper

→ Pasta

06 - 12 oz fettuccine

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 ½ cups heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon ground nutmeg (optional)
13 - Salt, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Additional Parmesan cheese, for serving

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - While the pasta cooks, pat chicken breasts dry. Rub both sides with Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5–6 minutes per side, or until blackened and cooked through (internal temp 165°F). Remove chicken to a plate, tent loosely with foil, and let rest.
04 - In the same skillet, reduce heat to medium. Add butter and melt, scraping up browned bits. Add minced garlic and sauté 1 minute until fragrant.
05 - Pour in heavy cream. Simmer 2–3 minutes. Gradually whisk in Parmesan cheese until melted and sauce thickens. Season with black pepper, nutmeg (if using), and salt to taste.
06 - Toss drained fettuccine in the Alfredo sauce, adding reserved pasta water a bit at a time for desired consistency.
07 - Slice blackened chicken breast and arrange atop the sauced pasta. Garnish with parsley and extra Parmesan. Serve immediately.

# Expert Suggestions:

01 -
  • The contrast between that spicy, crusted chicken and velvety cream sauce is the kind of comfort food that makes people pause mid-bite
  • It comes together faster than you would think, perfect for those nights when you want something restaurant-worthy but do not have hours to spend
  • The heat level is completely in your control, so you can dial it up or tame it down depending on who is at the table
02 -
  • The blackening process will create smoke, so turn on your fan and open a window before you start cooking
  • Let your chicken rest for at least five minutes, otherwise all those juices will run out onto the cutting board instead of staying in the meat
  • Your sauce will thicken as it stands off the heat, so do not reduce it too much in the pan
03 -
  • Room temperature cream incorporates more smoothly, so take it out of the fridge while you prep everything else
  • If your sauce starts to separate, whisk vigorously off the heat and it should come back together

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