Cajun Blackened Chicken Alfredo (Print View)
Tender Cajun-spiced chicken atop creamy Alfredo pasta with a touch of smoky paprika and garlic.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon cayenne pepper (optional)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Pasta
10 - 12 oz fettuccine or penne pasta
11 - Water and salt for boiling
→ Alfredo Sauce
12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - 1 1/4 cups heavy cream
15 - 1 cup freshly grated Parmesan cheese
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon ground nutmeg (optional)
18 - Salt, to taste
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
20 - Extra grated Parmesan, to serve
# How to Make:
01 - Bring a large pot of salted water to a boil over high heat.
02 - Add pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
03 - Butterfly chicken breasts for even thickness. Pat dry and rub both sides with olive oil.
04 - Combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl.
05 - Rub seasoning mixture evenly over both sides of the chicken breasts.
06 - Heat large skillet (preferably cast iron) over medium-high heat. Cook chicken 4-5 minutes per side until blackened and internal temperature reaches 165°F.
07 - Transfer chicken to a plate, tent with foil, and let rest for 5 minutes.
08 - In the same skillet over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.
09 - Add heavy cream and bring to a gentle simmer.
10 - Stir in Parmesan, black pepper, and nutmeg. Simmer gently for 3-4 minutes until smooth and slightly thickened. Season with salt to taste. Add pasta water if needed.
11 - Toss cooked pasta with Alfredo sauce until well coated.
12 - Slice blackened chicken and arrange on top of pasta. Sprinkle with chopped parsley and extra Parmesan.
# Expert Suggestions:
01 -
- The contrast between the spicy, blackened chicken and cool, creamy Alfredo sauce is absolutely addictive
- It looks impressive enough for dinner guests but is actually straightforward enough for a Tuesday night
- The homemade Alfredo sauce is infinitely better than anything from a jar and takes just minutes
02 -
- Cast iron creates the best blackening effect, but any heavy skillet will work as long as it's properly preheated
- The sauce will thicken as it stands, so don't panic if it looks slightly thin at first
- Letting the chicken rest for those full five minutes makes a huge difference in juiciness
03 -
- Pat the chicken completely dry before oiling it, or the seasoning won't stick properly and you won't get that signature crust
- If your Alfredo sauce starts to separate, remove it from heat immediately and whisk vigorously, then add a splash of cold cream to bring it back together