Cajun Blackened Chicken Alfredo

Craving a hearty and flavorful dish that packs a punch? Look no further than Cajun Blackened Chicken Alfredo! This unique recipe combines the creamy richness of traditional Alfredo sauce with the bold spices of Cajun cuisine, creating a truly unforgettable dining experience.

Jump to:

• Ingredients - Here's What You'll Need
• Steps to Make Cajun Blackened Chicken Alfredo
• Frequently Asked Questions
• Recipe Tips And Tricks
• Other New Orleans Favorites
• Recipe

Ingredients - Here's What You'll Need

Steps to Make Cajun Blackened Chicken Alfredo

1. Preheat oven to 170° or warm. For the Cajun seasoning blend, start by adding cayenne pepper, onion powder, smoked paprika, black pepper, kosher salt, garlic powder, oregano, and thyme to a small bowl.

2. Then, using a small whisk or a fork, combine all of the spices together.

3. Next, dry the chicken breasts with paper towels and place them in a large bowl. Pour two tablespoons of olive oil over them, and use tongs to stir the breasts around to coat them completely with the oil.

4. Next, add three tablespoons of the Cajun seasoning blend. Use tongs to stir the breasts around to coat them completely in the spice mixture.

5. Heat a large, deep skillet or Dutch oven, with a lid, to medium heat and add two tablespoons of olive oil. (I used my 5-quart Le Creuset Braiser, which was the perfect size.) Then, add the seasoned chicken breasts to the hot oil, cover them, and cook them for 3-4 minutes (or until they have a dark blackened coloring on the underside).

6. Flip the chicken just once and reduce the heat to low. Add two tablespoons of unsalted butter and a tablespoon of minced garlic to the pan. Place the lid on the pan and cook for an additional 5-6 minutes, allowing the garlic butter to melt into the chicken as it finishes cooking. Make sure the internal temperature of the chicken reaches 165°F.

7. Remove the chicken from the pan and place it on an oven-proof plate with another plate inverted on top. Then, place the covered chicken in the preheated oven to keep it warm. In the same pan you cooked the chicken in, add the remaining butter and increase the heat to medium.

8. Once the butter has melted, add the rest of the minced garlic and sauté for 1-2 minutes or until fragrant. Next, add the heavy whipping cream and use a silicone whisk to emulsify, making sure to scrape the bottom of the pan to remove any bits from the bottom.

9. Then, add the rest of the Cajun seasoning blend and continue whisking to combine.

10. Bring a large pot of water to a boil and add one tablespoon of Kosher salt.

11. Add the fettuccine to the boiling water and cook according to package directions minus two minutes from al dente.

12. Right before the pasta is done, use a ladle to reserve about two cups of the pasta water into a pyrex measuring cup. Drain the pasta in a colander set in your sink.

13. Add grated parmesan cheese to the Alfredo sauce in batches. Whisk well after each addition until the cheese melts and is incorporated in the sauce.

14. Add about ½ to ¾ cup of the reserved pasta water to the sauce. If you are anticipating having leftovers, refrigerate the rest of the reserved water to use when reheating the leftover pasta.

15. Whisk the sauce until all of the water has been incorporated and the sauce is smooth and creamy.

16. Add the cooked fettuccine and stir the pasta into the sauce until all of the noodles are coated in the sauce.

17. Use a pair of tongs to toss the fettuccine with the sauce to combine.

18. Remove the plate with the chicken from the oven. Slice the breasts into ¼-inch slices. To serve, place the sliced breasts on top of a bed of the Cajun Blackened Fettuccine Alfredo.

Sizzling blackened chicken, creamy alfredo sauce, and a kick of Cajun spice - this dish is a symphony for your taste buds. Want to impress your family or conquer your next potluck? This recipe is easier than you think, packing maximum flavor with minimal effort. It's a quick and easy weeknight meal that packs a punch, perfect for impressing family and friends.

Frequently Asked Questions

Recipe Tips And Tricks

• Watch it close: Make sure to keep an eye on the chicken while it's cooking so it's blackened but not burned.

• Go for quality: Use freshly grated Parmesan cheese for the best flavor and texture in your Alfredo sauce. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's smoothness.

• Low and slow wins: Keep the heat low when simmering the Alfredo sauce to prevent it from curdling. Whisk constantly for an even and silky texture.

• Reserve some pasta water: Don't pour out all the pasta water! Adding some to your Alfredo sauce can help adjust its consistency and create a smooth, cohesive dish.

Other New Orleans Favorites

Recipe