Quick & Easy Cajun Blackened Chicken Alfredo

This 30-minute Cajun Blackened Chicken Alfredo recipe features a bold homemade Cajun seasoning and a creamy garlic parmesan sauce. Whether you are looking for a Mardi Gras dinner or a spicy twist on a classic weeknight meal, this dish delivers restaurant-quality flavor with simple ingredients.

Why You'll Want to Make Cajun Blackened Chicken Alfredo

• Bold Flavor Profile: It combines the smoky, spicy heat of New Orleans-style blackening spices with the velvety, cooling texture of traditional Alfredo sauce.

• Customizable Heat: By making your own Cajun seasoning blend, you can easily adjust the cayenne pepper to suit your personal spice preference.

• One-Pan Sauce Base: The sauce is built in the same pan used to sear the chicken, capturing all the flavorful "blackened" bits for a deeper, more authentic taste.

• Perfect for Entertaining: This recipe yields eight generous servings, making it an ideal choice for a family gathering or a festive potluck.

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.

This Cajun Blackened Chicken Alfredo is the ultimate comfort food for those who love a bit of heat with their pasta. By mastering the art of blackening chicken and whisking together a creamy homemade Alfredo, you can enjoy a sophisticated New Orleans-inspired dinner right in your own kitchen. Try this recipe tonight for a satisfying meal that is sure to become a new family favorite!

Recipe Tips And Tricks

• Use Freshly Grated Cheese: For a smooth, silky sauce, use freshly grated Parmesan. Pre-shredded varieties often contain anti-caking agents that can cause the sauce to become grainy.

• The "Low and Slow" Rule: Keep the heat low when simmering your cream and cheese to prevent curdling.

• Save the Liquid Gold: Always reserve your pasta water. The starch in the water is the secret to a cohesive sauce that clings perfectly to every noodle.

• Watch the Clock: Chicken can go from perfectly blackened to burnt very quickly; monitor the skillet closely during the initial sear.