Cajun Blackened Chicken Alfredo

A Spicy Twist on a Classic Comfort Food! 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.

The star of the show is, of course, the blackened chicken. Dredged in a blend of zesty Cajun spices and cooked to smoky perfection, it delivers a burst of flavor with every bite. The creamy alfredo sauce, made with heavy cream, Parmesan cheese, and garlic, provides a smooth and decadent counterpoint to the spice. And to bring it all together, the dish is typically served over fettuccine noodles, perfectly capturing all the deliciousness.

Jump to:

• Why You’ll Want To Make Cajun Blackened Chicken Alfredo
• Ingredients – Here’s What You’ll Need
• Steps to Make Cajun Blackened Chicken Alfredo
• Frequently Asked Questions
• Recipe Tips And Tricks
• Other New Orelans Favorites
• Recipe

Why You’ll Want To Make Cajun Blackened Chicken Alfredo

• A Flavor Explosion: The blackened chicken is coated in a zesty Cajun spice blend, delivering a satisfying kick that pairs perfectly with the creamy Alfredo sauce. The Alfredo sauce, made with heavy cream, Parmesan cheese, and garlic, provides a rich and decadent counterpoint to the spice, creating a harmonious balance of flavors.

• Smoky Depth: The blackening process infuses the chicken with a unique smoky flavor that adds another layer of complexity to the dish.

• Surprisingly Easy to Make: This recipe only requires a few pantry staples, making it accessible to home cooks of all levels. And with just about 30 minutes of your time, you can whip up this restaurant-quality dish in the comfort of your own home.

• Perfect for Any Occasion: This hearty dish is perfect for a satisfying weeknight dinner that the whole family will love. And the impressive flavor and presentation make Cajun Blackened Chicken Alfredo a great choice for a special occasion or dinner party.

Ingredients – Here’s What You’ll Need

• Fettuccine: Fettuccine is a popular choice for Cajun Blackened Chicken Alfredo. However, there are other options and the “best” pasta comes down to personal preference and desired textural experience.

• Heavy Whipping Cream: While other options may work in a pinch, using heavy whipping cream in Cajun Blackened Chicken Alfredo unlocks the full potential of the dish, delivering an intensely flavorful, luxuriously creamy, and satisfying culinary experience.

• Parmesan Cheese: Pre-grated parmesan cheese can be convenient, however using freshly grated parmesan in your Cajun Blackened Chicken Alfredo is essential. Freshly grated parmesan has a higher moisture content, leading to smoother and more even melting into the sauce. If you use pre-grated parmesan, there’s a good chance it won’t melt properly.

• Unsalted Butter: By using unsalted butter, you have complete control over the overall saltiness of your dish. It also allows the natural sweetness of the butter to come through, creating a more balanced and nuanced flavor profile. This is especially important in highlighting the subtle notes of the blackened chicken and Parmesan cheese.

• Boneless Skinless Chicken Breasts: They have a relatively mild flavor, readily absorbing the bold Cajun spices and creamy Alfredo sauce without overpowering them. Their larger size creates an impressive presentation when sliced over pasta.

• Garlic Cloves: While there is garlic powder in the Cajun seasoning blend, using fresh garlic cloves in Cajun blackened chicken Alfredo is highly recommended. Finely minced fresh garlic can add a subtle textural contrast to the smooth sauce and tender chicken, creating a more interesting mouthfeel. It’s a small effort that significantly elevates your dish!

• Olive Oil: Extra virgin olive oil has a smoke point of around 375°F, which is sufficient for searing chicken without burning it. This is crucial for achieving a proper sear on the blackened chicken. But you should keep an eye on the chicken while cooking because it can go from blackened to burned very quickly.

• Cajun Seasoning Blend: Smoked Paprika, Cayenne Pepper, Garlic Powder, Onion Powder, Dried Oregano, Dried Thyme, Black Pepper, Kosher Salt

Steps to Make Cajun Blackened Chicken Alfredo

1. 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. Then, pour two tablespoons of olive oil over them.

4. Using tongs, stir the breast around to coat them completely with the oil.

5. Next, add three tablespoons of the Cajun seasoning blend.

6. Then, using the tongs, stir the breasts around to coat them completely in the Cajun seasonings.

7. Heat a large deep skillet or dutch oven, with a lid, to medium-high heat and add two tablespoons of olive oil. I used a 3 ½ quart Le Creuset Braiser, and it was the perfect size.

8. Then, add the seasoned chicken breasts to the hot oil, cover it, and cook it for 3-4 minutes (or until it has a dark blackened coloring on the underside). Make sure to keep an eye on the chicken so it’s blackened but not burned.

9. Flip the chicken just once and reduce the heat to low. Add two tablespoons of unsalted butter to the pan along with a tablespoon of minced garlic. 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.

10. Remove the chicken from the pan and place on a plate. Then, cover the plate with a piece of heavy-duty aluminum foil and set aside. The chicken may look “burned” but it’s not, it’s actually blackened.

11. In the same pan you cooked the chicken in, add the remaining butter and increase the heat to medium. The bottom of your pan might looked burnt, but don’t worry, all those bits will become incorporated into the sauce while it cooks.

12. Once the butter has melted, add the rest of the minced garlic and sauté for 1-2 minutes or until fragrant.

13. Next, add the heavy whipping cream.

14. And the rest of the Cajun seasoning blend.

15. Using a plastic spatula, stir the spices into the cream to begin making the sauce. Make sure you scrape the bottom of the pan as you’re stirring to incorporate the blackened bits from the bottom of the pan into the sauce.

16. Then, switch to a whisk and begin vigorously whisking the sauce so it will emulsify. You should continue to scrape the bottom of the pan as you do this. Whisk the sauce occasionally, for about five minutes, until it thickens and begins to bubble.

17. In the meantime, cook the fettuccine according to the package directions, minus one minute. Right before the pasta is done, reserve about a cup of the pasta water.

18. Grate the parmesan cheese and add it to the Alfredo sauce in batches.

19. Whisk the cheese into the Alfredo sauce after each addition, until it has all melted and been incorporated into the sauce.

20. Add about ½ 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.

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

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

23. Cut the chicken breasts into ¼-inch slices.

24. 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

• Let it rest: Allow the blackened chicken to rest covered while preparing the Cajun Alfredo Sauce. This helps redistribute the juices, resulting in a more moist and flavorful chicken.

• 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.

• Get creative with protein: While chicken is classic, try this recipe with shrimp, steak, or even tofu for a delicious twist.

• Don’t forget the veggies: Add your favorite sautéed vegetables like broccoli, peppers, or mushrooms to the dish for extra color, nutrients, and flavor.

Other New Orelans Favorites

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