Cajun Blackened Chicken Alfredo (Printable)

Spicy blackened chicken atop creamy Alfredo fettuccine, a flavorful Cajun-Italian fusion dish.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Pasta

06 - 12 ounces fettuccine

→ Alfredo Sauce

07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Freshly grated Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry with paper towels. Rub both sides thoroughly with Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until blackened and cooked through, reaching an internal temperature of 165°F. Remove from pan, cover loosely with foil, and let rest 5 minutes before slicing thinly.
04 - In the same skillet, wipe out excess oil if needed. Melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant.
05 - Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then add Parmesan cheese, black pepper, and salt. Stir until smooth and thickened, about 3–4 minutes. Add a splash of reserved pasta water if needed to achieve desired sauce consistency.
06 - Add cooked fettuccine to the Alfredo sauce. Toss gently until noodles are evenly coated with sauce.
07 - Divide pasta among serving plates. Top with sliced blackened chicken. Sprinkle with fresh parsley and additional grated Parmesan cheese.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • The spice crust on the chicken creates this incredible texture that keeps every bite interesting
  • That Alfredo sauce manages to be both incredibly rich and somehow not too heavy
  • It looks like something from a restaurant but comes together in under an hour
02 -
  • That blackening spice will smoke somewhat, so turn on your vent fan before you start cooking
  • The sauce thickens quickly off heat, so remove it from the burner as soon as it coats the back of a spoon
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Patting the chicken completely dry before seasoning is the secret to getting that proper blackened crust
  • Grate your own Parmesan cheese because pre-grated cheese contains anti-caking agents that make sauce grainy

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