Blackened Cajun Chicken Alfredo Recipe

Introduction

Enjoy a flavorful twist on a classic favorite with this Blackened Cajun Chicken Alfredo. Tender, spicy chicken meets a creamy parmesan sauce tossed with perfectly cooked noodles for a comforting meal that’s easy to make at home.

Ingredients

• 1 lb. Mafaldine noodles (or fettuccini/linguini noodles)
• 3 chicken breasts
• 4 tablespoons olive oil
• 6 tablespoons butter
• 6-8 cloves garlic, minced
• 2 cups heavy whipping cream
• 1.5 cups shredded parmesan cheese
• 4 tablespoons blackened seasoning, divided (see below)
• Salt and pepper to taste
• Optional: garlic bread, Texas toast, or garlic knots for serving

Blackened Seasoning

• 2 tablespoons smoked paprika (regular paprika works too)
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Step 1: Pound the chicken breasts to an even 1/4 inch thickness. Rub them with olive oil and season liberally on both sides with about 2-3 tablespoons of the blackened seasoning.
2. Step 2: Heat a skillet over medium-high heat. Add 2 tablespoons olive oil and cook the chicken for 3-4 minutes until it develops a dark amber color on the underside.
3. Step 3: Flip the chicken once and reduce heat to low. Add 2 tablespoons butter and 2 teaspoons minced garlic to the skillet, allowing the garlic butter to melt and infuse the chicken as it finishes cooking, about 5-6 minutes or until the internal temperature reaches 165°F.
4. Step 4: Remove the chicken from the skillet and place on a plate with tented foil to rest before slicing.
5. Step 5: In the same skillet over medium heat, melt the remaining butter. Add the rest of the minced garlic and sauté for 1-2 minutes until fragrant.
6. Step 6: Stir in the heavy cream and 2-3 teaspoons of the blackened seasoning. Bring the mixture to a low boil over simmer and allow it to thicken, about 5 minutes.
7. Step 7: While the sauce simmers, cook the noodles to al dente according to package instructions, reserving 1/3 cup of the pasta water before draining.
8. Step 8: Add the shredded parmesan into the sauce and stir until melted. Taste and adjust seasonings as needed.
9. Step 9: Pour the reserved 1/3 cup pasta water into the sauce and stir. Add the cooked noodles to the sauce, mixing to combine. Top with sliced chicken and, if desired, sprinkle extra Cajun seasoning on top before serving.

Tips & Variations

• For extra heat, increase the cayenne pepper in the blackened seasoning or add hot sauce to the Alfredo sauce.
• If you can’t find Mafaldine, fettuccini or linguini work perfectly as substitutes.
• Use freshly grated parmesan cheese for a richer flavor and creamier sauce.
• Resting the chicken before slicing helps keep it juicy and tender.
• Add sautéed mushrooms or spinach to the Alfredo sauce for more veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Avoid microwaving at high power to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, boneless, skinless chicken thighs can be used instead of breasts. They offer a bit more richness but may need slightly longer cooking time.

Can I make the Alfredo sauce ahead of time?

While you can prepare the sauce in advance, it’s best to reheat it gently and stir in fresh parmesan before serving for the best texture and flavor.

Blackened Cajun Chicken Alfredo Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This Blackened Cajun Chicken Alfredo combines tender, perfectly seasoned chicken breasts with a rich, creamy Cajun-spiced Alfredo sauce served over al dente mafaldine noodles. The blackened seasoning adds a bold smoky heat that pairs beautifully with the smooth parmesan cream sauce, making it an indulgent yet approachable twist on classic Alfredo pasta.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Blackened Cajun Chicken:

• 3 chicken breasts
• 4 tablespoons olive oil (divided)
• 4 tablespoons blackened seasoning, divided
• Salt and pepper, to taste
• 2 tablespoons butter (for cooking)
• 2 teaspoons minced garlic (for cooking)

For the Blackened Seasoning:

• 2 tablespoons smoked paprika (or regular paprika)
• 1 tablespoon cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano

For the Alfredo Sauce and Pasta:

• 1 lb mafaldine noodles (or fettuccini/linguini)
• 6 tablespoons butter (divided)
• 6–8 cloves garlic, minced (divided)
• 2 cups heavy whipping cream
• 1.5 cups shredded parmesan cheese
• Optional: garlic bread, Texas toast, or garlic knots for serving

Instructions

1. Prepare the Chicken: Pound the chicken breasts to an even ¼ inch thickness for uniform cooking. Rub each breast with olive oil and season liberally on both sides with about 2-3 tablespoons of the blackened seasoning.
2. Cook the Chicken: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Place the chicken breasts in the hot pan and cook for 3-4 minutes without moving until they develop a dark amber crust.
3. Finish Cooking Chicken with Garlic Butter: Flip the chicken once, reduce the heat to low, then add 2 tablespoons butter and 2 teaspoons minced garlic to the pan. Allow the garlic butter to melt and baste into the chicken as it finishes cooking for about 5-6 minutes, or until the internal temperature reaches 165°F.
4. Rest the Chicken: Remove the chicken from the skillet and place on a plate. Tent loosely with foil and let it rest while you prepare the sauce and pasta.
5. Make the Alfredo Sauce: Using the same skillet on medium heat, add the remaining butter and let it melt. Add the rest of the minced garlic and sauté for 1-2 minutes until fragrant.
6. Add Cream and Seasoning: Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Bring the mixture to a low boil and let it simmer gently for about 5 minutes to thicken.
7. Cook the Noodles: While the sauce simmers, cook the mafaldine noodles according to package instructions until al dente. Reserve ⅓ cup of the pasta cooking water before draining.
8. Incorporate Parmesan and Pasta Water: Stir the shredded parmesan cheese into the simmering sauce until melted and smooth. Taste the sauce and adjust seasoning as needed. Then, add the reserved pasta water to the sauce and stir to combine.
9. Combine Pasta and Sauce: Toss the cooked noodles into the Alfredo sauce until evenly coated.
10. Serve: Slice the rested chicken and place it on top of the sauced pasta. Optionally, sprinkle additional Cajun seasoning over the top before serving. Serve with garlic bread, Texas toast, or garlic knots if desired.

Notes

• Make sure to pound the chicken evenly for consistent cooking and optimal tenderness.
• Do not overcook the chicken; use a meat thermometer to ensure it reaches 165°F internally.
• Reserve pasta water to adjust the Alfredo sauce consistency if it becomes too thick.
• The blackened seasoning can be adjusted to taste, reducing cayenne for less heat.
• For a lighter option, substitute heavy cream with half-and-half but expect a thinner sauce.
• Resting the chicken helps retain its juices and makes slicing easier.

Keywords: Blackened Cajun Chicken Alfredo, Cajun Pasta, Blackened Chicken, Creamy Alfredo Sauce, Mafaldine Pasta