Blackened Cajun Chicken Alfredo

I love making Blackened Cajun Chicken Alfredo for dinner. The creamy sauce mixed with the spicy chicken is a flavor explosion. It’s also quick enough to prepare on a busy weeknight, which makes it a staple in our home.

Growing up, my dad James would often experiment with different spices in our meals. My mom Eva always said, “A little spice makes everything nice,” and I couldn’t agree more. This recipe is a nod to those delicious family dinners filled with laughter and warmth.

Your Ingredients List

• 1 lb. Mafaldine noodles (or fettuccine/linguine 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)
• Salt and pepper (to taste)
• Optional: garlic bread (Texas toast, or garlic knots for serving)
• 2 tablespoons smoked paprika (regular paprika can also be used)
• 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

My Go-To Equipment

• Large skillet
• Pot for boiling pasta
• Meat mallet or rolling pin
• Cooking spoon
• Measuring cups and spoons

The Simple Steps to Follow

• Pound the chicken to an even 1/4-inch thickness, then coat both sides with olive oil and season with 2-3 tablespoons of blackened seasoning.
• Heat a skillet over medium-high heat, then add 2 tablespoons of olive oil.
• Cook the chicken for 3-4 minutes until dark amber in color.
• Flip the chicken, reduce heat to low, and add 2 tablespoons of butter and 2 teaspoons of minced garlic.
• Let the garlic butter melt into the chicken while it cooks for another 5-6 minutes until the internal temperature reaches 165°F.
• Remove the chicken and tent it with foil to rest before slicing.
• In the same skillet over medium heat, add the remaining butter and let it melt.
• Stir in the remaining garlic and sauté for 1-2 minutes until fragrant.
• Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning.
• Bring the sauce to a gentle boil and let it simmer for about 5 minutes.
• Cook the noodles to al dente in a separate pot, reserving 1/3 cup of pasta water.
• After the sauce thickens, stir in the Parmesan cheese until it melts, then taste and adjust seasonings as needed.
• Pour in the reserved pasta water and stir to combine.
• Add the cooked noodles to the sauce and mix well.
• Top with sliced chicken and a sprinkle of Cajun seasoning before serving.

Healthy Twists on a Classic

If you want to lighten this dish, consider using whole wheat pasta and reducing the amount of heavy cream by substituting half with low-fat milk. You can also use grilled chicken instead of pan-fried for a healthier option. Feel free to add in some fresh spinach or broccoli for added nutrition.

Serving Suggestions From My Table

I love to serve this dish with crispy garlic bread or fluffy garlic knots. A fresh side salad with a light vinaigrette works well, too. For drinks, a chilled glass of white wine pairs nicely with the spices in the chicken.

Getting It Just Right

Make sure to pound the chicken evenly so it cooks properly. Keep an eye on the garlic when it’s sautéing; it can burn quickly and turn bitter. For perfect sauce thickness, let it simmer gently without rushing the process.

How to Store Leftovers

Store any leftover Blackened Cajun Chicken Alfredo in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat, adding a splash of milk or cream to bring back the creaminess.

Enjoy Every Moment

Cooking this dish is not just about feeding the body; it’s about enjoying time spent together. Whether it’s a family dinner or a gathering with friends, savor each bite and the memories you create.

A Few Common Questions

What can I use instead of heavy cream in Blackened Cajun Chicken Alfredo?

You can use half-and-half or a combination of low-fat milk and Greek yogurt for a lighter version.

Can I make Blackened Cajun Chicken Alfredo without chicken?

Absolutely! You can substitute the chicken with shrimp or tofu for a delicious vegetarian or seafood option.

How do I add more heat to Blackened Cajun Chicken Alfredo?

To increase the heat, simply add more cayenne pepper or jalapeño to the recipe. You can also serve with hot sauce on the side for those who want an extra kick.

Blackened Cajun Chicken Alfredo

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• Author: sarah
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A creamy and spicy Blackened Cajun Chicken Alfredo, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb. Mafaldine noodles (or fettuccine/linguine 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)
• Salt and pepper (to taste)
• Optional: garlic bread (Texas toast, or garlic knots for serving)
• 2 tablespoons smoked paprika (regular paprika can also be used)
• 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

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Instructions

1. Pound the chicken to an even 1/4-inch thickness, then coat both sides with olive oil and season with 2-3 tablespoons of blackened seasoning.
2. Heat a skillet over medium-high heat, then add 2 tablespoons of olive oil.
3. Cook the chicken for 3-4 minutes until dark amber in color.
4. Flip the chicken, reduce heat to low, and add 2 tablespoons of butter and 2 teaspoons of minced garlic.
5. Let the garlic butter melt into the chicken while it cooks for another 5-6 minutes until the internal temperature reaches 165°F.
6. Remove the chicken and tent it with foil to rest before slicing.
7. In the same skillet over medium heat, add the remaining butter and let it melt.
8. Stir in the remaining garlic and sauté for 1-2 minutes until fragrant.
9. Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning.
10. Bring the sauce to a gentle boil and let it simmer for about 5 minutes.
11. Cook the noodles to al dente in a separate pot, reserving 1/3 cup of pasta water.
12. After the sauce thickens, stir in the Parmesan cheese until it melts, then taste and adjust seasonings as needed.
13. Pour in the reserved pasta water and stir to combine.
14. Add the cooked noodles to the sauce and mix well.
15. Top with sliced chicken and a sprinkle of Cajun seasoning before serving.

Notes

For a healthier twist, use whole wheat pasta and substitute half of the heavy cream with low-fat milk. Consider adding fresh spinach or broccoli for added nutrition.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-frying and Simmering
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 3g
• Sodium: 850mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg

Keywords: Cajun Chicken, Alfredo, Pasta, Weeknight Dinner, Spicy