Cajun Blackened Chicken Alfredo (Printable)
Creamy Alfredo fettuccine topped with spicy blackened chicken and fresh parsley.
# 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 oz 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 directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
02 - Pat chicken breasts thoroughly dry with paper towels. Rub both sides generously with Cajun seasoning, salt, and black pepper, pressing the spices into the meat to adhere.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5–6 minutes per side until deeply blackened and cooked through, reaching an internal temperature of 165°F. Transfer to a plate, cover loosely with foil, and rest for 5 minutes before slicing into thin strips.
04 - Wipe out the skillet if needed, then melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown it.
05 - Pour in heavy cream while stirring constantly. Bring to a gentle simmer, then add Parmesan cheese, black pepper, and salt. Continue stirring until the cheese melts completely and the sauce thickens, about 3–4 minutes. Add a splash of reserved pasta water if the sauce becomes too thick.
06 - Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss vigorously with tongs until every strand is evenly coated. Remove from heat.
07 - Divide the sauced pasta among four serving plates. Arrange sliced blackened chicken on top. Sprinkle generously with fresh chopped parsley and additional grated Parmesan. Serve immediately while hot.
# Expert Tips:
01 -
- The Cajun spice crust creates an incredible crispy exterior that keeps the chicken juicy inside
- That moment when the creamy Alfredo meets the spicy chicken is absolute magic
02 -
- Heavy cream can separate if boiled too vigorously, so keep it at a gentle simmer and stir constantly
- The chicken needs those full 5 minutes to rest, or all those delicious juices will run out onto the cutting board
03 -
- Pound your chicken to even thickness before cooking for perfectly uniform results
- Grate your Parmesan from a wedge, the pre-grated stuff just doesnt melt the same way