Why You’ll Love This Recipe
If you love creamy pasta but crave more flavor, this recipe is for you. The combination of Cajun seasoning and Alfredo sauce creates the perfect harmony of spice and richness. The chicken gets a gorgeous crust from the blackening process, adding texture and smoky depth to every bite. It’s a one-pan favorite that feels luxurious yet approachable, and you can easily adjust the spice level to your liking. Plus, it reheats beautifully, making it great for leftovers or meal prep.
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Blackened Cajun Chicken Alfredo – A Spicy, Creamy Twist on a Classic
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Halal
Description
Blackened Cajun Chicken Alfredo is a bold and creamy pasta dish featuring tender, spicy Cajun-seasoned chicken served over rich Alfredo sauce and fettuccine noodles. It’s the perfect blend of heat and comfort — a restaurant-quality meal made easily at home.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 12 oz fettuccine pasta
- 2 tbsp butter (for sauce)
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 tbsp chopped parsley (for garnish)
- Optional: ¼ tsp crushed red pepper flakes for added heat
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- Pat chicken dry and coat both sides generously with Cajun seasoning.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook 4–5 minutes per side, or until blackened and fully cooked. Remove from skillet and let rest before slicing.
- In the same skillet, melt 2 tbsp butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese until smooth and creamy.
- Season sauce with paprika, salt, and pepper to taste.
- Add cooked fettuccine to the sauce and toss to coat evenly.
- Slice the blackened chicken and place on top of the Alfredo pasta.
- Garnish with chopped parsley and crushed red pepper flakes if desired. Serve immediately.
Notes
- Use freshly grated Parmesan for a smoother sauce — pre-shredded cheese may clump.
- Adjust spice level by adding more or less Cajun seasoning.
- Great with shrimp or sausage instead of chicken for variation.
- Leftovers reheat best in a skillet with a splash of cream or milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Seared / Stovetop
- Cuisine: Cajun / American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breasts: Boneless, skinless chicken breasts are ideal—they cook quickly and absorb the Cajun seasoning beautifully.
Cajun seasoning: A bold mix of paprika, cayenne, garlic powder, onion powder, thyme, and oregano. You can use store-bought or make your own.
Olive oil and butter: The perfect combo for searing the chicken—olive oil prevents burning, while butter adds flavor and richness.
Garlic: Fresh minced garlic gives the Alfredo sauce that signature aroma and depth.
Heavy cream: Forms the luxurious base of the Alfredo sauce, making it silky and indulgent.
Parmesan cheese: Freshly grated Parmesan thickens the sauce and adds a sharp, nutty flavor.
Fettuccine pasta: The classic pasta choice for Alfredo—it perfectly captures the creamy sauce with every forkful.
Salt and black pepper: Essential for balancing the flavors and seasoning both the chicken and sauce.
Fresh parsley: A sprinkle of chopped parsley adds color and freshness to finish the dish.
Lemon juice (optional): A squeeze of lemon brightens the sauce and cuts through the richness.
Directions
Start by seasoning both sides of the chicken breasts generously with Cajun seasoning, pressing it in to create a good coating. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, or until blackened on the outside and cooked through. Remove the chicken from the pan and let it rest before slicing.
In the same skillet, reduce the heat to medium and add a bit more butter if needed. Add the garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, scraping up any flavorful bits from the bottom of the pan. Let it simmer for 3–4 minutes before stirring in the Parmesan cheese. Continue to stir until the sauce thickens and becomes creamy. Season with salt and black pepper to taste.
Meanwhile, cook the fettuccine pasta according to package instructions until al dente. Drain, reserving a little pasta water. Add the pasta directly into the skillet with the Alfredo sauce, tossing to coat evenly. Add a splash of pasta water if needed to loosen the sauce.
Slice the blackened chicken and serve it over the creamy pasta. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve immediately while hot and velvety.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy texture. Avoid microwaving for too long, as it can separate the sauce. This dish is best enjoyed fresh but still delicious the next day.
Variations and Customizations
Shrimp Cajun Alfredo: Replace chicken with shrimp for a seafood version that’s equally flavorful.
Extra Spicy Kick: Add more cayenne or a few dashes of hot sauce to the Alfredo sauce.
Smoky Bacon Twist: Stir in crumbled bacon for added texture and smoky richness.
Vegetable Boost: Add sautéed bell peppers, mushrooms, or spinach for color and nutrition.
Blackened Steak Alfredo: Swap chicken for thinly sliced steak for a heartier meal.
Lighter Version: Use half-and-half instead of heavy cream for a slightly lighter sauce.
Cheesy Upgrade: Mix Parmesan with mozzarella or Asiago for extra gooey creaminess.
Cajun Cajun Alfredo Bake: Transfer the pasta to a baking dish, top with cheese, and broil until bubbly.
Dairy-Free Option: Use coconut cream and a dairy-free Parmesan alternative.
One-Pot Shortcut: Cook the pasta directly in the sauce with extra broth for fewer dishes and more flavor absorption.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay juicy and flavorful—just adjust the cooking time slightly.
2. Is store-bought Cajun seasoning okay?
Absolutely. Just check the salt content, as some blends are saltier than others.
3. How do I get the perfect blackened crust on the chicken?
Use high heat, avoid overcrowding the pan, and don’t move the chicken too soon while searing.
4. Can I make it less spicy?
Yes, reduce the Cajun seasoning or use a mild blend without cayenne.
5. Can I use a different type of pasta?
Definitely—penne, linguine, or spaghetti all work well.
6. How can I make the sauce extra thick?
Let it simmer longer and add a bit more Parmesan cheese.
7. Can I use milk instead of cream?
You can, but the sauce will be thinner and less rich—add a bit of cream cheese to compensate.
8. What should I serve with this dish?
Garlic bread, Caesar salad, or roasted vegetables make perfect sides.
9. Can I grill the chicken instead of pan-searing it?
Yes, grilling adds a smoky flavor that pairs beautifully with the creamy sauce.
10. Can I make this ahead of time?
You can cook the chicken and sauce in advance, but combine with pasta just before serving for the best texture.
Conclusion
The Blackened Cajun Chicken Alfredo is the perfect marriage of creamy indulgence and bold spice. With tender, flavorful chicken and silky Parmesan sauce, every forkful delivers comfort with a Cajun flair. It’s an impressive yet easy-to-make dinner that tastes like something from your favorite restaurant—only better, because it’s homemade. Whether you’re cooking for guests or treating yourself to a cozy night in, this dish guarantees to satisfy your cravings for something rich, spicy, and absolutely unforgettable.
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