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