Cajun Blackened Chicken Alfredo (Printable)

Spicy blackened chicken atop creamy Alfredo fettuccine with Parmesan and fresh parsley.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp Cajun seasoning
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Pasta

06 - 12 oz fettuccine

→ Alfredo Sauce

07 - 2 tbsp unsalted butter
08 - 3 cloves garlic, minced
09 - 1 cup heavy cream
10 - 1 cup freshly grated Parmesan cheese
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt
13 - 1/4 tsp red pepper flakes

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Freshly grated Parmesan, for serving

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry with paper towels. Rub both sides thoroughly with Cajun seasoning, salt, and black pepper, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until blackened and cooked through, reaching an internal temperature of 165°F. Remove from pan, cover loosely with foil, and let rest 5 minutes before slicing thinly.
04 - In the same skillet, wipe out excess oil if needed. Melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream, stirring constantly. Bring to a gentle simmer, then add Parmesan cheese, black pepper, and salt. Stir until smooth and thickened, about 3 to 4 minutes. Add a splash of reserved pasta water if needed for desired sauce consistency.
06 - Add cooked fettuccine to the Alfredo sauce. Toss thoroughly with tongs until every strand is evenly coated.
07 - Divide pasta among serving plates. Arrange sliced blackened chicken on top. Sprinkle generously with fresh parsley and extra grated Parmesan.
08 - Serve immediately while hot. Pairs excellently with a crisp green salad and garlic bread, or with a dry white wine such as Sauvignon Blanc.

# Expert Advice:

01 -
  • The spicy blackened crust creates this incredible contrast with cool creamy sauce that keeps every bite interesting
  • It comes together in under an hour but tastes like something from a restaurant that takes reservations
  • The leftovers reheat surprisingly well, making it perfect for meal prep or next day lunch envy
02 -
  • Don't crowd your pan when cooking the chicken, give each piece room to breathe or you'll end up steaming instead of searing
  • Let your cream come to room temperature before adding it to avoid any shocking temperature changes that could break the sauce
  • The sauce thickens as it sits off the heat, so make it slightly looser than you think you need
03 -
  • Cook your pasta 1 minute less than the package directs, it finishes cooking in the hot sauce and stays perfectly al dente
  • If your sauce separates, whisk in a tiny bit of cold cream and it usually comes back together beautifully

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