Blackened Cajun Chicken Alfredo

This creamy Blackened Cajun Chicken Alfredo is my ultimate comfort food for busy weeknights when I crave something both bold and cozy. Smoky, spicy seared chicken meets silky alfredo sauce and pasta, all done in about thirty minutes. If you love those restaurant-style creamy cajun pastas but want something fresher, you have to try this one.

My family absolutely devours this every time and I still remember the happy chaos the first time I served it the little ones could not get enough of the rich garlicky sauce and that sassy kick

Ingredients

• Mafaldine noodles or fettuccini or linguini noodles: choose whichever pasta has enough texture for the creamy sauce and holds onto the rich flavors
• Chicken breasts: boneless and skinless pounded thin for even cooking and extra juiciness
• Olive oil: for searing chicken and getting that crisp blackened crust make sure it is fresh cold-pressed if possible
• Butter: enriches both sauce and chicken while giving everything a luxurious taste use real unsalted butter for best results
• Garlic: minced fresh garlic is a must for that aromatic punch look for firm heavy heads
• Heavy whipping cream: the base of the luscious sauce go for full-fat cream for velvety texture
• Shredded parmesan cheese: helps thicken the sauce and brings in salty umami freshly grated melts best
• Blackened seasoning: homemade or store-bought this is the soul of the dish and delivers smoky heat opt for quality paprika and fresh dried herbs
• Salt and pepper: always season at the finish to wake up all the flavors
• Optional sides like garlic bread or Texas toast: add extra crunch or soak up sauce

For Homemade Blackened Seasoning

• Smoked paprika: gives smoky depth Spanish variety shines but regular works too
• Cayenne pepper: brings the fire adjust for your spice comfort
• Onion powder: for sweet savoriness
• Garlic powder: layers in extra punch
• Ground black pepper: supports the heat
• Salt: brightens everything
• Dried thyme and oregano: both add southern earthy notes

Step-by-Step Instructions

Prep the Chicken:

Start by pounding the chicken breasts to a consistent one quarter inch thickness. Massage with olive oil and season liberally on both sides using plenty of the blackened seasoning. A thorough seasoning ensures every bite has flavor.

Sear the Chicken:

Heat a large skillet over medium high. Pour in olive oil and once it shimmers lay in the chicken. Let it cook undisturbed for three to four minutes you are looking for that telltale dark amber crust underneath which means the spices are toasted not burnt.

Finish Cooking with Garlic Butter:

Flip the chicken just once and drop the heat to low. Add butter and minced garlic directly to the skillet. Let the garlic butter melt and mingle in the pan as the chicken finishes cooking five to six minutes more until juicy and cooked through to one hundred sixty five degrees inside.

Rest the Chicken:

Remove the cooked chicken to a plate and loosely tent with foil. Resting locks in the juices so every bite stays moist later.

Start the Alfredo Sauce:

Using that same pan over medium heat melt the rest of the butter and toss in more minced garlic. Sauté for one to two minutes just until fragrant but not brown the smell is your cue.

Build the Sauce:

Pour in the heavy cream and sprinkle more blackened seasoning. Let this simmer over low heat for about five minutes so it thickens. Swirl occasionally to stop any scorching at the bottom.

Boil the Pasta:

While your sauce bubbles, cook the noodles to al dente in well salted water. When done, save some of the pasta water before draining.

Finish the Sauce:

Once the sauce is thick, stir in all the parmesan cheese until you have a glossy silkiness. Adjust salt and pepper to taste. Add a splash of reserved pasta water to help the sauce cling to the noodles.

Combine and Serve:

Toss the cooked pasta into the sauce until well coated, then top with slices of rested blackened chicken. If you want more zing, dust a little extra seasoning on before serving

Pin

Every time I make this I am reminded of my absolute love for smoked paprika. It transforms a typical creamy dish into something unforgettable. My kids now ask me to keep a jar of homemade blackened seasoning on hand at all times because it earns rave reviews each time.

Storage Tips

Leftovers keep well in the fridge for up to three days. I recommend storing the chicken and pasta sauce separately if possible to keep the chicken from losing its crisp edges. To reheat, add a splash of cream or milk and warm gently over low heat on the stove or in short bursts in the microwave so the sauce stays creamy and does not split.

Ingredient Substitutions

Almost any long pasta can work so if you have only spaghetti or bucatini reach for those. For a lighter version swap half and half for the cream though the sauce will be a little less thick. Chicken thighs are a juicy substitute and add even more flavor. If you want extra veggies, you can spin in sautéed peppers or spinach with the pasta.

Serving Suggestions

Pair this dish with something fresh and simple like a lemony salad or vinegared cucumbers to cut the richness. Warm garlic knots or Texas toast make the perfect sidekick for scooping up sauce. For a showy finish sprinkle with extra parmesan and parsley.

Cultural or Historical Context

Cajun cuisine comes from Louisiana with a blend of French southern and African flavors brought by the Acadians. Blackened dishes rose in popularity thanks to chef Paul Prudhomme and refer to the spicy dark crust formed by searing highly seasoned proteins. While Alfredo itself is Italian American this spin makes the best of both worlds.

Recipe FAQs

→ What type of pasta works best with this dish?

Mafaldine is recommended, but fettuccini or linguini are great alternatives for soaking up the creamy sauce.

→ How do I achieve a perfect blackened crust on the chicken?

Use a hot skillet, generous seasoning, and avoid moving the chicken too much while it sears for a deep, flavorful crust.

→ Can I adjust the spice level?

Absolutely! Reduce cayenne in the seasoning for less heat, or add more for a spicier kick.

→ What's the best way to reheat leftovers?

Gently warm in a skillet with a splash of cream or broth to restore the sauce's creamy texture.

→ Are there suggested sides to serve with this meal?

Garlic bread, Texas toast, or garlic knots are excellent for soaking up the extra sauce and complete the meal.

→ Can I use store-bought blackened seasoning?

Yes, but making your own lets you adjust flavors to taste and gives the dish a more personal touch.