Blackened Cajun Chicken Alfredo (Print-Friendly Version)

Juicy chicken and Cajun-spiced noodles in velvety garlic alfredo. Satisfying in just 30 minutes.

# What You’ll Need to Make This:

→ Pasta and Chicken

01 - 450 g mafaldine noodles or substitute with fettuccine or linguine
02 - 3 boneless, skinless chicken breasts
03 - 4 tablespoons olive oil

→ Butter and Dairy

04 - 6 tablespoons unsalted butter
05 - 2 cups (480 ml) heavy whipping cream
06 - 1.5 cups (135 g) shredded parmesan cheese

→ Seasonings and Garlic

07 - 6 cloves garlic, minced
08 - 4 tablespoons blackened cajun seasoning, divided
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Optional Sides

11 - Garlic bread, Texas toast, or garlic knots, for serving (optional)

→ Homemade Blackened Seasoning Blend

12 - 2 tablespoons smoked paprika
13 - 1 tablespoon cayenne pepper
14 - 1 tablespoon onion powder
15 - 2 teaspoons garlic powder
16 - 1 teaspoon ground black pepper
17 - 1 teaspoon salt
18 - 1/2 teaspoon dried thyme
19 - 1/2 teaspoon dried oregano

# How to Prepare:

01 - Pound the chicken breasts to an even 0.6 cm thickness. Rub with olive oil and generously coat both sides with 2–3 tablespoons of blackened seasoning.
02 - Heat a large skillet over medium-high. Add 2 tablespoons olive oil and sear chicken for 3–4 minutes until the underside develops a deep amber crust.
03 - Flip chicken once, reduce heat to low, and add 2 tablespoons butter along with 2 teaspoons minced garlic. Cook for 5–6 minutes or until chicken reaches 74°C internal temperature.
04 - Transfer cooked chicken to a plate and tent loosely with foil. Allow to rest before slicing thinly.
05 - Return skillet to medium heat. Melt remaining butter, then add the rest of the minced garlic. Sauté for 1–2 minutes until aromatic.
06 - Pour in heavy whipping cream and 2–3 teaspoons blackened seasoning. Bring to a gentle simmer and cook, stirring, until slightly thickened; about 5 minutes.
07 - Meanwhile, cook the pasta in salted boiling water until al dente, according to package instructions. Reserve 80 ml of the pasta water.
08 - Stir parmesan cheese into the sauce until fully melted. Assess seasoning and adjust salt or blackened seasoning to taste if necessary.
09 - Add 80 ml reserved pasta water to the sauce. Toss in drained noodles and gently combine until evenly coated.
10 - Arrange sliced blackened chicken atop the sauced pasta. Garnish with extra cajun seasoning if desired and serve immediately.

# Extra Tips:

01 - Allowing the chicken to rest before slicing ensures maximum juiciness. Adjust the amount of blackened seasoning for spice preference.

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