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Flavorful Blackened Chicken Alfredo Recipe with Easy Cajun Cream Sauce

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A rich and comforting dish featuring smoky blackened chicken paired with a creamy Cajun Alfredo sauce, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 tablespoons blackened seasoning (store-bought or homemade blend)
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1 cup heavy cream (240 ml)
  • 1/2 cup grated Parmesan cheese (about 50 g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)
  • 12 oz fettuccine or linguine pasta (340 g)
  • Salted water, for boiling

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine or linguine pasta and cook according to package directions—usually 10-12 minutes until al dente. Reserve 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. Pat chicken breasts dry with paper towels. Rub both sides generously with 2 tablespoons blackened seasoning, pressing it in so it sticks well. Let rest for 5 minutes to absorb flavors.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 5-6 minutes per side until blackened crust forms and chicken reaches an internal temperature of 165°F (74°C). Transfer chicken to a plate and tent with foil to keep warm.
  4. In the same skillet, reduce heat to medium and add 2 tablespoons butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant (don’t let it burn!). Stir in 1 teaspoon Cajun seasoning, then pour in 1 cup (240 ml) heavy cream. Bring to a gentle simmer.
  5. Gradually whisk in 1/2 cup grated Parmesan cheese until melted and smooth. If the sauce is too thick, slowly add a splash of reserved pasta water to loosen it. Season with salt and pepper to taste.
  6. Add cooked pasta directly into the skillet with the sauce. Toss gently to coat every strand, adding more pasta water if needed for a silky texture.
  7. Slice the blackened chicken breasts into strips and arrange on top of the creamy pasta. Garnish with chopped fresh parsley if desired. Serve immediately.

Notes

Use a hot pan and avoid moving the chicken too much to develop a good blackened crust. Keep the heat moderate when making the sauce to prevent curdling. Reserve pasta water to adjust sauce consistency. Rest chicken after cooking to lock in juices. For a lighter sauce, substitute half-and-half for heavy cream. Gluten-free pasta can be used for a gluten-free version.

Nutrition

Keywords: blackened chicken, Alfredo, Cajun cream sauce, creamy pasta, quick dinner, comfort food, spicy chicken, fettuccine, easy recipe

Find it online: https://norasfoods.com/flavorful-blackened-chicken-alfredo-recipe-with-easy-cajun-cream-sauce/