Pin it
An indulgent Blackened Cajun Chicken Alfredo that pairs spicy, well-seasoned chicken with creamy, silky pasta. Each bite offers perfectly cooked blackened chicken atop al dente pasta, enveloped in a rich, garlicky Alfredo sauce - creating the ultimate comfort food with a spicy kick.
The first time I made this dish, it transformed our family dinner nights. The contrast between the Cajun spices and the creamy sauce creates such a perfect balance that even my spice-shy daughter asked for seconds.
Key Ingredients
- Chicken Breasts: Pounded to even thickness
- Cajun Seasoning: Homemade or quality store-bought
- Heavy Cream: Full-fat for best sauce
- Parmesan Cheese: Freshly grated only
- Fettuccine: High-quality pasta
- Unsalted Butter: For sauce base
- Fresh Garlic: Minced just before using
- Fresh Parsley: For garnish
Step-by-Step Preparation
- 1. Prepare the Chicken:
- Start by pounding chicken breasts to 1/4-inch thickness. Season generously with Cajun spice blend, ensuring even coverage. Let rest at room temperature for 10 minutes while preparing other ingredients.
- 2. Cook the Pasta:
- Bring a large pot of water to a rolling boil. Salt generously - it should taste like sea water. Cook fettuccine until al dente, about 1 minute less than package directions. Reserve 1 cup pasta water before draining.
- 3. Blacken the Chicken:
- Heat a cast-iron skillet over medium-high heat until smoking hot. Add chicken, cooking 3-4 minutes per side until blackened but not burnt. Internal temperature should reach 165°F. Remove and let rest.
- 4. Create the Sauce:
- In the same skillet, add butter and garlic, cooking until fragrant. Pour in heavy cream, bringing to a gentle simmer. Add Parmesan gradually, stirring constantly. Adjust thickness with reserved pasta water.
- 5. Assemble the Dish:
- Slice the rested chicken against the grain. Toss pasta with sauce, adding pasta water if needed for silky consistency. Top with sliced chicken, fresh parsley, and extra Parmesan.
Pin it
Learning to make this dish taught me that timing is everything. My Italian grandmother always said, "The pasta waits for no one," and she was right - having everything ready before starting ensures perfect results.
Storage and Reheating Tips
Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to three days. The sauce may thicken significantly when chilled. When reheating, add a splash of heavy cream or milk to restore the creamy consistency. Always reheat gently to prevent the sauce from separating.
Pin it
Serving Suggestions and Pairings
Complement this rich dish with light, crisp sides like lemon-dressed arugula or roasted asparagus. Garlic bread is perfect for soaking up extra sauce. For wine pairing, choose a full-bodied white like Chardonnay or a light red like Pinot Noir to balance the creamy sauce.
Make-Ahead Tips
Prepare components separately for best results. Blacken chicken and slice ahead, storing covered in the refrigerator. Make Alfredo sauce and store separately. When ready to serve, reheat chicken in the oven, warm sauce gently while cooking fresh pasta, then combine. This ensures perfect texture every time.
Pin it
This Blackened Cajun Chicken Alfredo represents the perfect marriage of Southern spice and Italian comfort. Whether for family dinner or entertaining, it never fails to impress with its blend of flavors and textures.
Frequently Asked Questions
- → How spicy is this dish?
- Moderately spicy from the cayenne, but you can adjust the amount to taste.
- → Why reserve pasta water?
- The starchy water helps create a silky sauce that clings to the pasta.
- → Can I use pre-made blackening seasoning?
- Yes, use 4 tablespoons of your favorite store-bought Cajun or blackening seasoning.
- → What's the best pasta to use?
- Mafaldine, fettuccine, or linguine work best as they hold the sauce well.
- → Can I make this ahead?
- Best served fresh, but leftovers can be reheated with a splash of cream or milk.