Why Make This Recipe
Blackened Cajun Chicken Alfredo is a mouth-watering dish that combines rich flavors with a creamy texture. The spicy blackened chicken adds a delightful kick to the smooth Alfredo sauce, making it a perfect dish for dinner any night of the week. It’s great for family gatherings or when you want to impress your friends with your cooking skills. Plus, it’s versatile—you can adjust the spiciness to suit your taste!
How to Make Blackened Cajun Chicken Alfredo
Ingredients:
- 1 lb. Mafaldine noodles (or fettuccine/linguine noodles)
- 3 chicken breasts
- 4 tablespoons olive oil
- 6 tablespoons butter
- 6-8 cloves garlic (minced)
- 2 cups heavy whipping cream
- 1.5 cups shredded Parmesan cheese
- 4 tablespoons blackened seasoning (divided – recipe below)
- Salt and pepper (to taste)
Blackened Seasoning:
- 2 tablespoons smoked paprika (regular paprika can also be used)
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Directions:
- Pound the chicken to an even 1/4-inch thickness. Coat both sides with olive oil and generously season with 2-3 tablespoons of the blackened seasoning.
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes, or until it develops a dark amber color on the underside.
- Flip the chicken and reduce the heat to low. Add 2 tablespoons of butter and 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it finishes cooking for 5-6 minutes, or until the internal temperature reaches 165°F. Remove the chicken and tent it with foil to rest before slicing.
- In the same skillet, over medium heat, add the remaining butter and let it melt. Stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and add 2-3 teaspoons of blackened seasoning. Bring the mixture to a gentle boil and simmer for about 5 minutes, allowing it to thicken.
- While the sauce simmers, cook the noodles to al dente, reserving 1/3 cup of pasta water. Once the sauce has thickened, stir in the Parmesan cheese until it melts. Taste and adjust the seasonings to your liking.
- Pour in the reserved pasta water and stir to combine. Add the cooked noodles to the sauce, mixing until well coated. Top with the sliced chicken and a sprinkle of Cajun seasoning before serving.
How to Serve Blackened Cajun Chicken Alfredo
Serve your Blackened Cajun Chicken Alfredo hot, preferably with garlic bread or garlic knots on the side. A fresh garden salad can also complement this dish nicely.
How to Store Blackened Cajun Chicken Alfredo
Store any leftover Blackened Cajun Chicken Alfredo in an airtight container in the refrigerator. It will keep well for up to 3 days. When reheating, add a splash of milk or cream to restore the creamy texture.
Tips to Make Blackened Cajun Chicken Alfredo
- For a deeper flavor, let the chicken marinate in the blackened seasoning for at least 30 minutes before cooking.
- Use freshly grated Parmesan cheese for a creamier sauce.
- Adjust the level of cayenne pepper in the seasoning mix to control spiciness.
- Always taste and adjust the seasoning before serving.
Variation
You can easily adapt this recipe by substituting shrimp for the chicken. Simply cook the shrimp until they turn pink and follow the same steps for preparing the sauce.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any pasta you like, such as penne, spaghetti, or even whole grain options.
Q: Is this recipe spicy?
A: The recipe includes cayenne pepper, which adds heat. You can reduce this amount or skip it entirely for a milder flavor.
Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the Alfredo sauce ahead of time. Just reheat it gently before adding the chicken and pasta.
Blackened Cajun Chicken Alfredo
Ingredients
For the chicken
- 3 pieces chicken breasts Pounded to 1/4-inch thickness
- 4 tablespoons olive oil For cooking and coating the chicken
- 4 tablespoons blackened seasoning Divided for coating chicken and sauce
For the sauce
- 6 tablespoons butter For the sauce and for cooking the chicken
- 6-8 cloves garlic Minced
- 2 cups heavy whipping cream
- 1.5 cups shredded Parmesan cheese Freshly grated recommended
For the pasta
- 1 lb. Mafaldine noodles Can substitute with fettuccine or linguine
For the blackened seasoning
- 2 tablespoons smoked paprika Regular paprika can also be used
- 1 tablespoon cayenne pepper Adjust for spice level
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
Preparation
- Pound the chicken to an even 1/4-inch thickness. Coat both sides with olive oil and generously season with 2-3 tablespoons of the blackened seasoning.
Cooking Chicken
- Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3-4 minutes, or until it develops a dark amber color on the underside.
- Flip the chicken, reduce the heat to low, add 2 tablespoons of butter and 2 teaspoons of minced garlic. Cook for 5-6 minutes or until the internal temperature reaches 165°F, then remove the chicken and tent with foil.
Making the Sauce
- In the same skillet, add the remaining butter and let it melt. Stir in the remaining minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, add 2-3 teaspoons of blackened seasoning, bring to a gentle boil, and simmer for about 5 minutes until thickened.
- Stir in the Parmesan cheese until it melts and taste, adjusting seasonings as needed.
Finishing the Dish
- Cook the noodles to al dente, reserving 1/3 cup of pasta water. After the sauce has thickened, pour in the reserved pasta water and stir to combine, then mix the noodles into the sauce.
- Top with the sliced chicken and a sprinkle of Cajun seasoning before serving.