Blackened Cajun Chicken Alfredo

This blackened Cajun chicken alfredo combines the bold, smoky flavors of properly blackened chicken with a creamy, garlicky alfredo sauce that elevates the classic pasta dish to new heights. My family requests this recipe whenever they're craving something indulgent yet quick to prepare.

I originally created this recipe after visiting New Orleans and becoming obsessed with blackened seasoning. The combination of smoky paprika and creamy alfredo sauce creates the perfect balance of heat and richness.

Ingredients

• Mafaldine noodles: the ruffled edges hold the sauce beautifully but fettuccini works great too
• Chicken breasts: pounded thin ensures even cooking and maximum flavor absorption
• Olive oil: helps create that perfect blackened crust on the chicken
• Butter: creates richness in both the chicken cooking process and the alfredo sauce
• Garlic: fresh minced cloves provide essential aromatic base for authentic flavor
• Heavy whipping cream: creates the luxurious texture that makes alfredo irresistible
• Parmesan cheese: use freshly shredded for the smoothest sauce possible
• Blackened seasoning: a custom blend that provides the signature cajun flavor profile
• Pasta water: the secret ingredient that helps the sauce cling perfectly to the pasta

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken breasts to even 1/4 inch thickness to ensure quick and even cooking. Rub with olive oil to help the seasoning adhere and create that signature blackened crust. Season liberally with 2-3 tablespoons of blackened seasoning on both sides. The generous seasoning creates that authentic cajun flavor profile.

Blacken the Chicken:

Heat skillet to medium-high heat and add olive oil. Cook chicken for 3-4 minutes until a dark amber crust forms. This crust is essential for the blackened flavor. Flip only once to maintain the crust. Reduce heat to low and add butter and garlic to the pan, letting it melt into the chicken as it finishes cooking for about 5-6 minutes or until it reaches 165 degrees internally.

Rest the Chicken:

Remove chicken and tent with foil. This resting period allows juices to redistribute throughout the meat ensuring maximum juiciness when sliced. The chicken will continue cooking slightly from residual heat.

Create the Alfredo Base:

In the same skillet over medium heat use all those beautiful fond flavors by adding remaining butter and melting it. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. The garlic provides essential aromatic foundation for the sauce.

Build the Creamy Sauce:

Stir in heavy cream and 2-3 teaspoons of blackened seasoning. Bring to a low boil then reduce to simmer allowing the sauce to thicken for about 5 minutes. The reduction concentrates the flavors and creates the perfect consistency.

Cook the Pasta:

While sauce simmers cook noodles to al dente according to package directions. Reserve 1/3 cup of starchy pasta water before draining. This water contains starches that will help bind the sauce to the pasta.

Finish the Sauce:

Add parmesan cheese to the alfredo sauce stirring until completely melted. Taste and adjust seasonings as needed. Pour in the reserved pasta water and stir to create the perfect sauce consistency.

Combine and Serve:

Add cooked noodles directly into the sauce mixing thoroughly to coat each strand. Top with sliced blackened chicken and a final sprinkle of cajun seasoning for extra flavor and visual appeal.

Save This

My favorite ingredient here is definitely the smoked paprika in the blackened seasoning. I discovered it years ago when trying to recreate a dish from my favorite New Orleans restaurant. The depth it adds compared to regular paprika completely transforms the flavor profile.

Making Ahead and Storage

This dish reheats beautifully making it perfect for meal planning. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of cream or milk to revive the sauce as it tends to thicken when chilled. Heat gently on the stovetop rather than microwave for best texture. The flavors actually develop overnight making this one of those rare pasta dishes that tastes even better the next day.

Customizing Your Cajun Alfredo

The beauty of this recipe lies in its versatility. For a lighter version substitute half and half for heavy cream though the sauce will be slightly thinner. Protein options are endless consider using shrimp jumbo shrimp need only 2 minutes per side or sliced andouille sausage for authentic New Orleans flavor. Vegetable additions like bell peppers onions or mushrooms sautéed with the garlic add nutrition and texture. For extra heat include a pinch of cayenne or a few dashes of hot sauce to the finished sauce.

The Cultural Background

Blackened seasoning was popularized in the 1980s by Chef Paul Prudhomme who created this cooking technique for his restaurant K-Pauls in New Orleans. Traditional blackening involves dipping fish or meat in butter then coating with spices and cooking in a screaming hot cast iron skillet to create a charred spice crust without burning the food inside. This recipe adapts the technique for home cooks by using a regular skillet at a more manageable temperature while still achieving that distinctive cajun flavor profile. The fusion with Italian alfredo creates a perfect example of the melting pot that defines American cuisine.

Common Queries

→ What pasta works best with this Cajun Chicken Alfredo?

Mafaldine pasta is recommended for its beautiful ribbon-like edges that hold the sauce well, but fettuccine or linguine make excellent substitutes. Any medium-width pasta that can stand up to the rich sauce works wonderfully.

→ Can I make my own blackened seasoning?

Yes! Combine 2 tablespoons smoked paprika, 1 tablespoon cayenne pepper, 1 tablespoon onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Store extra seasoning in an airtight container for future use.

→ How do I know when the chicken is properly cooked?

The chicken should reach an internal temperature of 165°F (74°C). It should have a dark amber color on the outside from the blackening process, while remaining juicy inside. Pounding the chicken to an even thickness helps it cook evenly.

→ Can I make this dish less spicy?

Absolutely! Reduce the amount of cayenne pepper in the blackened seasoning blend or use less of the blackened seasoning in the alfredo sauce. You can also add more cream or parmesan to mellow out the heat.

→ Why reserve pasta water and add it to the sauce?

The starchy pasta water helps the sauce cling to the noodles better and creates a silkier texture. It also helps thin the sauce slightly if it becomes too thick during cooking without diluting the flavor.

→ What sides pair well with Cajun Chicken Alfredo?

Garlic bread, Texas toast, or garlic knots complement this dish perfectly by providing a crunchy contrast to the creamy pasta. A simple green salad with a light vinaigrette also works well to balance the richness of the alfredo sauce.