Blackened Cajun Chicken Alfredo (Printable Version)

# What You’ll Need:

01 - 1 lb Mafaldine noodles or fettuccine/linguine noodles
02 - 3 chicken breasts
03 - 4 tablespoons olive oil
04 - 6 tablespoons butter
05 - 6-8 cloves garlic, minced
06 - 2 cups heavy whipping cream
07 - 1.5 cups shredded Parmesan cheese
08 - 4 tablespoons blackened seasoning, divided
09 - Salt and pepper
10 - Optional: garlic bread, Texas toast, or garlic knots for serving

→ Homemade Blackened Seasoning

11 - 2 tablespoons smoked paprika or regular paprika
12 - 1 tablespoon cayenne pepper
13 - 1 tablespoon onion powder
14 - 2 teaspoons garlic powder
15 - 1 teaspoon ground black pepper
16 - 1 teaspoon salt
17 - 1/2 teaspoon dried thyme
18 - 1/2 teaspoon dried oregano

# Steps to Follow:

01 - Pound chicken breasts to an even 1/4 inch thickness. Rub with olive oil and coat liberally on both sides with approximately 2-3 tablespoons of blackened seasoning.
02 - Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook chicken for 3-4 minutes on one side until the underside develops a dark amber color. Flip once, reduce heat to low, and add 2 tablespoons of butter and 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken, cooking for an additional 5-6 minutes until the internal temperature reaches 165°F.
03 - Remove the cooked chicken from the skillet and place it on a plate covered with tented foil to rest before slicing.
04 - In the same skillet over medium heat, add the remaining butter and melt. Add the remaining minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and 2-3 teaspoons of blackened seasoning. Simmer the sauce over low heat, allowing it to thicken for approximately 5 minutes.
05 - While the sauce simmers, cook the noodles to al dente according to package instructions. Reserve 1/3 cup of pasta water before draining.
06 - Add shredded Parmesan cheese into the thickened Alfredo sauce and stir until fully melted. Taste and adjust seasonings if necessary. Pour in the reserved pasta water and stir well.
07 - Add the cooked noodles to the Alfredo sauce, mixing to ensure even coating. Slice the rested chicken and place it over the noodles. Sprinkle additional Cajun seasoning on top before serving.

# Additional Notes:

01 - Ensure the chicken is cooked to an internal temperature of 165°F for safe consumption.
02 - Reserve pasta water to help bind the sauce with the noodles.

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