Introduction

Blackened Cajun Chicken Alfredo is a flavorful twist on the classic creamy pasta dish, combining spicy, smoky seasonings with tender chicken and rich parmesan cream sauce. This recipe delivers a perfect balance of heat and comfort that’s sure to impress at any dinner table.

The dish shows a white plate filled with creamy fettuccine pasta, its sauce smooth and slightly glossy, with pale off-white strands spread evenly. On top of the pasta lies a sliced grilled chicken breast, dark brown on the outside with a slightly crispy texture and tender white inside. Fresh green parsley leaves are sprinkled over both the pasta and chicken, adding a fresh touch. Small shavings of white cheese garnish the dish. The plate sits on a white marbled surface, with a white bowl of creamy mashed potatoes and a small white bowl of chopped green herbs blurred in the background. Silver forks are placed beside the plate. Photo taken with an iphone --ar 4:5 --v 7

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
Optional: garlic bread (Texas toast or garlic knots for serving)

Blackened Seasoning

2 tablespoons smoked paprika (or regular paprika)
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

Instructions

Step 1: Pound the chicken breasts to an even thickness of about 1/4 inch. Coat both sides with olive oil and generously season with 2 to 3 tablespoons of the blackened seasoning mix.
Step 2: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken for 3 to 4 minutes until the underside turns dark amber. Flip the chicken, reduce the heat to low, then add 2 tablespoons of butter and 2 teaspoons of minced garlic. Let the garlic butter melt into the chicken as it finishes cooking, about 5 to 6 minutes, until the internal temperature reaches 165°F. Remove the chicken and tent with foil to rest before slicing.
Step 3: In the same skillet over medium heat, melt the remaining butter. Stir in the remaining minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in the heavy cream and add 2 to 3 teaspoons of blackened seasoning. Bring the sauce to a gentle boil, then simmer for about 5 minutes until slightly thickened.
Step 4: While the sauce simmers, cook the noodles according to package directions until al dente. Reserve about 1/3 cup of pasta water before draining.
Step 5: Stir the Parmesan cheese into the sauce until melted. Taste and adjust seasoning if needed. Pour in the reserved pasta water and stir to combine. Add the noodles to the sauce and mix well to coat.
Step 6: Top the pasta with sliced blackened chicken and a sprinkle of Cajun seasoning. Serve immediately, optionally with garlic bread on the side.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or regular paprika for a milder taste.
For a less spicy version, reduce the cayenne pepper in the seasoning blend.
Try substituting the chicken with shrimp for a seafood twist on this dish.
Freshly grated Parmesan cheese melts better and enhances the sauce’s flavor.
Resting the chicken after cooking allows the juices to redistribute, keeping it moist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.

How to Serve

A black cast iron pan holds a creamy pasta dish with three grilled chicken breasts sliced into thick pieces and placed on top of long spaghetti noodles coated in a rich, light brown sauce; the chicken has dark, charred grill marks and a crispy texture, and the entire dish is sprinkled with fresh, chopped green herbs, creating a vivid contrast against the creamy sauce and golden noodles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, fettuccine, linguine, or other long noodles work well with this sauce, but mafaldine adds a nice texture and shape to hold the creamy sauce.

How do I know when the chicken is fully cooked?

Cook the chicken until the internal temperature reaches 165°F (74°C), or until the juices run clear when pierced with a fork. Using a meat thermometer is the most reliable method.