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Blackened Cajun Chicken Alfredo Recipe

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★★★★★

4.4 from 51 reviews

This Blackened Cajun Chicken Alfredo is a rich and flavorful twist on the classic Alfredo pasta. Tender chicken breasts are seasoned with a homemade blackened Cajun spice blend, seared to perfection, and served over mafaldine noodles tossed in a creamy Parmesan Alfredo sauce infused with garlic and Cajun spices. Perfect for a comforting yet exciting dinner, it pairs wonderfully with garlic bread to soak up every bit of the luscious sauce.

Ingredients

Scale

For the Chicken and Seasoning:

  • 3 chicken breasts
  • 4 tablespoons olive oil (divided)
  • 4 tablespoons blackened seasoning (divided, recipe below)
  • 2 tablespoons butter (for cooking chicken)
  • 2 teaspoons minced garlic (for cooking chicken)
  • Salt and pepper, to taste

Blackened Seasoning Mix:

  • 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

For the Alfredo Sauce:

  • 6 tablespoons butter (divided)
  • 6–8 cloves garlic, minced (divided)
  • 2 cups heavy whipping cream
  • 1.5 cups shredded Parmesan cheese
  • 2–3 teaspoons blackened seasoning (from the seasoning mix)

For the Pasta:

  • 1 lb. Mafaldine noodles (or fettuccine/linguine noodles)

Optional:

  • Garlic bread (Texas toast or garlic knots) for serving

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even 1/4-inch thickness. Coat both sides with olive oil and generously season with 2-3 tablespoons of the blackened seasoning mix, ensuring even coverage.
  2. Sear the Chicken: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Place the chicken breasts into the skillet and cook for 3-4 minutes without moving, allowing a dark amber crust to form. Flip the chicken, reduce heat to low, and add 2 tablespoons butter along with 2 teaspoons minced garlic. Let the butter and garlic melt into the chicken as it cooks for another 5-6 minutes, or until the internal temperature reaches 165°F. Remove from heat and tent with foil to rest before slicing.
  3. Make the Alfredo Sauce: In the same skillet, melt the remaining butter over medium heat. Add the remaining minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and stir in 2-3 teaspoons of blackened seasoning. Bring to a gentle boil then simmer for about 5 minutes, stirring occasionally, allowing the sauce to thicken.
  4. Cook the Noodles: Meanwhile, cook the mafaldine noodles in salted boiling water until al dente according to package instructions. Reserve 1/3 cup of the pasta water before draining the noodles.
  5. Finish the Sauce and Combine: Once the sauce has thickened, stir in the shredded Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed. Pour in the reserved pasta water and stir to combine, creating a silky sauce.
  6. Assemble the Dish: Add the cooked noodles to the skillet with the sauce, tossing gently until the pasta is fully coated. Slice the rested chicken breasts and arrange on top of the pasta. Lightly sprinkle with additional Cajun seasoning if desired before serving.

Notes

  • Use mafaldine noodles for a great texture, but fettuccine or linguine can be substituted.
  • For less heat, reduce the cayenne pepper or adjust the blackened seasoning to taste.
  • Letting the chicken rest before slicing helps retain its juices and keeps it tender.
  • Reserve some pasta water to loosen the sauce if it thickens too much.
  • Serve with garlic bread for an extra indulgent meal experience.

Keywords: Blackened Cajun Chicken Alfredo, Cajun pasta, creamy Alfredo sauce, blackened chicken, mafaldine noodles, easy dinner recipe, Cajun seasoning, garlic Alfredo

Find it online: https://servedbynora.com/blackened-cajun-chicken-alfredo-recipe/