Blackened Cajun Chicken Alfredo

There is something truly addictive about the combination of spicy blackened chicken and creamy alfredo sauce clinging to ribbons of pasta. This Blackened Cajun Chicken Alfredo pulls together bold southern spice, juicy pan-seared chicken, and a garlicky parmesan alfredo for a weeknight dinner that tastes like a restaurant treat and comes together faster than takeout night.

My family loves this recipe and we always end up fighting over the crispy spicy bits of chicken sitting in the creamy noodles. The first time I made this was on a chilly night and we devoured the entire pot before I could put any away for leftovers

Ingredients

• Mafaldine noodles or fettuccini or linguine: Use sturdy noodles that hold sauce well Choose ones with a bit of texture for best results
• Boneless skinless chicken breasts: Pound to even thickness for juicy results Look for fresh organic if possible for the most flavor
• Olive oil: Gives the chicken its sear Use a flavorful extra virgin olive oil if you can
• Butter: The critical base for richness Salted or unsalted both work but taste and adjust salt as you go
• Garlic: Freshly minced for aroma and depth Choose firm plump cloves for the best flavor
• Heavy whipping cream: The foundation for silky alfredo sauce Always select full fat for best consistency
• Shredded parmesan cheese: Melted for salty tang Buy a block and shred by hand for optimal melt and taste
• Homemade blackened seasoning: Blend of smoky and spicy flavors Make your own for maximum freshness and adjust to your heat preference
• Salt and pepper: Essential for seasoning Taste and season thoughtfully throughout
• Optional garlic bread Texas toast or garlic knots: Perfect for catching extra sauce If you love a crusty bite with creamy pasta grab some bakery bread

For Homemade Blackened Seasoning

• Smoked paprika: Adds smoky complexity Reach for Spanish smoked if possible but regular works
• Cayenne pepper: Gives true Cajun heat Adjust to taste
• Onion powder: Layered savoriness Use a fresh jar for full potency
• Garlic powder: Deepens garlic notes Use alongside fresh cloves for double impact
• Ground black pepper: Sharpness for balance Grind fresh if possible
• Salt: Brings all the flavors into focus Kosher salt recommended for better control
• Dried thyme and dried oregano: Adds herbal notes Make sure your dried herbs smell fragrant for potency

Step-by-Step Instructions

Prep and Season the Chicken:

Pound chicken breasts to a uniform quarter inch thickness This helps cook it evenly and keeps it juicy Rub with olive oil and generously coat both sides with homemade blackened seasoning until well covered

Sear and Finish the Chicken:

Heat a skillet over medium high and add olive oil When shimmering lay in the chicken and let it cook undisturbed for three to four minutes until the underside develops a deep dark crust Flip once lower the heat and add butter plus a couple teaspoons of fresh garlic Let the chicken finish cooking for five to six minutes basting with garlicky butter until cooked through and juicy Transfer chicken to a plate cover loosely and let it rest

Start the Alfredo Sauce:

In the same pan melt the remaining butter over medium Add the rest of the garlic and cook for one to two minutes stirring constantly until it smells sweet and fragrant but not browned

Simmer and Season the Sauce:

Pour in the heavy cream and stir well Sprinkle in more blackened seasoning Simmer gently at a low boil for about five minutes stirring often until the sauce is thick enough to coat the back of a spoon

Cook the Pasta:

Bring a pot of salted water to a boil and cook your chosen noodles to al dente Reserve about a third cup of the starchy cooking water before draining the pasta

Finish the Alfredo:

Reduce heat to low and stir parmesan into the sauce Let it fully melt until the sauce is creamy and smooth Taste and adjust seasoning if needed Splash in the reserved pasta water to loosen the sauce

Combine and Serve:

Toss the cooked noodles in the alfredo sauce turning gently until well coated Arrange the rested sliced chicken over the pasta and give a final dusting of Cajun seasoning right before serving

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Parmesan is my secret weapon for creamy sauce with complex flavor I will never forget the night my kids declared this the best pasta ever and asked for it two weeks in a row Just watching everyone come back for seconds made my whole week

Storage Tips

Leftover Blackened Cajun Chicken Alfredo keeps best in an airtight container in the refrigerator for up to three days For reheating splash a tablespoon or two of milk or cream into your pasta and warm gently on the stove or in the microwave to loosen up the sauce

Ingredient Substitutions

You can swap mafaldine for any long flat noodle you have even penne or rigatoni catches sauce well Boneless thighs can replace breasts if you prefer juicier meat For a lighter sauce try half and half instead of heavy cream but the texture will be slightly less rich If you are sensitive to heat use less cayenne and omit the final Cajun sprinkle

Serving Suggestions

I love to serve this dish with a side of garlic bread or store bought Texas toast Sometimes I add a crisp green salad tossed with lemon vinaigrette for brightness A sprinkle of fresh chopped parsley or chives makes the plate pop

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Cultural and Historical Context

Blackening is a classic Cajun and Creole cooking technique developed in Louisiana involving a heavy seasoning crust and high heat for maximum flavor The spice mix is based on robust Southern pantry staples that give depth without needing a long list of fresh herbs This fusion of spicy southern chicken and Italian inspired pasta sauce reflects the blending of cultures in American comfort cuisine

Recipe FAQs

→ What are the key spices in Cajun seasoning?

Cajun seasoning features smoked paprika, cayenne, onion and garlic powders, black pepper, dried thyme, and oregano, balanced with salt for depth and heat.

→ How do I achieve the perfect blackened crust on chicken?

Ensure chicken is pounded evenly, coated generously with spices, and cooked over medium-high heat, flipping only once for a dark, flavorful crust.

→ Can I substitute other pasta shapes?

Mafaldine, fettuccini, or linguini all work well. Any pasta that holds sauce can be used based on your preference.

→ What toppings pair well with this dish?

Freshly grated parmesan, chopped parsley, or a sprinkle of extra Cajun seasoning add extra flavor and color to the dish.

→ How can I make this dish less spicy?

Reduce the amount of cayenne in the seasoning blend, and add more cream or cheese to the Alfredo sauce to mellow out the heat.