If you’re craving a dish that bursts with bold flavors yet feels comforting and indulgent, this Blackened Cajun Chicken Alfredo Recipe is your new best friend in the kitchen. It brings together perfectly seasoned, spicy blackened chicken with a luxuriously creamy Alfredo sauce, all tossed with tender mafaldine noodles. The harmony between the smoky Cajun spices and the rich Parmesan cream sauce creates an unforgettable meal that you’ll want to make again and again. Trust me, once you try this, it’ll quickly become a go-to favorite for busy weeknights or impressing guests with minimal fuss.
Ingredients You’ll Need
Each ingredient in this Blackened Cajun Chicken Alfredo Recipe plays a vital role, combining simple pantry staples and fresh elements to create layers of flavor and texture. From the seasoning that gives the chicken its signature kick to the creamy sauce that coats the noodles perfectly, every piece counts.
- 1 lb. Mafaldine noodles: Ribbon-like pasta with ruffled edges that catch the sauce beautifully; fettuccine or linguine works equally well.
- 3 chicken breasts: The star protein, best pounded thin for even cooking and perfect blackening.
- 4 tablespoons olive oil: Used to coat the chicken and for sautéing; adds subtle fruitiness and helps crisp the seasoning.
- 6 tablespoons butter: Essential for enriching both the chicken and the sauce with a silky finish.
- 6-8 cloves garlic (minced): Garlic brings an aromatic punch that elevates the entire dish.
- 2 cups heavy whipping cream: The creamy base for the Alfredo sauce, giving it richness and body.
- 1.5 cups shredded Parmesan cheese: Adds sharp, salty flavor and helps thicken the sauce to creamy perfection.
- 4 tablespoons blackened seasoning (divided): The secret blend that gives the chicken its smoky, spicy crust.
- Salt and pepper (to taste): Basic seasonings that balance and highlight all other flavors.
- Optional: garlic bread (Texas toast, or garlic knots): Perfect for mopping up any extra sauce on your plate.
- 2 tablespoons smoked paprika: Provides deep smoky aroma and vibrant red color to the seasoning.
- 1 tablespoon cayenne pepper: Adds heat that wakes up your taste buds.
- 1 tablespoon onion powder: Delivers savory depth to the seasoning blend.
- 2 teaspoons garlic powder: Intensifies the garlic flavor in the blackened rub.
- 1 teaspoon ground black pepper: For a sharp, warm spiciness.
- 1 teaspoon salt: Essential to bring out all the flavors.
- 1/2 teaspoon dried thyme: Adds an earthy, herbal note.
- 1/2 teaspoon dried oregano: Rounds out the spice mix with a slight bitterness.
How to Make Blackened Cajun Chicken Alfredo Recipe
Step 1: Prepare the Blackened Seasoning
Start by whisking together smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, thyme, and oregano. This robust blend is the heart of your dish, packing spicy heat and aromatic layers into every bite of chicken.
Step 2: Pound and Season the Chicken
Pound each chicken breast to about a quarter-inch thickness to ensure even cooking and tenderness. Then, coat both sides lightly with olive oil and generously sprinkle 2 to 3 tablespoons of your freshly made blackened seasoning. This step ensures the spices adhere beautifully and create that signature dark crust.
Step 3: Cook the Chicken
Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, place the chicken breasts down and cook for 3 to 4 minutes, allowing a deep amber crust to form. Flip the chicken, reduce heat to low, and add 2 tablespoons of butter along with 2 teaspoons minced garlic to the pan. This garlic butter bath keeps the chicken moist and infuses it with fragrant richness as it finishes cooking through, usually about 5 to 6 minutes until it reaches an internal temperature of 165°F. Remove the chicken and tent it loosely with foil to rest before slicing.
Step 4: Make the Alfredo Sauce
Using the same skillet with all those delicious browned bits, melt the remaining butter over medium heat. Stir in minced garlic and sauté for 1 to 2 minutes until you can smell that beautiful aroma. Slowly pour in the heavy cream, then add 2 to 3 teaspoons of blackened seasoning to tie everything together with a gentle kick. Bring this mixture to a soft boil and let it simmer for about 5 minutes until it thickens slightly.
Step 5: Cook Pasta and Combine
While the sauce thickens, cook your mafaldine noodles in salted water until al dente. Don’t forget to save about one-third cup of pasta water before draining. Stir the Parmesan cheese into the sauce until melted and silky, then add the reserved pasta water to loosen the sauce and help it cling to the noodles. Toss the cooked noodles into the sauce, stirring well to coat every strand in creamy goodness. Plate it up, topping generously with sliced blackened chicken and a light sprinkle of Cajun seasoning for color and extra heat.
How to Serve Blackened Cajun Chicken Alfredo Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions not only adds a pop of vibrant color but also a burst of freshness that balances the richness of the Alfredo sauce. For an extra indulgent touch, grate a little more Parmesan over the top just before serving.
Side Dishes
A simple side of garlic bread, such as crispy Texas toast or fluffy garlic knots, pairs perfectly, letting you savor every drop of that creamy sauce. A light mixed green salad with a tangy vinaigrette cuts through the richness and refreshes the palate between bites.
Creative Ways to Present
Serve this Blackened Cajun Chicken Alfredo Recipe family-style in a large shallow bowl, inviting everyone to dig in, or plate it individually with a lime wedge on the side for an optional zesty squeeze that brightens each mouthful. For a party, try layering the sliced chicken over the noodles with a swirl of extra sauce on top for a restaurant-worthy presentation right at home.
Make Ahead and Storage
Storing Leftovers
Keep any remaining Blackened Cajun Chicken Alfredo in an airtight container in the fridge for up to 3 days. The flavors intensify beautifully when refrigerated, but the pasta may absorb some sauce, so you might want to stir in a splash of cream or milk when reheating.
Freezing
This dish freezes best without the pasta, so consider freezing the blackened chicken separately or just the Alfredo sauce. When ready to enjoy, thaw overnight in the fridge and gently reheat on the stovetop, adding pasta freshly cooked for the best texture.
Reheating
Reheat gently on low heat, stirring frequently to prevent the cream sauce from breaking. Adding a little reserved cream, milk, or pasta water helps restore the sauce’s silky consistency, making every bite taste just as satisfying as freshly made.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While mafaldine noodles are ideal for catching the sauce with their ruffled edges, fettuccine, linguine, or even penne can work well. Just cook until al dente and remember to reserve some pasta water to adjust your sauce consistency.
How spicy is the Blackened Cajun Chicken Alfredo Recipe?
The spice level is moderate and warming thanks to the cayenne and blackened seasoning, but it’s quite adjustable. Feel free to reduce or increase the cayenne and blackened seasoning depending on your preference for heat.
Can I make this dish vegetarian?
While this recipe is centered around chicken, you can substitute with grilled or blackened tofu, or hearty vegetables like portobello mushrooms to keep those smoky flavors alive while making it vegetarian-friendly.
Is there a substitute for heavy cream?
For a lighter version, you can try half-and-half or a mixture of milk and cream cheese, though keep in mind the sauce won’t be quite as rich or thick. Using heavy cream keeps the Alfredo luxuriously creamy and indulgent.
How do I make the blackened seasoning from scratch?
Mix smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, dried thyme, and oregano together as listed in the recipe. This custom blend ensures the perfect balance of smoky, spicy, and herbaceous notes for the chicken.
Final Thoughts
I can’t recommend this Blackened Cajun Chicken Alfredo Recipe enough if you’re looking to bring warmth, spice, and creamy comfort all in one dish. It’s surprisingly easy to make, yet looks and tastes like something special from a fancy restaurant. Once you give it a try, you’ll understand why it quickly becomes a cherished recipe to pull out whenever you want an unforgettable dinner that feels like a culinary hug.
Print
Blackened Cajun Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Description
This Blackened Cajun Chicken Alfredo combines tender, flavorful chicken breasts coated in a robust blackened seasoning with creamy, cheesy Alfredo sauce served over perfectly cooked Mafaldine noodles. The dish offers a delicious Cajun twist on classic Alfredo, with a velvety sauce enriched by garlic, butter, and Parmesan cheese, making it a hearty, comforting meal ideal for a 30-minute dinner.
Ingredients
For the Chicken and Seasoning
- 3 chicken breasts
- 4 tablespoons olive oil (divided)
- 4 tablespoons blackened seasoning (divided)
- Salt and pepper to taste
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
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
Pasta
- 1 lb. Mafaldine noodles (or fettuccine/linguine noodles)
Optional
- Garlic bread (Texas toast or garlic knots) for serving
Instructions
- Prepare and Season Chicken: Pound the chicken breasts to an even thickness of about 1/4 inch, ensuring they cook evenly. Coat both sides lightly with olive oil and generously rub 2-3 tablespoons of the blackened seasoning onto both sides. Season with salt and pepper if desired.
- Cook the Chicken: Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Place the chicken breasts in the hot skillet and cook for 3-4 minutes without moving, allowing a dark amber crust to form. Flip the chicken, reduce the heat to low, add 2 tablespoons of butter and 2 teaspoons of the minced garlic. Let the garlic butter melt into the chicken, cooking for another 5-6 minutes until the internal temperature reaches 165°F. Remove chicken and tent loosely with foil to rest before slicing.
- Sauté Garlic and Make Alfredo Sauce: Using the same skillet, reduce heat to medium and add the remaining butter. Once melted, add the remaining minced garlic and sauté for 1-2 minutes until fragrant. Pour in heavy cream and stir in 2-3 teaspoons of blackened seasoning. Bring gently to a boil, then reduce to a simmer. Let it cook for about 5 minutes to thicken.
- Cook Pasta and Finish Sauce: While the sauce simmers, cook the Mafaldine noodles in salted boiling water until al dente according to package instructions. Reserve 1/3 cup of pasta water before draining. Add the Parmesan cheese to the thickened sauce and stir until melted and smooth. Adjust seasoning to taste with salt, pepper, or additional blackened seasoning.
- Combine Pasta and Sauce: Pour the reserved pasta water into the sauce to loosen it slightly, then add cooked noodles to the skillet. Toss gently to coat noodles evenly in the creamy sauce.
- Serve: Slice the rested chicken breasts and place on top of the sauced noodles. Sprinkle a little extra Cajun seasoning over the top for an added kick if desired. Serve immediately with optional garlic bread on the side.
Notes
- For best results, pound chicken evenly to ensure uniform cooking and tenderness.
- You can substitute Mafaldine noodles with linguine or fettuccine according to preference.
- Adjust cayenne pepper in the seasoning for spiciness to your liking.
- Resting the cooked chicken is important to keep it juicy.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
- Garlic bread makes a perfect accompaniment to soak up the creamy Alfredo sauce.
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