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

Scale

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

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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.