Description
A rich and creamy Alfredo pasta dish featuring blackened Cajun chicken, perfectly seasoned and seared. This dish combines the bold flavors of Cajun spices with the comforting creaminess of Alfredo sauce, making it a flavorful and satisfying meal.
Ingredients
For the Pasta and Chicken:
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1 lb. Mafaldine noodles (or fettuccini/linguini noodles)
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3 chicken breasts
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4 tablespoons olive oil
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6 tablespoons butter
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6–8 cloves garlic, minced
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2 cups heavy whipping cream
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1 ½ cups shredded parmesan cheese
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4 tablespoons blackened seasoning (divided, recipe below)
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Salt and pepper, to taste
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Optional: garlic bread, Texas toast, or garlic knots for serving
For the Homemade Blackened Seasoning:
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2 tablespoons smoked paprika (regular paprika works too)
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1 tablespoon cayenne pepper
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1 tablespoon onion powder
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2 teaspoons garlic powder
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1 teaspoon ground black pepper
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1 teaspoon salt
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½ teaspoon dried thyme
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½ teaspoon dried oregano
Instructions
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Make the Blackened Seasoning:
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In a small bowl, combine the smoked paprika, cayenne pepper, onion powder, garlic powder, black pepper, salt, dried thyme, and dried oregano. Mix well and set aside.
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Prepare the Chicken:
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Pat the chicken breasts dry with paper towels, and season both sides generously with 2 tablespoons of the blackened seasoning.
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Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook for 6-7 minutes per side, or until the chicken is cooked through and has a nice blackened crust. Remove from heat and let rest before slicing into strips.
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Cook the Pasta:
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While the chicken is cooking, bring a large pot of salted water to a boil. Cook the Mafaldine (or preferred pasta) according to the package instructions until al dente. Drain and set aside.
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Make the Alfredo Sauce:
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In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
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Pour in the heavy cream and bring to a simmer. Stir occasionally and let it cook for about 5-7 minutes, or until it thickens slightly.
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Stir in the shredded parmesan cheese and remaining 2 tablespoons of blackened seasoning. Continue stirring until the cheese is melted and the sauce is smooth.
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Combine the Pasta and Sauce:
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Add the cooked pasta to the Alfredo sauce, tossing to coat the noodles evenly in the creamy sauce.
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Slice the blackened chicken and place it on top of the pasta.
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Serve:
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Serve the Blackened Cajun Chicken Alfredo immediately with optional garlic bread, Texas toast, or garlic knots on the side.
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Notes
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You can adjust the level of spiciness by adding more or less cayenne pepper to the blackened seasoning.
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For a lighter version, you can substitute half-and-half for the heavy cream.
- Leftovers can be stored in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American