Description

This Blackened Cajun Chicken Alfredo features spicy, juicy chicken with a homemade Cajun spice blend, served over creamy Alfredo pasta. It’s a quick, restaurant-worthy dinner that’s easy to make at home and packed with bold, comforting flavors.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 lb), pounded to even thickness
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp cayenne pepper (adjust for heat preference)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp white pepper (optional)
2 tbsp unsalted butter
4 garlic cloves, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup whole milk (or 2%)
Salt & pepper, to taste
Pinch of nutmeg (optional)
12 oz fettuccine or linguine (or preferred pasta shape)
1 tbsp kosher salt (for pasta water)
Fresh chopped parsley (for garnish, optional)
Extra grated Parmesan (for garnish, optional)
Lemon wedges (for garnish, optional)

Instructions

Pat chicken breasts dry and pound to even thickness (about 3/4-inch). Mix all Cajun spices in a small bowl and rub both sides of chicken generously. Let rest for 10 minutes.
Bring a large pot of water to a boil. Add 1 tbsp kosher salt and pasta. Cook until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large cast iron skillet over medium-high heat. Add chicken and sear 4-5 minutes per side, until deeply browned and cooked through (165°F internal temp). Remove and let rest.
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook 1 minute. Pour in heavy cream and milk, whisking to combine. Bring to a gentle simmer, then add Parmesan, salt, pepper, and nutmeg. Whisk until smooth and slightly thickened (3-5 minutes). Add reserved pasta water if needed.
Slice rested chicken into strips or bite-sized pieces.
Add drained pasta to Alfredo sauce and toss to coat, adding pasta water for desired consistency. Adjust seasoning as needed.
Divide pasta between plates. Top with sliced chicken, parsley, extra Parmesan, and lemon wedges if desired. Serve immediately.

Notes

Let the pan get hot before adding chicken for the best crust. Don’t crowd the pan—cook in batches if needed. Rest chicken before slicing to keep it juicy. Use freshly grated Parmesan for a smooth sauce. Save pasta water to adjust sauce consistency. Adjust cayenne for desired spice level. For gluten-free, use GF pasta; for dairy-free, use coconut cream and vegan Parmesan.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American, Cajun

Nutrition

Serving Size: About 1/4 of recipe (1 plate with pasta and chicken)
Calories: 650
Sugar: 4
Sodium: 900
Fat: 32
Saturated Fat: 16
Carbohydrates: 48
Fiber: 3
Protein: 40

Keywords: blackened chicken, cajun alfredo, creamy pasta, chicken alfredo, easy dinner, spicy chicken, weeknight meal, homemade alfredo, comfort food